This Apple Pie Sourdough Focaccia is like a warm, buttery apple pie crossed with soft, chewy sourdough bread! It’s loaded with cinnamon-sugar apples and crunchy pie crust crumbles, making it an irresistible fall dessert.
If you've been following my blog for a while, you might already know that I prefer apple over pumpkin when it comes to fall baking. And apple pie, specifically, was one of the first desserts I learned how to bake as a kid.
So when I was dreaming up my fall sourdough recipes earlier this year, I knew that if I was going to make a pumpkin focaccia, I had to make an apple pie version, too.
This apple pie sourdough focaccia is topped with sautéed cinnamon-sugar apples and buttery pie crust crumbles for a sweet bread that tastes just like a warm slice of apple pie.
It's the perfect fall dessert when you want something sweet but not too sweet. And I think it would be such a fun twist to serve at Thanksgiving, too.
I hope you give it a try and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Active sourdough starter works best, but fresh discard (ideally less than 3 days old) can also be used.
- Apple- Use your favorite baking apple and cut it into small pieces so it softens quickly and distributes evenly throughout the focaccia.
- Pie Crust Crumbles- A simple mixture of butter, flour, and salt that adds a buttery pie crust flavor and texture to the topping.
- Brown Sugar- Melts with the butter and cinnamon-coated apples to create a sweet, syrupy topping.
- Bread Flour- Provides structure, chew, and rise. You can substitute all-purpose flour, but the focaccia may be slightly less airy and bubbly.
- Water- This is a high-hydration dough, so it will feel very wet and sticky at first. Don't add extra flour! The stretch-and-folds will help build structure as the dough develops.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Use an active starter. Make sure your starter is bubbly and active before mixing. A strong starter helps the dough rise properly.
- Don’t rush the stretch and folds. The dough starts out very wet, but the repeated folds are what give it enough structure to become airy and easy to handle.
- Watch the dough, not the clock. Bulk fermentation time can vary a lot with kitchen temperature. Wait until the dough is nearly doubled, puffy, and bubbly before moving on.
- Cool the apples before topping. Warm apple filling can make the dough harder to handle and may interfere with the final proof.
- Don't skip the butter in the pan. It helps prevent sticking while adding flavor and encouraging the bottom and edges to brown nicely.
How to Make Apple Pie Sourdough Focaccia
Follow along with these step-by-step photos to make apple pie sourdough focaccia. For the full instructions and measurements, see the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Combine the water, sourdough starter, flour, and salt until no dry flour remains. Rest for 15 minutes.
Step 3: Stretch and fold. Complete 6 sets of stretch-and-folds, resting the dough for 15 minutes between each set.
Step 4: Bulk fermentation. Cover and let the dough rise at room temperature until nearly doubled, puffy, and bubbly.
Step 5: Prepare the toppings. While the dough ferments, sauté the apples with butter until soft. Stir in the brown sugar, cinnamon, and salt, then cool. For the pie crust crumbles, cut the cold butter into the flour and salt until crumbly. Refrigerate until ready to use.
Step 6: Shape. Transfer the dough to a prepared baking pan and gently stretch it toward the edges.
Step 7: Proof and add toppings. Cover and let the dough proof until noticeably puffy and airy, about 2–4 hours. Top the dough with the cooled cinnamon apples and pie crust crumbles, gently pressing your fingertips into the dough to create dimples.
Step 8: Bake. Bake at 375°F for 30-35 minutes, until deeply golden brown and cooked through.
Baker's Timeline
Here’s a sample timeline to help you plan your apple pie sourdough focaccia bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 15 minutes.
- 8:30–10:00 AM: Perform stretch and folds.
- 10:00 AM–5:00 PM (varies): Bulk fermentation (until nearly doubled in size). While dough is fermenting, prepare the toppings.
- 5:00–7:00 PM: Transfer to pan and proof.
- 7:00 PM–7:30 PM: Bake at 375°F.
- 7:30–8:00 PM: Cool and drizzle with icing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store apple pie sourdough focaccia in an airtight container at room temperature for up to 3 days.
For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature, or reheat in the oven or toaster oven until warmed through.
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It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Apple Pie Sourdough Focaccia with Pie Crust Crumbles
Equipment
- 9"x13" aluminum baking pan or two 9" round or 8" square pans
- Straight-sided container (optional)
Ingredients
Sourdough Focaccia
- 1 ¾ cups (420 grams) water
- ½ cup (100 grams) active sourdough starter or "fresh" discard (ideally less than 3 days old)
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
- 4 tablespoons unsalted butter melted
Sautéed Cinnamon Apples
- 2 tablespoons unsalted butter
- 1 medium apple peeled, cored, and diced into ¼-inch cubes
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon Diamond Crystal Kosher Salt reduce to ⅛ teaspoons if using Morton's brand or table salt
Pie Crust Crumbles
- ¼ cup all-purpose flour
- â…› teaspoon Diamond Crystal Kosher Salt use just a pinch if using Morton's brand or table salt
- 2 tablespoons unsalted butter cold, cut into small pieces
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough. It should be bubbly, active, and ready to use. In a cooler kitchen (60–65°F), it may take closer to 12 hours, while a warmer kitchen (around 75°F) may only take about 6 hours.
- In a large mixing bowl, whisk together the water and active sourdough starter. Add the bread flour and kosher salt, then mix with your hands until well combined and no dry flour remains. The dough will be very wet and sticky. Cover and let it rest for 15 minutes.1 ¾ cups (420 grams) water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- With a wet hand, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat, working your way around the dough until you've completed about 16 folds. Cover and let the dough rest for 15 minutes, then repeat the stretch-and-fold process every 15 minutes for a total of 6 sets. As you work, the dough should become smoother, more elastic, and easier to handle.
- Cover the dough and let it rise at room temperature until it is nearly doubled in size, noticeably puffy, and filled with bubbles. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen and the strength of your starter.
- While the dough is bulk fermenting, melt 2 tablespoons of butter in a small skillet over medium-low heat. Add the diced apple and cook for about 10 minutes, stirring occasionally, until softened. Add the brown sugar, cinnamon, and salt, and stir until the sugar melts and forms a thick syrup. Remove from the heat and set aside to cool.2 tablespoons unsalted butter, 1 medium apple, 2 tablespoons brown sugar, 2 teaspoons cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt
- In a small bowl, whisk together the flour and salt. Add 2 tablespoons of cold, cubed butter and use your fingers, a fork, or a pastry blender to cut the butter into the flour until crumbly. Cover and refrigerate until ready to use.¼ cup all-purpose flour, ⅛ teaspoon Diamond Crystal Kosher Salt, 2 tablespoons unsalted butter
- Line a 9x13-inch baking pan with parchment paper. Brush the parchment and sides of the pan generously with the 4 tablespoons of melted butter. Gently transfer the dough to the prepared pan, turning it over so it's coated in butter. Using lightly buttered fingertips, carefully stretch the dough toward the edges of the pan. If the dough resists or springs back, cover it and let it rest for 10 minutes before gently stretching it again.4 tablespoons unsalted butter
- Cover the pan and let the dough proof at room temperature until it is noticeably puffy and airy, about 2–4 hours.
- About 20 minutes before baking, preheat your oven to 375°F with a rack positioned in the center. Once the dough is fully proofed, drizzle the cooled cinnamon apples evenly over the surface. Use your fingertips to gently spread the apples over the dough, then press your fingers into the dough to create dimples and distribute the apples throughout. Sprinkle the pie crust crumbles evenly over the top.
- Bake for 30–35 minutes, or until the focaccia is deeply golden brown and cooked through.
- Let the focaccia cool in the pan for 10 minutes, then carefully transfer it to a wire rack and let it cool for about 20 minutes more. Cut into squares and serve.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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