Apple Fritter Focaccia

My classic light and airy overnight focaccia is given a fall upgrade.

This addictive bread is stuffed with spiced apple chunks and homemade apple butter, and then topped with a buttery brown sugar mixture that’s, of course, also dotted with apple chunks. Finished off with a classic apple fritter glaze, and this autumn focaccia is going to be your new favorite seasonal recipe.

Looking for more fall favorites? I’ve got you covered:

• Apple Butter Crumb Cake
• Apple Crisp
• Pumpkin Pancakes
• Pumpkin Spice Martini
• Pumpkin Spice Syrup

Apple Fritter Focaccia Ingredients

Focaccia dough: Use my Overnight Focaccia recipe for this, up until the next morning. If using a different recipe, you’ll want to perform the first rise before starting this recipe.

Apple butter: Use my apple butter recipe, your own apple butter recipe, or grab a jar from your local grocery store. It’s pretty easy to find during the fall months, or you can grab my favorite jarred one from Amazon.

Apples: I used two Granny Smith apples for this recipe and chopped them into small cubes. I didn’t want an overly sweet apple here, so the tartness of Granny Smith worked beautifully. But you can go with your preference.

Brown sugar: For both the filling and topping.

Pumpkin pie spice: You can also use cinnamon if that’s all you have, or apple pie spice.

Unsalted butter: Melted.

Kosher salt: Just a touch for both the filling and topping.

Lemon: We’ll be using just a little juice for the topping mixture. About a ½ lemon should do the trick.

For the icing: Powder sugar, milk, vanilla extract, salt, pumpkin pie spice

Best Pan for Making Focaccia

After tons of focaccia’s lost to stuck pans, this 9×13 USA Pan is THE PAN for making focaccia. Nothing ever gets stuck — it’s like magic! I swear by it so much that I even have two square ones, and another big, big guy for other recipes.

How to Make Apple Fritter Focaccia

Step 1: Make the focaccia dough

First you’ll make the dough up to, and including, its first rise. When you’re ready to start the recipe, you’ll have a dough that looks like the picture above. Perfetto.

Step 2: Chop the apples

Peel and core both apples and chop them into small cubes. Divide them in half and set aside.

Step 3: Make the filling

Make the filling by combining melted butter, apple butter, brown sugar, pumpkin pie spice, and salt. Stir, then add half of the chopped apples and fold them in.

Step 4: Fill the dough, and then let it rise

First, you’ll grease the bottom of your pan. I like to spray it with a little PAM to be safe, then you can either add olive oil, or melt some butter and use that. Note that the butter may firm up if the dough is super cold once added, but it’s normal and will be fine once baked.

Next, add the dough to the pan and use your hands to stretch it out so that it fits most of the pan. Then dump the apple filling onto the dough and spread it out with a spoon. Next, take one end and fold it over like an envelope, and then take the other end and do the same so that the filling is completely inside. Flip the dough over so the seam side is down, per the above photo.

Cover with plastic wrap and a kitchen towel, see above, and allow to rise for about 2 hours.

Step 5: Make the topping

Combine all of the ingredients for the topping and mix.

Step 6: Add the topping (+ final rise)

Use your hands to stretch the dough to fit into the pan, and then spoon the topping on to it.

Use your fingers to make those famous focaccia dimples, but make sure you don’t press TOO hard so that you break the bottom layer. Once dimpled, cover once more and let rise for 45 minutes. In the meantime, set the oven to the highest temperature it can go to (usually between 500 and 550 degrees Fahrenheit).

Step 7: Bake your focaccia

Lower the oven temperature to 425 degrees Fahrenheit and bake for approximately 40 minutes, or until the center reaches 200 degrees Fahrenheit. Once done, remove from the oven and let rest while you make the glaze. Remove to a wire rack once it’s cooled enough to handle. *If you’re struggling to remove it since it’s a little heavy in the center, just put parchment on top and flip it onto a baking sheet, then flip it back onto another baking sheet.

Step 8: Make the glaze

Combine all of the ingredients for the glaze, and then drizzle and brush it all over your focaccia, making sure to remember to brush the sides of it as well. Let it harden before cutting.

Make Ahead Instructions

While this focaccia is best enjoyed fresh from the oven, you can make it ahead of time if needed. Simply bake the focaccia and DO NOT ice it. Store it at room temperature in an air-tight container. Then, heat it in a 350-degree oven until warmed. Add the glaze once it’s ready.