Sourdough Apple Streusel Focaccia (100% Naturally Leavened)
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This sourdough apple streusel focaccia is made with soft, airy sourdough bread, layers of buttery cinnamon apples, a brown sugar streusel topping, and a sweet vanilla glaze. Naturally fermented and baked until golden brown, this sweet focaccia has crisp, caramelized edges and a fluffy interior. It’s the perfect recipe for fall baking, breakfast, brunch, or dessert!
I am still loving all the fall baking and am still frequenting our local apple orchard, so I had to share this incredible 100% sourdough focaccia recipe! It’s got all the incredible flavors of fall and is such a fun sweet dessert!
What I love about focaccia is that it is incredibly forgiving. You can forget about it while bulk fermenting, and it will still turn out fine. If you try this recipe, I’d love to hear your thoughts on it!
Looking for other delicious sourdough focaccia recipes? Check these out!
Why You’ll Love This Sourdough Apple Streusel Focaccia
- Perfect for fall baking. Made with fresh apples, warm cinnamon, brown sugar, and a buttery streusel topping, this sweet sourdough focaccia is filled with all the cozy flavors of fall. It’s a delicious way to use seasonal apples!
- Soft and fluffy with crispy edges. The naturally fermented sourdough creates a light, airy interior, while baking the focaccia in melted butter gives it beautifully golden, caramelized edges.
- Delicious layers of cinnamon apples. Instead of simply adding apples to the top, this recipe folds a buttery cinnamon apple filling directly into the dough, creating sweet pockets of tender apples throughout every bite.
- Easy to make ahead. The overnight cold fermentation option makes this recipe perfect for preparing in advance. Simply make the dough the day before, refrigerate it overnight, and assemble and bake the following day.
- Great for breakfast or dessert. With its buttery brown sugar streusel and sweet vanilla glaze, this sourdough apple focaccia tastes like a combination of homemade apple pie, coffee cake, and fluffy focaccia bread. Enjoy it with your morning coffee, serve it for a weekend brunch, or enjoy it as a delicious fall dessert!
Step-By-Step Instructions
Combine the sourdough starter, water, and olive oil in a large bowl. Add the flour and salt, mixing until a shaggy dough forms. Cover and rest for 20–30 minutes.
Perform 2–3 sets of stretch and folds, allowing the dough to rest for 30 minutes between each set.
Cover and allow the dough to rise for 4–6 hours, or until puffy, bubbly, and increased in size by approximately 50%. Refrigerate overnight or up to 24 hours, if desired.
Melt the butter in a skillet, then stir in the brown sugar, cinnamon, and ginger. Add four diced apples and cook for 5–8 minutes until slightly softened. Stir in the vanilla and allow to cool.
Spread the melted butter across a half-sheet pan. Transfer the dough to the pan and gently stretch it into a rectangle.
Spread half of the cinnamon apple filling over the center of the dough. Fold the sides inward, followed by the bottom and top. Gently fold or roll the dough once more, placing it seam-side down.
Cover with greased plastic wrap and allow the dough to rise for 2–5 hours, until it has spread across most of the pan and appears puffy and bubbly.
Dimple the dough with oiled fingertips. Spread the remaining apple filling over the surface, add the reserved diced apple, and sprinkle with brown sugar streusel.
In a small bowl, combine the flour and brown sugar. Pour in the melted butter and mix with a fork until a crumbly mixture forms. Set aside until ready to use.
Bake at 425°F for 30–35 minutes, until golden brown with crisp edges and a caramelized topping
Whisk together the powdered sugar, vanilla, and milk until smooth, adding additional milk as needed.
Allow the focaccia to cool for 15–20 minutes, then drizzle with vanilla glaze. Slice and enjoy!
Tips for the Best Sourdough Apple Crumble Focaccia
1. Use an active, bubbly sourdough starter. For the best rise and a light, airy texture, use a sourdough starter that has been recently fed and is at or near its peak. A strong, active starter will help create the signature fluffy interior of focaccia.
2. Choose the right apples. Firm apples such as Honeycrisp, Granny Smith, or Pink Lady work best for this recipe because they hold their shape during baking. Dice the apples into small, evenly sized pieces to ensure they cook evenly and distribute throughout the focaccia.
3. Be careful when adding the apple filling. When layering the cinnamon apple filling into the dough and spreading it over the top, try to keep the filling from spilling directly onto the exposed baking pan. The brown sugar mixture can burn when it comes into direct contact with the hot pan, creating bitter, overly caramelized spots.
4. Don’t rush the final rise. Allow the focaccia to become noticeably puffy, bubbly, and jiggly before baking. Depending on the temperature of your kitchen, this can take anywhere from 2–5 hours. Proper proofing is essential for achieving a soft, fluffy focaccia rather than a dense or gummy texture.
5. Allow the focaccia to cool before glazing. Let the focaccia rest for at least 15–20 minutes after baking before drizzling with the vanilla glaze. This allows the crumb to set and prevents the glaze from completely melting into the hot bread. For a thicker, more visible glaze, allow the focaccia to cool a little longer.
Equipment Needed for Sourdough Apple Crumble Focaccia
- Large mixing bowl: For mixing the sourdough dough and allowing it to ferment.
- Kitchen scale: For accurately measuring ingredients in grams.
- Dough whisk or wooden spoon: For combining the dough ingredients.
- Plastic wrap or reusable bowl cover: For covering the dough during bulk fermentation and the final rise.
- 13 × 18-inch half-sheet baking pan: For baking the focaccia and creating golden, crispy edges.
- Large skillet: For cooking the cinnamon apple filling.
- Cutting board and sharp knife: For coring and dicing the apples.
- Small mixing bowls: For preparing the brown sugar crumble and vanilla glaze.
- Whisk or fork: For mixing the crumble topping and whisking the glaze until smooth.
- Measuring cups and spoons: For measuring ingredients when using US customary measurements.
- Instant-read thermometer (optional): For checking that the focaccia is fully baked.
- Wire cooling rack: For cooling the focaccia before adding the vanilla glaze.
How to Store Sourdough Apple Crumble Focaccia
Room Temperature: Because this focaccia contains a generous amount of cooked apples and a buttery filling, I recommend refrigerating leftovers rather than storing them at room temperature. For the best freshness, refrigerate within 2 hours of baking.
Refrigerator: Store leftover sourdough apple crumble focaccia in an airtight container in the refrigerator for up to 4 days. Allow the focaccia to cool completely before storing to prevent excess moisture from making the crumble topping soggy.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. For the best results, freeze the focaccia before adding the vanilla glaze.
Check out these other fall favorite sourdough recipes!
Sourdough Apple Streusel Focaccia
Ingredients
For the Focaccia Dough
- 125 g active sourdough starter ½ cup
- 400 g warm water 1⅔ cups
- 20 g extra virgin olive oil 1½ tablespoons
- 500 g bread flour 4 cups
- 10 g salt 1½ teaspoons
For Preparing the Pan
- 56 g salted butter melted (4 tablespoons)
For the Cinnamon Apple Filling
- 227 g salted butter 1 cup
- 220 g brown sugar 1 cup, packed
- 16 g ground cinnamon 2 tablespoons
- 1 g ground ginger ½ teaspoon
- 5 g vanilla extract 1 teaspoon
- 5 medium apples diced and divided (reserve 1 diced apple for topping)
For the Brown Sugar Streusel
- 63 g all-purpose flour ½ cup
- 55 g brown sugar ¼ cup, packed
- 57 g salted butter melted (¼ cup)
For the Vanilla Glaze
- 60 g powdered sugar ½ cup
- 2 g vanilla extract ½ teaspoon
- 15 g milk 1 tablespoon, plus more as needed
Instructions
Prepare the Focaccia Dough
- Mix the dough. In a large mixing bowl, combine the active sourdough starter, warm water, and olive oil. Stir until the starter is mostly dissolved. Add the bread flour and salt, mixing until all the flour is incorporated and no dry patches remain. The dough will be very wet, sticky, and shaggy. Do not add additional flour, as the high hydration is essential for creating a light and airy focaccia. Cover and allow the dough to rest for 20–30 minutes.
- Perform the first set of stretch and folds. With damp hands, grab one side of the dough, gently stretch it upward, and fold it toward the center. Rotate the bowl and repeat until you have completed 4–6 folds. Alternatively, perform coil folds by lifting the dough from the center and allowing the ends to fold underneath. Cover the bowl and allow the dough to rest for 30 minutes.
- Perform the second set of stretch and folds. Repeat another set of 4–6 stretch and folds or coil folds. The dough should begin to feel smoother and more elastic. If time allows, rest the dough for another 30 minutes and perform a third set of folds to further strengthen the gluten and improve the focaccia's structure.
- Bulk ferment the dough. Cover the bowl and allow the dough to ferment at room temperature for approximately 4–6 hours, or until it has increased in volume by roughly 50%. The dough should appear noticeably puffy, smooth, and slightly jiggly, with visible air bubbles along the sides and surface. Fermentation times will vary depending on the temperature of your kitchen and the strength of your sourdough starter.
- Cold ferment overnight. Once bulk fermentation is complete, cover the bowl tightly with plastic wrap or an airtight lid and refrigerate overnight or for up to 24 hours. This optional cold fermentation develops flavor and makes the dough easier to handle when adding the apple filling. For a same-day bake, skip refrigeration and proceed directly to preparing the filling.
Prepare the Apple Filling and Streusel
- Prepare the cinnamon apple filling. Core and dice all five apples into small, evenly sized pieces, reserving one diced apple for topping. I do not peel my apples, but feel free to do so if you prefer! In a large skillet over medium heat, melt the salted butter. Stir in the brown sugar, cinnamon, and ground ginger until combined. Add four of the diced apples and cook for 5–8 minutes, stirring occasionally, until the apples begin to soften and release their juices and the mixture becomes thick and syrupy. The apples should still hold their shape, as they will continue cooking in the oven. Remove from the heat, stir in the vanilla extract, and allow the filling to cool for 10–15 minutes before assembling.
- Prepare the brown sugar streusel. In a small mixing bowl, melt the butter, then add the all-purpose flour and brown sugar. Use your fingertips or a fork to work the ingredients until a crumbly mixture forms with pea-sized pieces of butter throughout. Refrigerate the streusel until ready to use.
Assemble the Focaccia
- Prepare the baking pan. Pour the melted butter evenly across the bottom of a standard 13 × 18-inch half-sheet pan, spreading it into the corners and along the edges. Alternatively, you can drizzle a couple of tablespoons of extra virgin olive oil instead.Gently transfer the sourdough dough onto the buttered pan, taking care not to deflate it. Using lightly oiled hands, carefully stretch the dough into a rough rectangle. The dough does not need to fill the entire pan at this stage–it will as it ferments more during the second rise.
- Add the apple filling and fold the dough. Spoon half of the cooled cinnamon apple filling down the center of the dough, leaving a border around the edges. Working directly in the pan, fold the right side of the dough toward the center, followed by the bottom edge upward. Next, fold the left side toward the center and the top edge downward, creating a letter-style fold that encloses the filling. Starting from the bottom, gently roll or fold the dough over itself once more, flipping it so the seam is underneath and the smooth side faces upward. This creates layers of cinnamon apples throughout the focaccia.
- Allow the dough to complete its final proof. Loosely cover the pan with lightly greased plastic wrap and allow the dough to rise at room temperature for approximately 2–5 hours. During this time, the dough should relax and spread throughout most of the pan. If necessary, gently stretch it toward the corners as it relaxes. The focaccia is ready when it looks very puffy and airy, has visible bubbles throughout the surface, and jiggles slightly when the pan is gently shaken. The exact proofing time will depend on the temperature of your kitchen and whether the dough was refrigerated overnight.
Add the Toppings and Bake
- Preheat the oven and dimple the dough. Preheat the oven to 425°F (218°C). Once the focaccia is fully proofed, lightly coat your fingertips with olive oil or melted butter. Gently press your fingertips into the dough, creating deep dimples across the entire surface until your fingers nearly reach the bottom of the pan. Be careful not to tear the dough or excessively deflate the air bubbles.
- Add the remaining apple filling and streusel. Spoon the remaining cinnamon apple filling evenly over the dimpled dough, allowing some of the buttery cinnamon syrup to settle into the dimples. Try to avoid letting it spill onto the pan, as this can make the sauce burn (though I still seem to always spill some and it turns out fine, if I'm being honest! But try to avoid it. ;)). Scatter the reserved diced apple over the surface, then sprinkle the streusel you set aside earlier evenly over the top.
- Bake the focaccia. Place the pan on the center rack of the preheated oven and bake for 30–35 minutes, or until the focaccia is deeply golden brown, the edges are crisp and buttery, and the streusel is lightly caramelized. The center of the bread should be fully baked, with an internal temperature of approximately 200–205°F (93–96°C) when measured in a section of bread away from the apple filling. If the streusel begins browning too quickly, loosely tent the focaccia with aluminum foil during the final 10 minutes of baking.
Prepare the Glaze and Serve
- Make the vanilla glaze. While the focaccia cools, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Add additional milk, a few drops at a time, until the glaze reaches your desired consistency. It should be thick enough to cling to the focaccia but thin enough to drizzle easily.
- Cool, glaze, and serve. Remove the focaccia from the oven and allow it to cool in the pan for approximately 15–20 minutes. Drizzle the vanilla glaze evenly over the slightly cooled focaccia. Slice into squares or rectangles and serve warm or at room temperature.
This apple streusel sourdough focaccia was devoured in no time over here! Hope you love it as much as we did! Let me know what you think if you make it!