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Cinnamon Apple Sourdough Focaccia

A delightful blend of airy sourdough focaccia topped with warming cinnamon and juicy apples, perfect for a comforting snack.
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Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

Dough Ingredients

  • 260 g strong white bread flour This is the base of the dough.
  • 170 g water Room temperature.
  • 110 g active sourdough starter Ensure it is bubbly and has doubled in volume.
  • 5 g salt
  • 5 g caster sugar or granulated sugar
  • 25 ml olive oil For mixing and brushing.

Apple Topping

  • 2-3 medium apples, cored, peeled and cut into small cubes Use your favorite variety.
  • 40 g caster sugar or granulated sugar For cooking the apples.
  • 1 tablespoon cinnamon Adjust based on preference.
  • 1 squeeze lemon juice

Icing

  • 100 g icing sugar
  • 15 g butter, melted
  • ½ teaspoon vanilla bean paste
  • 1-2 tablespoons milk To achieve desired consistency.
  • a pinch salt For balance in icing.

Instructions
 

Preparation

  • Begin by refreshing your sourdough starter. Feed it and allow it to double in volume.
  • In a mixer, combine the strong white bread flour, water, and your active sourdough starter. Mix until you have a shaggy dough.
  • Cover the dough and let it ferment for about one hour.
  • After the hour has passed, sprinkle salt and sugar on top of the dough, then add olive oil and mix until smooth.
  • Transfer the dough to a lightly oiled bowl, cover, and perform coil folds over the next three hours.
  • Refrigerate the dough for 8 to 24 hours.

Baking

  • The next day, preheat your oven to 200°C (400°F).
  • Line a baking tray with parchment paper and brush with olive oil.
  • Take the chilled dough and gently transfer it to the tray, stretching to reach the corners. Let it proof for 1 to 2 hours.
  • Prepare the apple topping by cooking diced apples with sugar, cinnamon, and lemon juice for about five minutes.
  • Spread the cooled apple mixture over the proved dough, dimple the surface, and bake for 20 to 25 minutes.
  • While baking, prepare the icing by mixing melted butter, icing sugar, vanilla bean paste, salt, and milk.
  • Drizzle the icing over the top of the focaccia after it has cooled slightly.

Notes

Serve warm with tea or coffee. Store at room temperature in an airtight container.
Keyword Apple, Bread, Cinnamon, Focaccia, sourdough