This Apple Pie Focaccia combines the chewy, airy texture of sourdough focaccia with the warm, spiced flavors of homemade apple pie. Topped with tender apples, cinnamon sugar, and a golden crust, it's a deliciously unique bake perfect for brunch or dessert!
Is This a Dessert Pizza Recipe?
I suppose you could call it that, though the focaccia crust is lighter and fluffier than a typical pizza crust. But the idea of adding something sweet on top of a crust then covering it with a glaze is definitely reminiscent of dessert pizza. It also reminds me a little of those sweet pocket pie desserts my grandma used to make.
No matter what you call it, this delicious dessert will feed a crowd and it’s easy to make. I think you’re going to love it, friends! So, let’s talk about the base recipe: focaccia.
Focaccia is the Perfect Foundation
When I made my Focaccia (two ways) I was struck by the notion that my recipe was so delicious, so easy, that it would probably make a great foundation for a variety of desserts. I happened to have pie filing on hand. (I always keep it in my house.) So, the decision was made to make an apple pie focaccia!
I’m so glad I gave this one a try, y’all. I’ll tell you more about how it turned out later on, but here’s a quick peek at what you’ll need to make it.
Apple Pie Focaccia Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this Apple Pie Focaccia recipe. These are simple ingredients you probably have on hand, especially if you’re a sourdough baker.
- 240 grams active sourdough starter (about a cup)
- 390 grams of water (about 100 degrees (1 ½ cups plus 2 tablespoons)
- 1 packet (2 ¼ tsp) instant yeast
- 550 grams bread flour (about 4 cups)
- 1 ½ teaspoons salt
- 6 tablespoons of melted butter
- 1 can apple pie filling (chopped up)
- ¾ cup chopped pecans
- ½ cup cinnamon sugar mixture
For glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk or water (more or less, to reach the consistency you like)
How to Make Apple Pie Focaccia
Combine water, starter, and instant yeast in a large bowl. Use a bread whisk to bring it together.
Allow to sit for five minutes until yeast begins to bloom. (You will notice the mixture thicken slightly as it becomes active.)
Add flour and salt and stir until combined. You will end up with a shaggy, loose dough.
Cover dough and set aside in a warm spot (72-75 degrees) for 30 minutes to proof.
After the thirty minutes is up, do three rounds of stretch and folds with the dough, fifteen - twenty minutes apart.
After the third stretch and fold, prep a cookie sheet with parchment paper.
Pour 2 tablespoons of melted butter of the parchment paper and spread with a pastry brush.
Place the dough on the cookie sheet and pour 2 tablespoons of melted butter on top. (It’s good to grease your hands with a little, too.)
Starting at the center, spread the dough to cover as much of the pan as possible.
The dough will want to fight back (meaning it will pull away from the edges) but that’s okay.
Cover with a kitchen towel. Set in a warm place for an hour to rise.
Preheat oven to 450 degrees Fahrenheit.
Pour the remaining 2 tablespoons of melted butter on top and “dimple” the dough with your fingertips.
Sprinkle with half of the cinnamon sugar mixture.
Now it’s time to add the pie filling. Chop up your apples.
Place apple chunks into the dimpled sections until it’s all used up.
Add pecans. Sprinkle with remaining cinnamon sugar.
Place focaccia in hot oven and bake for 20-25 minutes.
Baking times may vary, depending on your oven and the rack you choose.
Remove and place focaccia on wire rack to cool.
Make the glaze by combining the powdered sugar and milk (or water). Add more or less water, depending on the consistency you like. I prefer a honey consistency.
Drizzle with glaze.
Allow to cool, then cut with a pizza cutter into square pieces.
Serve and enjoy!
Store leftovers in refrigerator in an airtight container. They should stay fresh for 4-5 days. You can freeze this bread to eat later.
What to Expect from this Apple Pie Focaccia
If you love a soft, crisp focaccia, but you’re in the mood for something sweet you’re going to flip over this bread! It’s so simple, so delicious, and basically foolproof! This is (to my way of thinking) even better than an apple pie because that focaccia provides the perfect base. Soft, fluffy, light, sweet. . .this dessert pizza (if you want to call it that) is sheer perfection.
Other Sweet Breads from Out of the Box Baking
If you like sweet breads, we’ve got you covered. Here are a few fan favorites.
- The Ultimate Cinnamon Roll Casserole
- Nutella Pull-Apart Bread
- Classic Churros Recipe
- Easy Pumpkin Bread Pudding
- Easy Honeycomb Buns
That’s it for this post, friends!
I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!
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About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Apple Pie Focaccia
This Apple Pie Focaccia combines the chewy, airy texture of sourdough focaccia with the warm, spiced flavors of homemade apple pie. Topped with tender apples, cinnamon sugar, and a golden crust, it's a deliciously unique bake perfect for brunch or dessert!
Ingredients
- 240 grams active sourdough starter (about a cup)
- 390 grams of water (about 100 degrees (1 ½ cups plus 2 tablespoons)
- 1 packet (2 ¼ tsp) instant yeast
- 550 grams bread flour (about 4 cups)
- 1 ½ teaspoons salt
- 6 tablespoons of melted butter
- 1 can apple pie filling (chopped up)
- ½ cup cinnamon sugar mixture
- For Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk or water (more or less, to reach the consistency you like)
Instructions
- Combine water, starter, and instant yeast in a large bowl.
- Use a bread whisk to bring it together.
- Allow to sit for five minutes until yeast begins to bloom. (You will notice the mixture thicken slightly as it becomes active.)
- Add flour and salt and stir until combined. You will end up with a shaggy, loose dough.
- Cover dough and set aside in a warm spot (72-75 degrees) for 30 minutes to proof.
- After the thirty minutes is up, do three rounds of stretch and folds with the dough, fifteen - twenty minutes apart.
- After the third stretch and fold, prep a cookie sheet with parchment paper.
- Pour 2 tablespoons of melted butter of the parchment paper and spread with a pastry brush.
- Place the dough on the cookie sheet and pour 2 tablespoons of melted butter on top. (It’s good to grease your hands with a little, too.)
- Starting at the center, spread the dough to cover as much of the pan as possible.
- The dough will want to fight back (meaning it will pull away from the edges) but that’s okay.
- Cover with a kitchen towel. Set in a warm place for an hour to rise.
- Preheat oven to 450 degrees Fahrenheit.
- Pour the remaining 2 tablespoons of melted butter on top and “dimple” the dough with your fingertips.
- Sprinkle with half of the cinnamon sugar mixture.
- Now it’s time to add the pie filling. Chop up your apples and place them into the dimpled sections until it’s all used up.
- Add chopped pecans and remaining cinnamon sugar.
- Bake for 20-25 minutes or until golden brown. Baking times may vary, depending on your oven and the rack you choose.
- Remove and place focaccia on wire rack to cool.
- Make the glaze by combining the powdered sugar and milk (or water). Add more or less water, depending on the consistency you like. I prefer a honey consistency.
- Drizzle with glaze.
- Allow to cool, then cut with a pizza cutter into square pieces.
- Serve and enjoy!
- Store leftovers in refrigerator in an airtight container. They should stay fresh for 4-5 days. You can freeze this bread to eat later.