Apple Cider Focaccia
Apple Cider Focaccia
Ingredients
For the Focaccia Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup brown sugar
- 1 3/4 cups apple cider, warm (105–115°F)
- 2 tablespoons olive oil
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 4 tablespoons butter, melted, for the pan
For the Apple Filling and Topping
- 1/2 pound apples, diced
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon cardamom, optional
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- 1
In a large bowl, whisk together the active dry yeast, 1/4 cup brown sugar, and warm apple cider. Let the mixture sit for 10 minutes until it becomes foamy. Stir in the olive oil.
⏱️ 10 min
- 2
Add the all-purpose flour, 1 1/2 teaspoons salt, and 2 teaspoons cinnamon to the yeast mixture. Mix until a soft, sticky dough forms. Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min
- 3
Perform 4 rounds of stretch and folds on the dough, allowing it to rest for 30 minutes between each round. After the final round, cover the dough and let it rise for 1 hour, or until it has doubled in size and is bubbly.
⏱️ 150 min
- 4
While the dough is rising, prepare the cinnamon sugar mixture: In a small bowl, combine the granulated sugar, 1/3 cup brown sugar, 2 teaspoons cinnamon, optional cardamom, nutmeg, and 1/4 teaspoon salt. Generously butter a 9x13 inch baking pan with 4 tablespoons of melted butter.
⏱️ 10 min
- 5
Transfer the risen dough to the prepared pan and gently stretch it to reach the edges. Scatter the diced apples evenly over the top of the dough. Sprinkle one-third of the prepared cinnamon sugar mixture over the apples. Fold the dough in half, rotate it, return it to the pan, and gently stretch it back out to fill the pan.
⏱️ 10 min
- 6
Cover the pan and let the dough proof for 2 hours, or until it is very puffy and jiggly.
⏱️ 120 min
- 7
Preheat your oven to 450°F. Brush the proofed dough with 2 tablespoons of melted butter. Sprinkle another one-third of the cinnamon sugar mixture over the dough. Butter your fingers and gently dimple the dough all the way down to create indentations.
⏱️ 5 min•🌡️ 450
- 8
Bake for 18-20 minutes, or until the focaccia is puffed and golden brown. Immediately after removing from the oven, sprinkle the remaining cinnamon sugar mixture over the hot focaccia. Allow it to cool slightly before serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Cider Focaccia
For the Focaccia Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup brown sugar
- 1 3/4 cups apple cider, warm (105–115°F)
- 2 tablespoons olive oil
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 4 tablespoons butter, melted, for the pan
For the Apple Filling and Topping
- 1/2 pound apples, diced
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon cardamom, optional
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Instructions
- 1
In a large bowl, whisk together the active dry yeast, 1/4 cup brown sugar, and warm apple cider. Let the mixture sit for 10 minutes until it becomes foamy. Stir in the olive oil.
⏱️ 10 min - 2
Add the all-purpose flour, 1 1/2 teaspoons salt, and 2 teaspoons cinnamon to the yeast mixture. Mix until a soft, sticky dough forms. Cover the bowl and let the dough rest for 30 minutes.
⏱️ 30 min - 3
Perform 4 rounds of stretch and folds on the dough, allowing it to rest for 30 minutes between each round. After the final round, cover the dough and let it rise for 1 hour, or until it has doubled in size and is bubbly.
⏱️ 150 min - 4
While the dough is rising, prepare the cinnamon sugar mixture: In a small bowl, combine the granulated sugar, 1/3 cup brown sugar, 2 teaspoons cinnamon, optional cardamom, nutmeg, and 1/4 teaspoon salt. Generously butter a 9x13 inch baking pan with 4 tablespoons of melted butter.
⏱️ 10 min - 5
Transfer the risen dough to the prepared pan and gently stretch it to reach the edges. Scatter the diced apples evenly over the top of the dough. Sprinkle one-third of the prepared cinnamon sugar mixture over the apples. Fold the dough in half, rotate it, return it to the pan, and gently stretch it back out to fill the pan.
⏱️ 10 min - 6
Cover the pan and let the dough proof for 2 hours, or until it is very puffy and jiggly.
⏱️ 120 min - 7
Preheat your oven to 450°F. Brush the proofed dough with 2 tablespoons of melted butter. Sprinkle another one-third of the cinnamon sugar mixture over the dough. Butter your fingers and gently dimple the dough all the way down to create indentations.
⏱️ 5 min•🌡️ 450 - 8
Bake for 18-20 minutes, or until the focaccia is puffed and golden brown. Immediately after removing from the oven, sprinkle the remaining cinnamon sugar mixture over the hot focaccia. Allow it to cool slightly before serving.
⏱️ 20 min