Apple Fritter Focaccia

If you've been scrolling through baking trends lately, you've probably seen the rise of sweet focaccia.

Inspired by the viral cinnamon roll focaccia, this version takes things up a notch with warm apple cinnamon flavors and a sweet maple glaze. And we have to give credit where it's due—@_lacebakes_ on Instagram is the reigning queen of all things focaccia, and this recipe is inspired by her by all her unique creations!

Traditional focaccia is known for its savory, olive oil-kissed texture, but this sweet variation flips the script. Infused with our Apple Cinnamon Extract, the dough takes on a comforting, cozy flavor reminiscent of fresh apple pie. Meaning, you don't have to use apples (or do all the prep work) to get that apple fritter flavor. Our recipe features peeled and diced apples on top of the focaccia for texture, but you can omit this if apples aren't in season or your jam. Once baked, the foccacia gets drizzled with a silky maple glaze featuring our Natural Maple Praline Artisan Flavor—bringing the perfect balance of sweetness and warmth.

How to Make Apple Fritter Focaccia with Maple Glaze

Ingredients:

For the Dough:

• 4 cups (512g) bread flour
• 2 tsp instant yeast
• 2 tsp salt
• 2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp Amoretti® Apple Cinnamon Extract
• 2-4 tbsp medium-bodied olive oil, for drizzling

For the Topping:

• 1/2 cup (1 stick), melted butter
• 1/2 cup light or dark brown sugar
• 1 tbsp cinnamon
• 2 tsp Amoretti® Vanilla Bean Paste
• 3-4 medium granny smith apples (2 large apples will work as well)

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (or more for desired consistency)
• 2 tsp-1 tbsp Amoretti® Natural Maple Praline Artisan Flavor

Directions:

For the Focaccia:

1. In a large mixing bowl, combine flour, yeast, sugar and salt. Whisk until combined. Add warm water, and Amoretti Apple Cinnamon Extract. Mix until combined. Get the dough positioned into the shape of a ball and spread olive oil over the top of the dough & sides of the bowl.
2. Place in the fridge for 12 hours or overnight to rise.
3. Prior to removing from the fridge, make the filling: in a medium-sized bowl, combine the brown sugar, cinnamon, and vanilla bean paste with the melted butter.
4. Once it has doubled in size, remove from the fridge and place the dough on a greased baking sheet.
5. Stretch the dough to fit a 9x13 pan (think, medium-large rectangle). Spread half the cinnamon sugar filling on top of the dough.
6. Fold the two shortest ends in one by one. Place in a parchment lined and olive oil greased 9x13 pan and let rise for 2-3 hours. It's okay if the dough doesn't fit the entirity of the pan. This rise will fix that.
   1. NOTE: If your dough isn't rising due to cold weather or humidity, heat your oven to 375 F then turn it off. Keep the oven door open and focaccia dough in a safe distance to help start the rise. If this doesn't work, let the oven cool until just warm & set the foccacia inside to rise. Use an oven mit to keep the door cracked open & focaccia from cooking.
7. About 20 minutes before the 2-3 hours ends, preheat your oven to 425 F.
8. Peel & cut the apples into small cubes.
9. Reheat the remainder of the cinnamon sugar mixture in the microwave. Then, stir in the apples. Make sure they are thoroughly covered.
10. Once the 2-3 hours are up, drizzle the top of the proofed dough with about 1 tbsp of olive oil. Spread across thoroughly.
11. Then, with clean hands, sink your fingers into the dough, creating dimples. Repeat until dough is completely dimped.
12. Add the cinnamon sugar apples on top of the dimpled dough, making sure the surface is covered. Do not go to close to the edge or else the juice will burn.
13. Bake in the oven for 25-30 min. 
14. Remove & let cool for 10 minutes prior to adding the glaze.

For the Glaze:

1. While the focaccia is cooling, whisk together powdered sugar, milk, and Amoretti Natural Maple Praline Artisan Flavor until smooth.
2. Drizzle the maple glaze over the warm focaccia, spread, and let set before enjoying! This helps get that donut-like effect.
3. Devour.