Sourdough Apple Pie Focaccia: Crispy, Gooey & Worth Every Hour
I kept seeing this thing pop up in sourdough baking groups — a sweet focaccia layered with cinnamon apples, finished with a crumb topping and a vanilla glaze. It looked too good to be a bread and too rustic to be a dessert, which is exactly why I had to make it. But here’s the thing: every version I tried before landing on my own had the same problem — the apple layer turned the dough soggy before it even hit the oven.
This recipe gives you a focaccia with a genuinely crispy bottom, a soft and airy crumb, and a cinnamon-apple filling that stays in place. The vanilla glaze takes it from weekend project to something you’d actually bring to a table. It takes time — about 22 hours total with fermentation — but the active work is under 45 minutes, spread across two days.
Pro Tip
The mistake most bakers make: they add the grated apple directly to the dough without draining it first. Fresh apples — especially Honeycrisp or Granny Smith — release a significant amount of liquid as they sit, which throws off the hydration of an already high-hydration dough (this recipe runs at around 80% hydration). The fix is simple: grate your apples, toss them lightly in a tablespoon of the cinnamon sugar, then let them sit in a fine mesh strainer for 10 minutes and press gently. Reserve that juice — you can add a tablespoon back into the dough if it feels stiff, but you control when and how much.
Bread flour is non-negotiable here — look for one with 12–12.5% protein content (King Arthur Bread Flour works well). If you can only find all-purpose, stir in 15g of vital wheat gluten per cup to bring the protein up. For apples, Granny Smith gives sharpness that cuts through the sugar; Honeycrisp is milder and sweeter — both work. Your sourdough starter should be active and bubbly, doubled in size, with a mild sour smell before you begin.
Sourdough Apple Pie Focaccia: Crispy, Gooey & Worth Every Hour
12
servings40
minutes30
minutes360
kcal22
hours23
hours10
minutesIngredients
50g active sourdough starter (bubbly, doubled in size)
50g (¼ cup) bread flour (for levain)
50g (3½ tbsp) warm water (for levain)
450g (3½ cups) bread flour, 12–12.5% protein
360g (1½ cups) warm water, 78–80°F (25–27°C)
10g (2 tsp) fine sea salt
20g (1½ tbsp) granulated sugar
30ml (2 tbsp) olive oil (for dough + pan)
2 medium Granny Smith or Honeycrisp apples, peeled and grated
60g (¼ cup packed) light brown sugar
1½ tsp ground cinnamon
45g (3 tbsp) unsalted butter, cold and cubed (for crumb topping)
40g (⅓ cup) all-purpose flour (for crumb topping)
20g (2 tbsp) light brown sugar (for crumb topping)
100g (¾ cup) powdered sugar
2–3 tbsp whole or 2% milk
½ tsp pure vanilla extract
Directions
- Mix the levain. Combine starter, bread flour and warm water in a jar. Cover loosely and leave at 78°F (25°C) for 10–12 hours until doubled, bubbly and smelling faintly sour — not sharp. Do this the evening before. A levain that smells like nail polish remover has gone past peak — start over.
- Mix the dough. Combine levain, bread flour, water, sugar and salt in a large bowl and mix until no dry flour remains. Rest 30 minutes. The dough will look shaggy and rough — that’s correct. Gluten development comes from the folds, not this mix.
- Drain the apples. Grate apples into a strainer, toss with 1 tbsp of the cinnamon sugar, and press firmly after 10 minutes. You should extract at least 2–3 tablespoons of liquid — this is what would have wrecked your dough hydration.
- Perform 3–4 coil folds over 2 hours, spaced 30 minutes apart. On the last fold, gently incorporate the drained apple into the dough. The dough should feel noticeably more elastic by fold 3 — it will spring back when you tug it.
- Bulk ferment. Cover and leave at room temperature until the dough has grown by 50–75% and looks airy with visible bubbles at the edges — roughly 4–6 hours at 78°F (25°C). Don’t go by the clock alone. A cool kitchen slows things down; trust the size and the bubbles.
- Oil a 9×13 inch (23×33 cm) pan generously with olive oil and transfer the dough. Stretch gently to the edges, cover and refrigerate overnight. Cold fermentation firms the dough and deepens the flavor — this step is what separates flat focaccia from a properly open crumb.
- Preheat oven to 425°F (220°C). Dimple the cold dough with oiled fingers. Scatter the remaining cinnamon sugar and any reserved apple across the surface. Press the dimples deep — you should feel the pan through the dough. Shallow dimples puff shut in the oven.
- Make the crumb topping. Rub cold butter into flour and brown sugar with your fingertips until the mixture holds in clumps when squeezed. Scatter over the dough. The butter should stay cold and visible in pea-sized pieces — warm hands melt it too fast, so work quickly.
- Bake 28–32 minutes until the top is deep golden and the edges pull away from the pan with a crackle when you press them. At 20 minutes, rotate the pan. The bottom should be audibly sizzling from the oil — that sound means the crust is forming properly.
- Cool 15 minutes. Whisk powdered sugar, milk and vanilla into a smooth glaze and drizzle over the focaccia. Don’t glaze while hot — the glaze will vanish into the surface instead of sitting on top in visible streaks.
Variations
**Caramel apple version:** Swap the vanilla glaze for a drizzle of store-bought salted caramel sauce — the contrast with the sour dough is sharp and satisfying. **Apple cider dough:** Replace 3½ oz (100ml) of the dough water with fresh apple cider for a more pronounced apple flavor that runs all the way through the crumb, not just the topping.
Serving Suggestions
A scoop of vanilla bean ice cream alongside a warm slice turns this into a proper dessert. A cup of strong black coffee or a flat white cuts through the sweetness cleanly. For a brunch spread, serve with sharp cheddar — the salt and funk play well against the cinnamon sugar.
FAQ
Can I make this without an active sourdough starter?
Not as written — the long fermentation is what builds the open, airy crumb and the slight tang that balances the sweet topping. If you don’t have an active starter, this isn’t the shortcut recipe; it’s the commitment one.
How do I store leftovers, and does it reheat well?
Store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes — the bottom crisps back up almost completely, which a microwave will never do.
Can I use a different fruit instead of apple?
Pear works almost identically — same moisture level, similar texture after baking. Stone fruits like peach or plum release more liquid and need extra draining time, which changes the timing slightly. Whether a tart cherry version would hold up the same way is something I haven’t tested yet.
