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Apple Sourdough Pie Focaccia baked with a golden crust and apple filling

Sourdough Apple Pie Focaccia

A delightful fusion of rustic Italian bread and comforting apple pie flavors, perfect for gatherings or a cozy weekend treat.
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Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 275
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 5 grams sourdough starter About 1 teaspoon, crucial for flavor and fermentation.
  • 55 grams all-purpose flour A scant 1/2 cup for dough structure.
  • 55 grams water About 1/4 cup to help combine ingredients.
  • 100 grams levain Ripe and bubbly, 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 moisture and sweetness.
  • 20 grams granulated sugar Roughly 1 1/2 tablespoons for sweetness.
  • 10 grams salt About 1 1/2 teaspoons enhances flavors.
  • 500 grams bread flour Approximately 3 1/2 cups for chewy texture.
  • 40 grams light-tasting olive oil About 3 tablespoons, reserved for the pan.
  • 30 grams unsalted butter, melted About 2 tablespoons for flavor and moisture.
  • 120 grams brown sugar 1/2 cup, packed, to balance with apples.
  • 6 grams ground cinnamon About 1 tablespoon, classic for apple dishes.
Crumb Topping Ingredients
  • 30 grams unsalted butter, softened About 2 tablespoons for the topping.
  • 30 grams brown sugar About 2 tablespoons for added depth.
  • 2 grams ground cinnamon About 1 teaspoon for the topping.
  • 50 grams all-purpose flour About 1/3 cup for crumb topping texture.
  • pinch salt About 1/4 teaspoon to round out flavors.
Sweet Glaze Ingredients
  • 150 grams powdered sugar About 1 1/4 cups for sweet glaze.
  • 30 grams milk About 2 tablespoons to create a smooth glaze.
  • 5 grams vanilla extract About 1 teaspoon for warmth.
  • pinch salt To taste for enhancing the glaze's flavor.

Method
 

Preparation of Sourdough Starter
  1. 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.
Mixing the Dough
  1. 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.
  2. Cover the dough and let it rest for 30 minutes.
Coil Folds
  1. 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.
Bulk Fermentation
  1. 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%.
Prepare Filling
  1. While dough is fermenting, mix 120 grams of brown sugar and 6 grams of ground cinnamon in a separate bowl.
Assembling Focaccia
  1. Line your baking pan with parchment paper and pour in 40 grams of olive oil.
  2. 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.
  3. Fold dough to the center. Cover and refrigerate if desired for up to 48 hours before proofing.
Proofing
  1. Set the dough in a warm spot to proof for 2-3 hours until doubled in size.
Prepare Crumb Topping
  1. 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.
Final Preparation
  1. 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.
  2. Dimple the dough gently. Preheat oven to 425ºF and bake for 25-30 minutes until crispy and golden brown.
  3. Let cool for 5-10 minutes before transferring to a wire rack.
Make Sweet Glaze
  1. 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.
  2. Once focaccia is baked and warm, drizzle the glaze over the top and let it soak in.

Notes

Experiment with different apple varieties for varied sweetness and tartness. A mix of tart green apples and sweet red apples can create a balanced flavor profile. For a moister focaccia, increase the proportion of grated apple, but avoid adding too much liquid. Nuts or dried fruits can also be added to enhance flavor and texture.