Sourdough Apple Pie Focaccia is a delightful fusion of rustic Italian bread and the comforting flavors of apple pie. This charming twist on a classic focaccia is perfect for any family gathering or a cozy weekend treat. With its golden crust, soft and airy crumb, and layers of spiced apple filling, it evokes nostalgic feelings, turning every bite into a warm embrace. In this recipe, you’ll find a simple step-by-step method that makes it easy to recreate this delicious pastry in your own kitchen.
Ingredients
To make the Sourdough Apple Pie Focaccia, you’ll need a blend of fresh, aromatic ingredients that work harmoniously together, creating a delightful experience for your taste buds:
- 5 grams sourdough starter: This tiny amount (about 1 teaspoon) is crucial for flavor and fermentation.
- 55 grams all-purpose flour: A scant 1/2 cup for the dough structure.
- 55 grams water: About 1/4 cup to help combine the ingredients.
- 100 grams levain: Ripe and bubbly, this should be about 1/2 cup of active starter.
- 300 grams water: About 1 1/4 cups for the main dough.
- 250 grams grated apple: About 2 cups, adding both moisture and sweetness.
- 20 grams granulated sugar: Roughly 1 1/2 tablespoons for sweetness.
- 10 grams salt: About 1 1/2 teaspoons enhances all the flavors.
- 500 grams bread flour: Approximately 3 1/2 cups for the bread’s chewy texture.
- 40 grams light-tasting olive oil: About 3 tablespoons, reserved for the pan, provides a lovely richness.
- 30 grams unsalted butter, melted: About 2 tablespoons for flavor and moisture in the baking.
- 120 grams brown sugar: 1/2 cup, packed, to balance with the apples.
- 6 grams ground cinnamon: About 1 tablespoon; classic for any apple dish.
- 30 grams unsalted butter, softened: About 2 tablespoons for the crumb topping.
- 30 grams brown sugar: About 2 tablespoons, for added depth to the topping.
- 2 grams ground cinnamon: About 1 teaspoon for the crumb topping.
- 50 grams all-purpose flour: About 1/3 cup, to create the crumb topping texture.
- Pinch of salt: About 1/4 teaspoon to round out flavors.
- 150 grams powdered sugar: About 1 1/4 cups for the sweet glaze.
- 30 grams milk: About 2 tablespoons to create a smooth glaze.
- 5 grams vanilla extract: About 1 teaspoon for warmth.
- Pinch of salt (to taste): Enhances the glaze’s flavor.
Step-by-Step Directions
To start making your Sourdough Apple Pie Focaccia, the first step involves preparing the sourdough starter. Mix together 5 grams of ripe sourdough starter with 55 grams of water and 55 grams of flour in a bowl. Cover it with a cloth and let it sit overnight at 78ºF (about 25ºC) until it has doubled in size, is bubbly, and active. Alternatively, you can use 100 grams of bubbly sourdough starter if you prefer a quicker method.
Next, in another large bowl, mix the ripe levain with the 300 grams of water, 250 grams of grated apple, 20 grams of granulated sugar, 10 grams of salt, and 500 grams of bread flour. Use a dough whisk or a spoon to stir until a sticky dough forms. Cover it and let the dough rest for 30 minutes. If your apples are juicy, you might want to squeeze them lightly to remove excess liquid before adding them, ensuring a well-balanced dough.
After resting, perform your first set of coil folds. Uncover the dough and wet your hands to prevent sticking. Gently pull the dough from the middle, stretching it up without tearing it, then let it fall back onto itself. Repeat this folding technique on both sides, then turn your container and repeat. Cover and let the dough rest for another 30 minutes.
Repeat the coil folds for a total of four sets, noticing how the dough becomes stronger each time. After the final coil fold, cover the dough and let it undergo bulk fermentation for about 2.5 to 3 hours at 78ºF, until it has risen approximately 50-60%.
While the dough is fermenting, prepare the filling by mixing 120 grams of brown sugar and 6 grams of ground cinnamon in a separate bowl until thoroughly combined.
After the bulk fermentation is complete, line your baking pan (a 12-inch round or 9×13 metal pan) with parchment paper. Pour in 40 grams of olive oil, tipping the pan to coat the bottom evenly.
Next, dump the focaccia dough into the pan. With your fingers, spread it out gently. Sprinkle half of the cinnamon sugar mixture over the dough, then fold the dough in half, adding the rest of the mixture. Fold it again, bringing it all to the center of the pan. If desired, the dough can be covered and refrigerated at this stage for up to 48 hours before proofing and baking.
When you’re ready to proceed, set the dough aside for proofing in a warm spot (ideally 78-80ºF) for an additional 2-3 hours until it is doubled in size, puffy, and airy. If it hasn’t risen adequately, find a warmer location and allow it more time to expand.
As the dough proofs, make the crumb topping by combining 30 grams of softened butter, 30 grams of brown sugar, 2 grams of cinnamon, 50 grams of all-purpose flour, and a pinch of salt in a small bowl. Mix until you achieve a thick crumb topping, then set it aside.
Once the dough is ready, gently spread it to fill the corners of the pan. Pour 30 grams of melted butter on top and sprinkle the crumb topping generously. With your fingers, gently dimple the dough, creating little impressions from top to bottom. If you desire more apple flavor, you can add extra freshly grated apple along with the topping.
Preheat your oven to 425ºF (220ºC). Bake the focaccia for 25-30 minutes until it is crispy, lightly golden brown, and bubbly on top, ensuring it reaches an internal temperature of 200ºF. Give it a moment to cool in the pan for 5-10 minutes before transferring it to a wire rack.
While the focaccia is baking, whip up the sweet glaze. In a bowl, whisk together 150 grams of powdered sugar, 30 grams of milk, 5 grams of vanilla extract, and a pinch of salt until smooth. Once the focaccia is done and still warm, drizzle the glaze over the top and let it soak in.
Tips & Tricks
To elevate this Sourdough Apple Pie Focaccia, consider experimenting with different apple varieties for varied sweetness and tartness. Using a mix of tart green apples and sweet red apples can create a balanced flavor profile. Additionally, for a captivating aroma, add a pinch of nutmeg to the cinnamon sugar filling, or even a splash of orange zest for a refreshing citrus twist.
If you prefer a moister focaccia, feel free to increase the proportion of grated apple. Just be cautious not to add too much liquid, as it may affect the dough’s structure. When shaping the dough, keep in mind that the rustic, slightly uneven texture adds to its charm, so don’t stress about achieving a perfect shape!
Serving Suggestions & Pairings
Sourdough Apple Pie Focaccia is perfect as a warm breakfast treat or an afternoon snack alongside a cozy cup of tea or coffee. It can also be enjoyed at dessert, particularly when served with clotted cream or a scoop of vanilla ice cream for an indulgent experience. For a delightful brunch, pair it with savory dishes like eggs or a light salad to balance out the sweetness.
This bread also makes an excellent addition to festive tables or as a special treat for holiday gatherings. Its enticing aroma and homey flavors will surely be a conversation starter among family and friends.
Nutritional Information
For one serving of Sourdough Apple Pie Focaccia (depending on the size of the slices), you can expect approximately 250-300 calories. This delicious treat contains carbohydrates, fats, and proteins, making it a satisfying option when enjoyed in moderation. It’s vital to balance indulgences with nutrient-rich meals throughout the day to maintain overall health and well-being.
Storing Tips & Variations
To keep your Sourdough Apple Pie Focaccia fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze leftovers for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn. When ready to enjoy, allow it to thaw at room temperature or gently warm it in the oven.
For variations, you can try adding nuts such as walnuts or pecans to the filling for added crunch. Or, incorporate dried fruit like raisins or cranberries for an additional layer of flavor and texture. Vegan versions can be achieved by replacing butter with a plant-based alternative and ensuring all ingredients comply with a vegan diet.
Conclusion
Sourdough Apple Pie Focaccia is a delightful recipe that combines the best of bread and pastry worlds, offering rich flavor and a comforting experience. Whether you’re gathering with family, hosting friends, or simply indulging yourself, this recipe has all the elements of a beloved dish waiting to be discovered. Don’t hesitate to try it out and share your experiences of baking this comforting treat!
FAQs
1. Can I use store-bought apple pie filling instead of grated apples?
Yes, if you’re short on time, you can use store-bought pie filling. Just ensure that it’s suitable for your dietary preferences.
2. What type of apples are best for this recipe?
A mix of sweet and tart apples works best. Varieties like Honeycrisp, Granny Smith, or Fuji can impart wonderful flavors.
3. Can I make this recipe gluten-free?
You can experiment with gluten-free flour blends designed for baking; however, be aware that the texture and rise may vary.
4. How do I know when my sourdough starter is ready to use?
A ripe sourdough starter should be bubbly, have doubled in size, and have a pleasant, mildly sour aroma. Timing may vary based on temperature and the feed schedule.
5. Is it necessary to glaze the focaccia?
The glaze adds a delightful sweetness and moistness to the focaccia, but if you prefer a less sweet bread, you can enjoy it without the glaze as well.
Sourdough Apple Pie Focaccia
Ingredients
Method
- Mix together 5 grams of ripe sourdough starter with 55 grams of water and 55 grams of flour in a bowl. Cover with a cloth and let sit overnight at 78ºF until doubled in size and bubbly.
- In another large bowl, mix the ripe levain with 300 grams of water, 250 grams of grated apple, 20 grams of granulated sugar, 10 grams of salt, and 500 grams of bread flour. Stir until a sticky dough forms.
- Cover the dough and let it rest for 30 minutes.
- Perform the first set of coil folds: moisten your hands, gently pull the dough from the middle, stretch it, then let it fall back. Repeat this technique on both sides and do the same for four sets, allowing 30 minutes of rest between each.
- After the final coil fold, cover the dough and let it undergo bulk fermentation for about 2.5 to 3 hours at 78ºF, until it has risen approximately 50-60%.
- While dough is fermenting, mix 120 grams of brown sugar and 6 grams of ground cinnamon in a separate bowl.
- Line your baking pan with parchment paper and pour in 40 grams of olive oil.
- Dump the focaccia dough into the pan and spread it out gently. Sprinkle half of the cinnamon sugar mixture over the dough, fold it in half, and add the rest of the mixture.
- Fold dough to the center. Cover and refrigerate if desired for up to 48 hours before proofing.
- Set the dough in a warm spot to proof for 2-3 hours until doubled in size.
- Mix 30 grams of softened butter, 30 grams of brown sugar, 2 grams of cinnamon, 50 grams of all-purpose flour, and a pinch of salt until it forms a thick crumb topping.
- Once the dough is ready, spread it to fill the corners of the pan, pour 30 grams of melted butter on top, and sprinkle the crumb topping.
- Dimple the dough gently. Preheat oven to 425ºF and bake for 25-30 minutes until crispy and golden brown.
- Let cool for 5-10 minutes before transferring to a wire rack.
- In a bowl, whisk together 150 grams of powdered sugar, 30 grams of milk, 5 grams of vanilla extract, and a pinch of salt until smooth.
- Once focaccia is baked and warm, drizzle the glaze over the top and let it soak in.
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