Apple Fritter Focaccia

This apple fritter focaccia combines my classic light and airy overnight focaccia with spiced apples, homemade apple butter, and a buttery brown sugar topping. It’s finished with a sweet apple fritter glaze, giving you all the flavors of an apple fritter in a fluffy, golden focaccia.

If you love apple desserts and homemade bread, this is the fall baking project you didn’t know you needed.

Why You’ll Love This Apple Fritter Focaccia

Two fall favorites in one: It combines fluffy focaccia with the flavors of an apple fritter.

Loaded with apples: Spiced apple chunks are tucked inside the focaccia and scattered over the top.

Apple butter adds extra flavor: Apple butter gives the filling a deeper, concentrated apple flavor.

That glaze: The sweet apple fritter-style glaze takes this completely over the top.

Perfect for fall: It’s part breakfast, part dessert, and completely appropriate with a giant cup of coffee.

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: Powdered sugar, milk, vanilla extract, salt, pumpkin pie spice

Best Pan for Apple Fritter Focaccia

After tons of focaccia 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 8×8″ square ones, and another big, big guy for other recipes.

USA Pan Bakeware 9×13″ Nonstick Rectangular Cake Pan

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 add olive oil. (Note: You can also add parchment paper for easier removal.)

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, like this:

Then do the same on the other side:

Next, rotate the dough so that it’s sitting long ways in the pan, and fold the ends over to enclose them, like this:

Once all ends are sealed up, flip the dough over so that it’s seam-side-down, like this:

Cover with plastic wrap and a kitchen towel and allow to rise at room temperature 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 30 minutes, or until the center reaches 200 degrees Fahrenheit. Once done, remove from the oven and let rest for about 10 minutes.

Remove to a wire rack once it’s cooled enough to handle. *If you’re struggling to remove it because 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.

Tips for the Best Apple Fritter Focaccia

• Use a 9×13 pan. This is a big, heavy focaccia, especially once it’s loaded with apples and all that buttery topping. A sturdy pan works best.
• Don’t skip the apple butter. It adds a concentrated apple flavor to the filling that you just can’t get from fresh apples alone.
• Cut the apples into small pieces. Smaller apple pieces distribute more evenly throughout the focaccia and make it easier to cut and eat.
• Don’t press too hard when dimpling. You want those classic focaccia dimples, but be careful not to push all the way through the dough and disturb the filling underneath.
• Let it rise properly. There are two rises after the filling is added, and they’re important for getting that light, fluffy focaccia texture.
• Watch the oven temperature. Start with your oven at its highest temperature while the focaccia finishes its final rise, then lower it to 425°F before baking.
• Use a thermometer if you have one. The center should reach about 200°F when the focaccia is finished baking.
• Don’t panic when it’s time to remove it from the pan. This thing gets HEAVY. If it’s giving you a hard time, don’t try to wrestle it out in one piece. Place a sheet of parchment over the top, put a baking sheet over the pan, and carefully flip the focaccia onto the baking sheet. Then place another baking sheet or cutting board on top and flip it back over. Much easier than trying to lift the whole thing out of the pan.
• Let it cool before glazing. Give the focaccia enough time to cool so the glaze doesn’t immediately slide off and disappear into the bread.
• Glaze it right before serving. The glaze is what really gives this the apple fritter treatment, so don’t skip it.

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.

How to Store & Reheat

To store: Let the focaccia cool completely, then store it in an airtight container at room temperature for up to 2 days. If possible, store it without the glaze and add the glaze when you’re ready to serve.

To reheat: Warm the focaccia in a 350°F oven until heated through, then add the glaze before serving. Individual pieces can also be warmed briefly in the microwave, although the oven will do a better job of bringing the texture back.

Because of the fresh apples and glaze, I prefer to make this close to when I’m serving it. It’s at its best when it’s warm, soft, and freshly glazed.

Frequently Asked Questions

Can I use store-bought apple butter?

Absolutely. Store-bought apple butter works perfectly in this recipe. You can also use homemade apple butter if you have some on hand.

What kind of apples are best for apple fritter focaccia?

I use Granny Smith apples because their tartness balances the sweetness of the brown sugar, apple butter, and glaze. You can use another firm baking apple if you prefer.

Can I make apple fritter focaccia ahead of time?

Yes. Bake the focaccia without the glaze and store it in an airtight container at room temperature. When you’re ready to serve it, warm it in a 350°F oven and add the glaze right before serving.

Why is my focaccia difficult to remove from the pan?

This focaccia gets surprisingly heavy once it’s filled with apples and topped with the buttery brown sugar mixture. If you’re having trouble getting it out of the pan, don’t try to lift it straight out. Place parchment paper over the top, flip the focaccia onto a baking sheet, then carefully flip it back onto a cutting board or another baking sheet. It’s much easier to handle this way.

Can I use cinnamon instead of pumpkin pie spice?

Yes. If you don’t have pumpkin pie spice, cinnamon works perfectly. You can also use apple pie spice if you have that on hand.

Is apple fritter focaccia a breakfast or dessert?

Honestly, both. It’s sweet enough to serve as a dessert but absolutely appropriate for breakfast or brunch alongside a giant cup of coffee.

Can I freeze apple fritter focaccia?

I recommend enjoying this one fresh rather than freezing it. The apples, buttery topping, and glaze can affect the texture after freezing and thawing, so you’ll get the best results when it’s made and served fresh.