Sourdough Apple Focaccia

This sourdough discard apple focaccia is soft, pillowy, and loaded with cinnamon and apples, and basically what happens when focaccia decides it wants to be coffee cake for the day.

Instead of water, the dough is made with apple cider for even more apple flavor, while older sourdough discard adds that wonderful tang that plays so well with the cinnamon filling. And because we are using instant yeast for our leavening, you don’t have to devote your entire day to waiting for the bread to be ready.

This dough is very high hydration – honestly, it’s more batter than bread dough. Because of this, we aren’t going to “fold” in the filling like we did with my sourdough strawberry focaccia. I got the idea from coffee cake – how you layer the cake batter and the cinnamon filling together, and this worked beautifully.

The result is a cross between focaccia, apple bread, and coffee cake, with a soft, airy interior, pockets of cinnamon sugar, bites of apple and a sweet, craggy top. It is ridiculously good – my neighbor even said it’s the best thing I have made, ever.

Why you’ll love this recipe

• ALL the apple flavor! Apple cider replaces the water and diced fresh apples are layered throughout the dough.
• Old discard is welcome here! This is a great recipe for that jar thats been hanging in the back of the fridge. The older discard bring more tang, which is especially delicious with the apples and cinnamon.
• Same day recipe! Instant yeast handles the heavy lifting here, soy ou get the flavor without the time commitment of two days.

Don’t let fall pass you by without trying all the ways you can use your starter this season! Sourdough apple cider donuts are a must make, sourdough apple crisp is a classic favorite, and sourdough applesauce muffins are an easy go to.

How to make apple focaccia with sourdough discard

Here is a brief overview of how to make this recipe so you have a general idea before you head to the kitchen. For the full set of written directions, please scroll down to the recipe card below.

Step One: Make the batter

In the bowl of an electric mixer, combine the dough ingredients and mix on medium speed until you get a sticky dough that is very loose – it will honestly be more like a batter than a dough. Allow the dough to rest for 30 minutes.

Step Two: Stretch and Folds

The stretch and folds will help build the body and structure of the dough without kneading it. Using wet hands, grab the section of the dough closes to you and stretch it up and fold it over to the other side of the bowl. Rotate the bowl and repeat. Continue until you have done all four “sides” of the bowl, re-wetting your hands as needed.

Allow the dough to rest for 30 minutes, covered, and then do a second set of stretch and folds.

Allow the dough to rest for 30 minutes again, covered, then add in the peeled and diced apple pieces before you do your third and last set of stretch and folds. Cover and allow to rest for an additional 30 minutes.

Step Three: Assemble the focaccia

Liberally grease a 9×13 baking pan, and then spread 2 Tablespoons of melted butter on the bottom. Add half of the dough to the pan. Sprinkle half of the cinnamon filling on top. Add the remaining dough and carefully spread it over the filling.

Cover and allow to proof for 1 hour.

Step Four: Bake

Preheat oven to 450 F.

Melt the remaining 2 Tablespoons of butter and drizzle it over the top of the dough, which should be puffy and have raised some. Sprinkle on the rest of the cinnamon filling. Using your fingers, dimple the dough, creating holes and pushing the cinnamon filling deep into the dough.

Bake for 25-30 minutes, until golden brown and set. Cool for 1 hour before slicing.

Serving:

This beauty lives somewhere between bread and dessert, so there is no reason why you can’t serve it whenever you feel like and be perfectly justified. Its great for breakfast, or beside a cup of tea, or go ahead and serve it with a meal.

Want to make it even more dessert like and add a powdered sugar glaze on top? Go for it!

How to store this focaccia:

This focaccia will keep at room temperature in a covered container at room temperature for up to 3 days. You can keep to in an airtight container in the fridge for unto 5 days.