Sourdough Caramel Apple Focaccia Recipe
If you’re searching for the ultimate sweet-meets-savory bake, you’ve just found your next obsession: Sourdough Caramel Apple Focaccia! This decadent twist on classic focaccia brings together tangy sourdough, tender apples, chewy bites of caramel, and a cloud of powdered sugar for a treat that’s dreamy served warm or cool. Each airy bite delivers an irresistible mix of comforting flavors, velvety texture, and just the right amount of indulgence—all while filling your kitchen with the most inviting aroma imaginable.
Ingredients You’ll Need
Gathering your ingredients for Sourdough Caramel Apple Focaccia is refreshingly straightforward, but don’t underestimate their power! Every item plays a starring role, whether lending chew, puff, or a burst of caramel sweetness. Here’s why each is essential:
- Unsweetened applesauce (400 grams): Warm applesauce adds gentle sweetness and keeps the crumb moist and flavorful.
- Water (50 grams): A little warm water helps activate your sourdough starter and hydrate the dough just right.
- Active sourdough starter (150 grams): The magic ingredient for rise, tang, and that signature focaccia texture.
- Salt (10 grams): Enhances all the flavors and balances sweetness for a well-rounded taste.
- Bread flour (500 grams): Opt for high-protein bread flour to give the focaccia its classic airy chew and golden exterior.
- Peeled and diced apples (130 grams): Fresh apple pieces add juicy bites and a pop of fruity brightness throughout the bread.
- Butter (114 grams): Melted butter soaks into the dough, giving a rich, indulgent crumb and flavor.
- Sugar (15 grams): Just a tablespoon for a hint of sweetness and to help caramelize the crust.
- Cinnamon (3 grams): A little spice goes a long way in evoking cozy fall vibes and complementing the apples.
- Soft caramels (50 grams): Chopped caramels melt into gooey, golden pockets that make every bite magical.
- Flaky sea salt (pinch): A sprinkle on top sharpens the flavors and creates delightful contrast.
- Powdered sugar (for dusting): A finishing touch that elevates the focaccia to dessert status.
How to Make Sourdough Caramel Apple Focaccia
Step 1: Mix the Wet Ingredients
Start by whisking together your warm unsweetened applesauce, warm water, and bubbly active sourdough starter in a large bowl. Make sure the applesauce isn’t cold, as that could slow your dough’s rise and make the process more sluggish. This fruity, tangy blend forms the flavorful base for your Sourdough Caramel Apple Focaccia dough.
Step 2: Add Salt and Bread Flour
Now, sprinkle in the salt and add the bread flour, mixing until everything is just combined and no dry patches remain. Don’t worry—this will look shaggy and a bit messy at this stage! That’s exactly what you want for a focaccia with an open, chewy crumb.
Step 3: The Initial Rest
Cover your bowl (a plate or lid works better than a towel to prevent drying!) and let your dough rest at room temperature for about 30 minutes. This period, called autolyse, helps jump-start gluten development naturally and makes the dough easier to handle.
Step 4: Add Apples and Stretch & Fold
While your dough relaxes, peel and dice the apples. After the rest, add them to the dough and perform a set of stretch and folds: wet your hand, grab the dough from one side, and stretch it up and over itself. Rotate the bowl and repeat three more times. This moves the apples around and builds structure. Cover and let the dough rest for another 30 minutes, repeating the stretch and fold two more times at 30-minute intervals. Let the dough rise in a warm spot until it has puffed up by about 50% and jiggles when you move the bowl.
Step 5: First Butter Bath and Second Proof
Generously spray a 9×13 inch baking pan with nonstick spray, then pour in half of your melted butter. Transfer the dough into the pan, flipping it once so both sides are buttery. Cover and let the dough rise again for 1–2 hours, until it’s billowy and nearly fills the pan—watching the transformation is so satisfying!
Step 6: Toppings and Dimpling
Once your dough is fluffy, drizzle the rest of the melted butter over the top. Mix together the cinnamon and sugar, then sprinkle generously, followed by scattered chunks of soft caramel. It’s time for the signature focaccia dimpling: with buttered fingertips, press deep pockets all over the dough, stretching it gently to the edges and creating perfect wells for caramel to pool.
Step 7: Bake and Finish
Bake your Sourdough Caramel Apple Focaccia at 425°F for 27–30 minutes, until the top is golden and bubbling and the corners are crispy. Immediately add a sprinkle of flaky sea salt and a dusting of powdered sugar, then cool briefly before lifting out. That first slice—with melting caramel, apples, and sourdough tang—is absolutely unforgettable.
How to Serve Sourdough Caramel Apple Focaccia
Garnishes
For a picture-perfect finish, dust your Sourdough Caramel Apple Focaccia with powdered sugar and a few extra flakes of sea salt. A handful of toasted sliced almonds or a drizzle of warm caramel sauce right before serving adds a lovely touch and crunch.
Side Dishes
This focaccia is show-stopping on its own, but why not let it shine as part of a cozy brunch spread? Pair slices with tangy Greek yogurt, sparkling apple cider, or a fresh arugula salad lightly tossed in lemon vinaigrette for contrast. It also makes a fabulous sweet breakfast with strong coffee or spiced tea.
Creative Ways to Present
Turn Sourdough Caramel Apple Focaccia into a next-level dessert by topping squares with a scoop of vanilla ice cream and a drizzle of caramel sauce. For an eye-catching party snack, serve mini squares on a platter with toothpicks, or transform leftovers into decadent French toast slices.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and that’s a big “if”), wrap pieces of Sourdough Caramel Apple Focaccia tightly in foil or reusable beeswax wraps. Store at room temperature for up to 2 days, or in the fridge for up to 5 days. The texture stays lovely, and the flavors just get deeper.
Freezing
This focaccia freezes beautifully! Once completely cooled, cut into individual portions and wrap each piece in plastic wrap and then foil. Stash in a zip-top freezer bag for up to 2 months. Thaw on the counter, and it’ll be just as tender and delicious as fresh-baked.
Reheating
To bring your focaccia back to life, pop slices into the oven at 325°F for 8–10 minutes until warmed through and slightly crisp on the edges (or use a toaster oven for small portions). Avoid microwaving, as it can make the texture chewy rather than light and airy.
FAQs
Can I use store-bought focaccia dough?
While the magic of Sourdough Caramel Apple Focaccia is in its tangy, homemade starter base, you can experiment with store-bought dough in a pinch—just know you’ll miss out on the unique flavor and chewy crumb that only sourdough brings. The caramel apple topping will still be delicious, though!
Does the dough need to be kneaded by hand?
Nope! This recipe relies on stretch and folds rather than traditional kneading. The technique is quick, easy, and gentle on the apples, helping to strengthen the dough without overworking it.
What kind of apples work best?
Go for apples that stay slightly firm when baked, like Honeycrisp, Fuji, or Granny Smith. These will give lovely pops of tart-sweet flavor and keep their character in the finished focaccia.
Can I make Sourdough Caramel Apple Focaccia dairy-free?
Absolutely. Swap the butter for a high-quality plant-based butter, check your caramels for a dairy-free option, and proceed as usual. The focaccia will still be moist, delicious, and packed with apple goodness.
Do I have to use a sourdough starter that’s been fed the same day?
For the best rise and flavor, use a bubbly, active starter that’s been fed within the last 4 to 6 hours. If your starter is sluggish, the dough might take longer to rise—and you’ll miss some of the classic tang that makes Sourdough Caramel Apple Focaccia irresistible.
Final Thoughts
Baking Sourdough Caramel Apple Focaccia is a joy from start to finish, and the results are pure comfort on a plate. There’s something truly special about the combination of tangy bread, buttery caramel, and sweet apple that makes this recipe one you’ll crave again and again. Gather your ingredients and give it a go—you might just find your new favorite treat to share with friends and family!
Print
Sourdough Caramel Apple Focaccia Recipe
- Total Time: 3 hours
- Yield: 1 9×13-inch focaccia 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet caramel, tart apples, and fluffy sourdough in this Sourdough Caramel Apple Focaccia recipe. Perfect for breakfast or dessert!
Ingredients
Dough:
- 400 grams unsweetened applesauce, warm
- 50 grams water, warm
- 150 grams sourdough starter
- 10 grams salt
- 500 grams bread flour
Toppings:
- 130 grams peeled and diced apples
- 114 grams butter
- 15 grams sugar
- 3 grams cinnamon
- 50 grams soft caramels
- Pinch of flaky sea salt
- Dusting of powdered sugar
Instructions
- Prepare Dough: Combine applesauce, water, and sourdough starter. Mix in salt and flour until combined.
- Rise the Dough: Let the dough sit, add diced apples, perform stretch and folds, and let rise until 50% increased.
- Shape and Proof: Transfer dough to a baking dish, let it rise until puffy.
- Add Toppings: Top with butter, cinnamon sugar, caramels, press down, and dimple the dough.
- Bake: Bake at 425F for 27-30 minutes. Finish with sea salt and powdered sugar.
Notes
- Ensure applesauce is warm for optimal rise.
- Perform stretch and folds gently to incorporate apples.
- Adjust sugar and cinnamon to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Sourdough, Caramel Apple, Focaccia, Dessert, Baking
