This is the mash-up I didn’t know I needed: pillowy, olive-oil-kissed focaccia with glossy apple-fritter energy. Think cinnamon-sugared apples tucked into dimples, a caramelized, craggy edge, and a lazy vanilla glaze over the top. It’s dessert-but-not-too-dessert, perfect for brunch, afternoon coffee, or that weird hour when you’re “just going to have a bite” and then suddenly… it’s gone. No deep-frying, no fuss—just one pan and your oven doing the most.

My husband calls this “apple pizza” but he rips the corners off like a raccoon going after a shiny thing. The little one toddles around with sticky fingers and a suspiciously innocent face, and I end up cutting another row because “we should save some for breakfast.” We’ve brought it to neighbors, to game night, to a chilly Saturday morning with way too much coffee. It’s become our house flex. Warm slice, cold slice—there’s no wrong way to exist with this.

Why You’ll Love This Easy Apple Fritter Focaccia Recipes

– It tastes like a bakery apple fritter and a chewy, salty-sweet focaccia had a very snackable baby.
– No deep fryer. No oil splatter. Just a sheet pan and your self-control (good luck).
– The dough is forgiving and delightfully sticky—in a “lick-your-knuckles” kind of way.
– Make-ahead friendly. Proof now, bake later, live your cozy fall fantasy on demand.
– Breakfast, brunch, dessert, late-night nibble—it’s all of the above and I won’t be taking questions.

How to Make It

Grab a big bowl and toss in 3 cups bread flour, 2 teaspoons instant yeast, and 1 1/4 teaspoons kosher salt. Pour in 1 3/4 cups warm water and 2 tablespoons olive oil. Stir with a spatula until it looks like a shaggy mess. Perfect. Don’t overthink it—this dough is supposed to be sticky. Cover and let it chill on the counter for about an hour until it puffs and looks alive.

While that’s happening, do the apple thing: peel and dice 3 medium apples (I like a mix—Granny Smith + Honeycrisp). Melt 2 tablespoons butter in a skillet, add the apples, 1/3 cup brown sugar, 1 teaspoon cinnamon, a pinch of nutmeg, and 1 teaspoon lemon juice. Cook 5–7 minutes until the apples soften slightly and the sauce gets glossy and gooey. Take it off the heat to cool—you don’t want to throw hot apples on your dough. Learned that the sticky way.

Oil a 9×13 pan like you mean it (1–2 tablespoons olive oil, get those corners). Plop the dough in and give it 10 minutes to relax. Then with oily fingers, stretch and dimple the dough to the edges. If it fights you, walk away for five minutes and come back. Dough has opinions.

Scatter the cooled apples over the top. Press a few chunks into the dimples; you want pockets of apple. Sprinkle 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon all over for that fritter crust vibe. Let it proof 30–45 minutes while the oven preheats to 425°F. Bake 22–28 minutes, until deeply golden with little caramelized edges.

Whisk together 1 cup powdered sugar, 2–3 tablespoons milk, and 1/2 teaspoon vanilla. Let the focaccia cool 10 minutes so the glaze doesn’t just disappear, then drizzle like a chaotic bakery worker. Slice. Taste. Try to be a generous person. Fail. It happens.

Ingredient Notes

– Bread flour: Gives you that springy, chewy crumb. All-purpose works too; the dough will be a touch softer, still great.
– Instant yeast: No need to bloom—just toss it in. If using active dry, bloom 2 1/4 tsp in the warm water first.
– Warm water: Warm like a hot tub for a baby (105–115°F). Too hot and you’ll roast the yeast. Been there.
– Olive oil: This is your crunch insurance. Be generous in the pan so the edges fry up a little.
– Apples: A mix is magic—tart + sweet. Granny Smith, Honeycrisp, Pink Lady. If mealy, skip. They’ll go sad.
– Brown sugar: For the gooey apple caramel. Dark has more oomph; light is mellow. Both work.
– Cinnamon + nutmeg: Cinnamon does the heavy lifting; nutmeg is the little whisper. Don’t overdo the nutmeg.
– Lemon juice: Brightens, keeps apples from tasting flat. A tiny squeeze goes far.
– Powdered sugar + milk + vanilla: Easiest glaze ever. Thicker = bakery stripes, thinner = shiny puddles.
– Salt: Don’t skip it in the dough. Sweet things need salt to taste alive.

Recipe Steps

1. Stir flour, instant yeast, and salt; add warm water and olive oil and mix into a sticky dough.
2. Cover and rise 60–90 minutes at room temp until puffy; heavily oil a 9×13 pan.
3. Stretch dough into pan with oiled fingers; rest 10 minutes; dimple to corners and proof 30–45 minutes.
4. Cook diced apples with butter, brown sugar, cinnamon, nutmeg, and lemon 5–7 minutes; cool completely.
5. Top dough with apples; sprinkle cinnamon sugar; bake at 425°F for 22–28 minutes until deep golden.
6. Whisk powdered sugar, milk, and vanilla; cool focaccia 10 minutes; drizzle glaze; slice and serve warm.

What to Serve It With

– Hot coffee or a milky chai. Yes, both are correct.
– Crispy bacon or breakfast sausage for a salty-sweet plate.
– Sharp cheddar slices—trust me, apple + cheddar is a whole romance.
– Vanilla yogurt and berries if you’re pretending this is “balanced.”

Tips & Mistakes

– If the dough sticks like a stage-five clinger, oil your hands, not flour. Flour toughens it.
– Don’t skip cooling the apples—hot fruit will deflate your proof and sog up the top.
– Overload alert: too many apples = steamy center. Stick to about 3 cups diced.
– Pan oil is flavor. Go to the edges. Those crackly corners are gold.
– Glaze too thick? Add a teaspoon of milk at a time. Too thin? More powdered sugar.
– Let it cool 10–15 minutes before slicing so the crumb sets and the glaze doesn’t ghost.

Storage Tips

Room temp: Cover loosely and keep on the counter for 1–2 days. It stays soft and the glaze settles into these dreamy little rivulets.
Fridge: 3–4 days in an airtight container. Rewarm at 300°F for 8–10 minutes or toaster-oven it so the edges wake back up.
Freezer: Wrap slices individually and freeze up to 2 months. Thaw on the counter, then re-crisp in the oven.
Cold slice at midnight? Chewy, sweet, slightly shameful. Also breakfast-approved. No regrets.

Variations and Substitutions

– Apples → pears: Totally works. Add a hair less sugar since pears are softer/sweeter.
– Maple glaze: Swap milk with maple syrup (2–3 tbsp) and cut the powdered sugar slightly.
– Nuts: Toss 1/2 cup chopped toasted walnuts or pecans over the apples before baking.
– Raisins or cranberries: 1/3 cup stirred into the apple mix = very autumnal grandma in the best way.
– Dairy-free: Use vegan butter for the apples and plant milk for the glaze.
– Gluten-free: Use a 1:1 GF flour blend designed for yeast breads; dough will be looser—line pan with parchment and expect a softer crumb.
– Sugar swaps: Honey or maple in the apple skillet is fine (use 1/4 cup). For the glaze, stick to powdered sugar or it won’t set.

Frequently Asked Questions

Can I make this without a stand mixer?

Yep. Just a bowl and a spatula. It’s a no-knead situation—mix, rise, stretch with oily fingers, done.

Do I have to cook the apples first?

Please do. A quick sauté keeps them jammy, not watery. Raw apples can steam the dough and make soggy pockets. Not the vibe we want here.

All-purpose flour okay?

Totally. The crumb is a little softer, but still great. If your dough feels extra loose, add a tablespoon or two more flour, but keep it sticky—sticky = tender focaccia later on.

Can I make it ahead for brunch?

Yes! After the first rise, press into the oiled pan, cover, and refrigerate up to 18 hours. Bring to room temp 30–45 minutes, add apples, and bake. Easy morning win, no pre-coffee math required.

What if I don’t want the glaze?

Skip it and sprinkle coarse sugar on top before baking. You’ll get that shiny, crackly fritter edge without extra sweetness. Still absolutely snackable.

Easy Apple Fritter Focaccia Recipes