Sourdough Apple Pie Focaccia

Wild Sourdough Co.
Sep 8
3 min read

What happens when your favorite rustic sourdough focaccia meets warm, cinnamon-sugar apple pie? Pure magic. This Sourdough Apple Pie Focaccia is fluffy, airy, sticky-sweet, and has all the cozy flavors of fall wrapped up in one golden tray. Imagine focaccia dimples filled with cinnamon sugar, a crunchy crumb topping, and a drizzle of vanilla glaze. Yep—this is breakfast, dessert, and snack-o’clock all in one bite.

Equipment

9x13 pan or 12-inch round pan
Mixing bowl
Parchment paper
Wire rack

Ingredients

Levain (1:10:10, ready in 10–12 hours at 78ºF)

5 g ripe sourdough starter (about 1 tsp)
55 g all-purpose flour (scant ½ cup)
55 g water (about ¼ cup)

Sourdough Apple Pie Focaccia Dough

100 g levain (ripe and bubbly, scant ½ cup)
300 g water (1 ¼ cups)
250 g grated apple (about 2 cups, lightly squeezed if juicy)
20 g granulated sugar (1 ½ Tbsp)
10 g salt (1 ½ tsp)
500 g bread flour (about 3 ½ cups, high-protein recommended)
40 g olive oil (about 3 Tbsp, reserved for pan)
30 g melted butter (about 2 Tbsp, reserved for baking)

Filling

120 g brown sugar (½ cup, packed)
6 g ground cinnamon (1 Tbsp)

Crumb Topping

30 g unsalted butter, softened (2 Tbsp)
30 g brown sugar (2 Tbsp)
2 g ground cinnamon (1 tsp)
50 g all-purpose flour (⅓ cup)
Pinch of salt (¼ tsp)

Sweet Glaze

150 g powdered sugar (1 ¼ cups)
30 g milk (2 Tbsp)
5 g vanilla extract (1 tsp)
Pinch of salt, to taste

Step-by-Step Instructions

1. Build the Levain (Overnight)

Mix starter, flour, and water. Cover and let sit at 78ºF for 10–12 hours until bubbly and doubled. (Shortcut? Use 100 g of active sourdough starter instead.)

2. Mix the Dough

In a large bowl, combine levain, water, grated apple, sugar, salt, and bread flour. Stir until a sticky dough forms. Cover and rest for 30 minutes.

Pro tip: If your apples are super juicy, squeeze out a little liquid first. Want bolder apple flavor? Save that juice and sneak some back in!

3. Strengthen with Coil Folds

Do 4 sets of coil folds, resting 30 minutes between each. Your dough will transform from sticky to strong and elastic—just trust the process.

4. Bulk Fermentation

Cover and rest 2.5–3 hours at 78ºF, until dough rises 50–60%.

5. Cinnamon Sugar Filling

Stir together brown sugar and cinnamon. This is your apple pie magic dust.

6. Shape + Layer

Line your pan with parchment and coat with olive oil. Place dough in pan, sprinkle with half the cinnamon sugar, fold in half, sprinkle the rest, fold again. Don’t worry if it looks messy—it will puff into perfection.

At this stage, you can chill the dough in the fridge for up to 48 hours if you need a pause.

7. Proof

Let the dough rise at 78–80ºF for 2–3 hours until airy and jiggly.

8. Crumb Topping

Mash together butter, brown sugar, cinnamon, flour, and salt until crumbly.

9. Dimple + Top

Spread dough to edges, pour melted butter on top, sprinkle with crumb topping, and gently dimple with your fingers. Optional: scatter extra grated apple on top for bonus apple pie vibes.

10. Bake

Bake at 425ºF for 25–30 minutes, until golden, bubbly, and 200ºF internal temp. Cool 5–10 minutes in pan, then transfer to a wire rack.

11. Glaze + Enjoy

Whisk glaze ingredients, drizzle over warm focaccia, and watch everyone go quiet with joy as they take a bite.

Notes & Tips

Apples: Granny Smith, Honeycrisp, and Pink Lady are winners here.
Dough too wet? Knead in a touch more flour or squeeze those apples drier.
Olive oil: Use light-tasting oil so it doesn’t overpower the sweet flavors.

Why You’ll Love This Recipe

It’s basically the love child of your Nonna’s Sunday focaccia and Grandma’s holiday apple pie. It’s fluffy, gooey, and cinnamon-spiced with a satisfying crunch on top. Bonus: your kitchen will smell like heaven.