Name: Apple Fritter Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour 2.25 teaspoons active dry yeast 1 cup warm water 0.25 cup olive oil 1 teaspoon salt 2 medium apples, peeled and diced 0.25 cup brown sugar 1.5 teaspoons cinnamon 2 tablespoons butter 1 cup powdered sugar 0.5 teaspoon vanilla extract 2 to 3 tablespoons milk or cream

Think of everything you love about apple fritters: juicy apple chunks, warm cinnamon, crispy bits, and that irresistible glaze. Now imagine all of that on a thick, pillowy sheet of homemade focaccia. Apple Fritter Focaccia takes cozy fall flavors and gives them a bakery-style twist, combining the richness of caramelized fruit with the chew of yeasted bread.

This dessert-meets-breakfast bread is perfect for holiday mornings, brunch with friends, or even an indulgent afternoon snack. It’s baked in a sheet pan, cut into squares, and drizzled with vanilla glaze—delivering all the comfort of a cinnamon roll with a texture that’s satisfyingly golden on the edges and soft inside.

What Kind of Apples Work Best?

Firm, slightly tart apples like Honeycrisp or Granny Smith hold their shape well during baking and balance the sweetness of the cinnamon-sugar topping. They also caramelize beautifully, giving you those browned, syrupy apple pockets that make every bite sing.

Ingredients for the Apple Fritter Focaccia

All-purpose flour – This is the backbone of the focaccia dough, creating the airy yet chewy texture.

Active dry yeast – Helps the dough rise and gives it that essential fluffy structure.

Olive oil – Not just for richness in the dough, but also to coat the pan and create those crisp, golden edges.

Salt – Enhances the flavor of both the bread and the topping.

Warm water – Activates the yeast and brings the dough together.

Apples – Diced fresh apples provide sweetness, juiciness, and that signature fritter feel.

Brown sugar – Adds deep caramel notes to the apple topping.

Cinnamon – Warms the apples with cozy spice and fragrance.

Butter – Melts into the topping mixture, helping the sugar and cinnamon cling to the apples.

Vanilla glaze – A quick mix of powdered sugar, vanilla extract, and milk or cream, drizzled on after baking for that classic fritter finish.

How To Make the Apple Fritter Focaccia

Step 1: Prepare the Dough

In a large mixing bowl, combine warm water and yeast. Let it sit for about 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1–2 hours or until doubled.

Step 2: Make the Apple Topping

While the dough rises, peel and dice your apples. In a skillet, melt butter and stir in brown sugar and cinnamon. Add apples and cook for 5–7 minutes until tender and caramelized. Set aside to cool slightly.

Step 3: Shape and Top the Dough

Once the dough has risen, press it into a well-oiled baking sheet. Use your fingers to dimple the dough all over. Spoon the apple mixture evenly across the top, pressing some pieces lightly into the dough.

Step 4: Bake Until Golden

Bake in a preheated 400°F (200°C) oven for 22–25 minutes, or until the edges are golden brown and the apples are bubbling. Let it cool slightly on a wire rack.

Step 5: Glaze It Up

Whisk together powdered sugar, vanilla extract, and a splash of milk or cream until smooth. Drizzle the glaze generously over the warm focaccia.

How to Serve and Store Apple Fritter Focaccia

Serve this focaccia warm for maximum gooey-apple impact—either fresh out of the oven or reheated gently in the oven for a few minutes. It pairs perfectly with coffee, cider, or even a scoop of vanilla ice cream for a dessert spin.

To store, cover the focaccia loosely and keep it at room temperature for up to 2 days. For longer storage, wrap slices individually and freeze. Reheat in the oven to restore crisp edges and soft centers.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! After the first rise, cover the dough and store it in the refrigerator overnight. Let it come to room temperature before pressing into the pan.

What if I don’t have active dry yeast?

You can use instant yeast. Just skip the proofing step and mix it directly into the dry ingredients.

Can I use canned apple pie filling?

Fresh apples are best for texture, but in a pinch, you can use canned filling. Just reduce the added sugar in the topping to avoid it becoming overly sweet.

How do I make the glaze thicker or thinner?

For a thicker glaze, use less milk or cream. For a thinner drizzle, add a splash more until it reaches your desired consistency.

Can I add nuts?

Absolutely. Chopped pecans or walnuts can be mixed into the apple topping or sprinkled on before baking for added crunch.

Is this focaccia best eaten warm or cold?

Warm is definitely the way to go—but leftovers straight from the fridge still hit the spot.

Want More Sweet Bread Ideas?

If you love this Apple Fritter Focaccia, you’ll enjoy exploring more treats with layers of flavor and texture:

Cinnamon Sweet Alabama Pecanbread for a nutty, sugary twist on breakfast bread.
Old-Fashioned Egg Custard Pie if you’re craving creamy, nostalgic comfort.
Caramel Cheesecake Cookies for a chewy, buttery cookie that hits all the right notes.
Amish Applesauce Cake when you’re in the mood for dense, spiced perfection.
Condensed Milk Snow Cookies for a melt-in-your-mouth finish to any day.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make it extra cinnamon-y? Did you drizzle chocolate over the glaze? I love seeing your variations.

Looking for even more recipe inspiration? Follow along on Pinterest @hallarecipes where I share daily desserts and seasonal favorites!