H3art of the Home

Transform your sourdough into caramel apple pie! This viral pull-apart focaccia features soft, fluffy pieces coated in spiced apple pie filling and cinnamon sugar, then drizzled with salted caramel glaze that hardens into the most satisfying crackly shell. Each piece pulls apart like a mini apple pie, perfect for fall brunch or Thanksgiving breakfast! This is the fourth installment in my Idle Hands Pull-Apart Focaccia Series, following my Garlic Parmesan version, Cinnamon Roll version, and Jelly Donut version. The combination of tender sourdough, chunky spiced apples, and that irresistible caramel drizzle makes this the ultimate cozy autumn treat that’s both impressive and surprisingly easy to make.

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Why You’ll Love This Caramel Apple Pie Focaccia

This caramel apple pie pull-apart focaccia is the fourth installment in my viral focaccia series, and it might be the best one yet! After my Garlic Parmesan Pull-Apart Focaccia hit 3M+ views and my Cinnamon Roll version reached 6M+ views, I knew I had to create something even more spectacular for fall.

Imagine this: soft sourdough pieces dipped in homemade spiced apple pie filling, rolled in cinnamon sugar, and glazed with salted caramel that hardens into that perfect crackly shell. Each piece pulls apart easily and reveals chunks of tender apples with that iconic caramel drip. Pure autumn heaven!

What makes this recipe truly special is how it captures everything we love about caramel apple pie in pull-apart bread form. The overnight sourdough fermentation creates incredibly soft, fluffy bread with that slight tang that balances the sweetness perfectly. The apple pie filling coats every ball for maximum flavor, the cinnamon sugar adds texture and warmth, and the caramel glaze? Chef’s kiss! It’s exactly like biting into a slice of warm apple pie with caramel sauce.

Here’s why you’ll be obsessed:

• Seasonally perfect: Caramel apples and cinnamon are peak fall flavors that everyone craves this time of year
• Sourdough made approachable: Uses your active starter but keeps things simple with a hands-off overnight rise
• Stunning presentation: The pull-apart format is inherently shareable and looks incredible on your table
• Make-ahead friendly: Prep the dough and filling a day ahead, then assemble and bake when you’re ready
• Crowd-pleaser: Sweet but not overly so, with that perfect balance of bread and dessert
• Unique coating method: Dipping the balls in apple pie filling before coating creates incredible flavor in every bite
• No frying required: All the flavor of caramel apples without any mess

Ingredients You’ll Need

For the Sourdough Focaccia Dough:

• 500g (4 cups) bread flour – High protein content creates the best texture and structure
• 400g (1¾ cups) water, room temperature – 80% hydration makes this dough soft and airy
• 75g (⅓ cup) active sourdough starter – Fed and bubbly, at peak rise for best results
• 10g (2 teaspoons) salt – Balances the sweetness and enhances flavor
• 15g (1 tablespoon) sugar – Just enough to complement the filling without overpowering
• 10g (2 teaspoons) ground cinnamon – Warm spice throughout the dough
• 2.5g (½ teaspoon) ground nutmeg – Optional but adds depth and classic pie spice flavor

For the Apple Pie Filling:

• 450g (about 3 medium) apples – Peeled and diced into ¼-inch pieces; Granny Smith or Honeycrisp work great
• 75g (⅓ cup packed) brown sugar – Adds that molasses richness
• 8g (1 tablespoon) cornstarch – Reduced amount for a looser consistency perfect for dipping
• 15g (1 tablespoon) fresh lemon juice – Brightens the apple flavor and prevents browning
• 3g (½ teaspoon) vanilla extract – Enhances the overall sweetness
• 5g (1½ teaspoons) ground cinnamon – Classic apple pie spice
• 1g (½ teaspoon) ground nutmeg – Warming spice
• 0.5g (scant ¼ teaspoon) ground ginger – Just a hint of warmth
• 1.5g (¼ teaspoon) salt – Balances sweetness
• 15g (1 tablespoon) unsalted butter – Adds richness

For the Cinnamon Sugar Coating:

• 100g (½ cup) granulated sugar
• 30g (3 tablespoons) cornstarch – Helps absorb moisture and create a crispy coating
• 15g (1 tablespoon) ground cinnamon

For the Caramel Glaze:

• 67g (⅓ cup) granulated sugar
• 20g (1 tablespoon + 1 teaspoon) water
• 30g (2 tablespoons) heavy cream, warmed – Warming prevents seizing
• 15g (1 tablespoon) unsalted butter
• 2.5g (½ teaspoon) vanilla extract
• Pinch of salt – Makes it salted caramel!
• 40g (about 3 tablespoons) powdered sugar – Creates that crackly finish

Equipment Needed

• Large mixing bowl for dough
• Large saucepan for apple filling
• 9×13 inch baking pan
• Two wide, shallow bowls (for filling and coating)
• Whisk
• Microwave-safe bowl for caramel
• Damp towel or plastic wrap for covering dough
• Instant-read thermometer (optional but helpful)

How to Make Caramel Apple Pie Pull-Apart Focaccia

Day 1: Make the Sourdough Dough

Step 1: Mix the dough
In a large bowl, combine water, active sourdough starter, salt, sugar, cinnamon, and nutmeg (if using). Mix until combined. Add the flour and mix until no dry flour remains. The dough will be sticky and shaggy – this is perfect for creating that soft, fluffy texture.

Step 2: Rest
Cover the bowl with a damp towel or plastic wrap and let rest for 1 hour at room temperature. This rest period allows the flour to fully hydrate and begins gluten development.

Step 3: Stretch and fold
Perform one set of stretch and folds to build strength. Wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4-6 times total until you’ve worked around the entire dough ball.

Step 4: Bulk fermentation (room temperature proof)
Cover the bowl and let the dough proof at room temperature for 8-12 hours, or until at least doubled in size. Look for a domed top, visible bubbles throughout, and a puffy, jiggly texture. The exact time will depend on your kitchen temperature and starter strength. Don’t skip this step, proper fermentation is key to that incredible flavor and soft texture!

Day 2: Make Filling, Shape, Rise, and Bake

Step 5: Make the apple pie filling
In a large saucepan over medium heat, combine diced apples, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, ginger, salt, and butter. Cook, with a lid on, stirring occasionally, until the apples soften, about 8-10 minutes. The apples should still have some texture but be tender. Lid on? We want to keep all the water in the pot to make that apple syrup.

In a small bowl, whisk together cornstarch with 2 tablespoons of water until smooth. Pour this into the apple mixture and stir constantly for 1-2 minutes until thickened. Remove from heat and let cool until warm but still pourable. You want it loose enough to coat the dough balls but thick enough to cling. Keep it warm while you work, cold filling won’t coat as well.

Step 6: Prepare your pan
Line with parchment paper and grease a 9×13 inch baking pan with butter or cooking spray.

Step 7: Prepare cinnamon sugar coating
In a shallow bowl or plate, whisk together granulated sugar, cornstarch, and cinnamon. The cornstarch absorbs moisture and creates that crispy coating that caramelizes beautifully in the oven. Set aside for dipping.

Step 8: Shape into balls
Turn the dough out onto a lightly oiled surface. Your dough should be puffy and jiggly after the 8-12 hour room temperature ferment, that’s what you want! Grab a piece of dough (about golf ball sized) and shape it into a ball by cupping your hand and rolling it against the counter, or just gathering the edges and pinching underneath. Don’t overthink it, these don’t need to be perfect!

Step 9: Dip and coat
Working with one ball at a time, dip it into the warm apple pie filling, coating generously on all sides. Immediately roll in the cinnamon sugar mixture to coat completely. The wet filling helps the sugar stick perfectly. Place in the prepared pan. Continue until all balls are coated and arranged in the pan, they should be touching each other. This creates the perfect pull-apart effect as they rise and bake together.

Step 10: Second rise
Cover loosely with plastic wrap or a damp towel and let rise for 1-2 hours at room temperature, or until puffy and the balls have grown together into one cohesive pull-apart bread. They should jiggle slightly when you shake the pan. When you press a finger gently into the dough, it should slowly spring back but leave a small indentation. Don’t skip this proof, under-proofed focaccia will be dense and tight!

Step 11: Add remaining filling
After the second rise, pour or spoon any remaining apple pie filling over the top of the proofed focaccia. Don’t be shy – get it in between the balls too! This creates incredible pockets of apple goodness and helps keep everything moist as it bakes.

Step 12: Bake
Preheat oven to 425°F (190°C). Bake for 25-35 minutes, or until deep golden brown on top. If the top is browning too quickly (check around 25 minutes), tent with foil to prevent burning while the interior finishes cooking. The internal temperature should reach about 200-205°F for perfectly baked bread. You can test this with an instant-read thermometer inserted into the center of the pan.

Step 13: Cool slightly
Let cool in the pan for 10 minutes. You want it warm but not scorching hot for glazing.

Make the Caramel Glaze

Step 14: Make caramel
In a microwave-safe bowl, combine granulated sugar and water. Do not stir. Microwave on high for 1 minute, then switching to checking it every 30 second, watching closely through the microwave window. The mixture will bubble and turn from clear to golden to amber. You want a medium amber color – not too light (won’t have caramel flavor) and not too dark (will be bitter). CAUTION: The sugar mixture is EXTREMELY hot – over 300°F! Be very careful.

Step 15: Add cream and butter
Carefully stir in warmed heavy cream (it will bubble up dramatically!), butter, vanilla, and salt. The mixture will seize up at first but keep stirring, it will smooth out. Let cool for 5 minutes until just warm to the touch.

Step 16: Finish glaze
Whisk in powdered sugar until smooth. The glaze should be pourable but have some body to it. If too thick, add a teaspoon of cream. If too thin, add a bit more powdered sugar. This is what creates that beautiful glossy, crackly finish!

Step 17: Glaze
While the focaccia is still warm (but not hot), drizzle the caramel glaze generously over the top. Use a spoon or pour directly from the bowl, making sure to get it in all the crevices. The glaze will start to harden as it cools, creating that iconic crackly caramel shell.

Step 18: Set
Let the glaze set for just a few minutes before serving. The glaze will harden into that gorgeous glossy, crackly finish that’s signature to this recipe.

Step 19: Serve
Pull apart and enjoy! Each piece is like a mini caramel apple pie with that satisfying caramel drip. Watch everyone’s eyes light up when they pull off that first warm, caramel-drizzled piece!

Expert Tips for Perfect Caramel Apple Pie Focaccia

• Use active, bubbly starter: Your starter should have doubled in size and be at its peak when you use it for best rise and flavor
• Don’t skip the 1-hour rest: This makes mixing easier and helps develop the dough
• Use the right apples: Keepsake, Granny Smith, Honeycrisp, or a mix of tart and sweet varieties work best. Avoid Red Delicious or other mealy apples
• Keep the filling warm while coating, cold filling won’t stick to the dough balls as well
• Work quickly when coating: Dip in filling, immediately roll in sugar, and place in pan before the filling cools
• The cornstarch coating is key: It absorbs moisture from the filling and creates a slight crust that caramelizes beautifully in the oven
• Watch your proof: This is the most critical step. Under-proofed = dense. Over-proofed = flat. Look for puffy, jiggly balls that slowly spring back when pressed
• Tent with foil if needed: If your top is getting too dark before the inside is done, cover loosely with foil
• Make the caramel carefully: Sugar burns happen FAST in the microwave. Watch closely and stop as soon as it hits medium amber
• The glaze hardens beautifully into that classic crackly caramel shell – just like caramel apples!
• Serve warm: This is best enjoyed the day it’s made, while still warm. The texture is incredible when fresh!

Apple Varieties to Try

While any apple can work, certain varieties create the best flavor and texture balance

• Granny Smith – Tart and firm, holds shape well during baking, balances sweetness perfectly (my favorite!)
• Keepsake – Complex sweet-tart flavor with excellent texture, holds up beautifully during baking and adds depth
• Honeycrisp – Sweet and juicy with great texture, adds natural sweetness
• Mixed (Granny Smith + Honeycrisp) – Best of both worlds – combines tart and sweet for ideal balance
• Braeburn – Sweet-tart balance with firm texture that holds up to baking
• Pink Lady – Crisp and slightly tart with excellent baking qualities
• Golden Delicious – Sweet and mild, softens nicely
• Avoid: Red Delicious, McIntosh – Too soft and mealy when cooked, will turn to mush

Variations and Substitutions

No Sourdough Starter? Use Yeast Instead!

Don’t have sourdough starter? You can use instant yeast instead! Here’s what to do:

Replace this:

• 75g active sourdough starter

With this:

• 37g (about ¼ cup) all-purpose flour
• 37g (about 2½ tablespoons) water (room temp or warm 100-110°F)
• 7g (2¼ teaspoons) instant yeast

What changes:

• If you are worried about wet dough? Start with decreasing the water to 360g(1.5 cups) in the recipe. Experienced bakers can stick with the 400g.
• Mix the yeast right in with the flour and water at the beginning (same as you would with starter)
• Bulk fermentation takes only 2-3 hours instead of 8-12 hours for the sourdough version
• Look for the dough to double in size and become puffy and jiggly

Everything else stays exactly the same – same mixing, same stretch and fold, same shaping, coating, second rise, and baking!

Different apple flavors:

• Add ¼ cup chopped pecans or walnuts to the filling for crunch
• Mix in ½ teaspoon maple extract to the filling for maple apple flavor
• Add 2 tablespoons bourbon or rum to the apple filling for adult flair
• Sprinkle chopped toffee bits over the caramel glaze

Glaze alternatives:

• Skip the caramel and use a simple vanilla glaze (powdered sugar + milk + vanilla)
• Add cream cheese drizzle: Mix 4 oz softened cream cheese with 2 tablespoons milk and 2 tablespoons powdered sugar
• Use dulce de leche instead of making caramel from scratch

Smaller batch: Halve the entire recipe and use an 8×8 or 9×9 inch pan for about 12-14 servings.

Storage and Make-Ahead Instructions

This caramel apple pie pull-apart focaccia is best eaten the day of making while fresh and warm. The caramel glaze and apple filling keep everything moist and delicious for several hours.

Storage:

• Room temperature: Cover and store for up to 2 days. Best within the first 24 hours.
• Refrigerator: Store in an airtight container for up to 5 days. Warm individual pieces in the microwave for 15-20 seconds before serving.
• Freezer: Not recommended due to the caramel glaze, but you can freeze the baked focaccia before glazing for up to 2 months. Thaw, warm, then glaze fresh.

Make-Ahead:

• The dough can ferment at room temperature for up to 16 hours before shaping (just watch that it doesn’t over-proof).
• The apple pie filling can be made up to 2 days ahead and stored in the refrigerator. Warm before using.
• You can shape and coat the balls, place them in the pan, cover tightly, and refrigerate overnight. Pull from the fridge, let come to room temperature and complete the final proof (this will take 2-3 hours), then bake.

Frequently Asked Questions

Can I use store-bought apple pie filling?
You could, but homemade is so much better and lets you control the sugar and consistency. If using store-bought, you may need to thin it with a bit of water or apple cider for easier coating. The homemade version only takes 10 minutes!

Why is my glaze not hardening?
Make sure you’re using powdered sugar (not granulated) and don’t add too much cream. Start with 30g of cream and add more only if needed. The glaze should be thick – it hardens as it cools on the warm bread. The powdered sugar is essential for creating that crackly shell.

Can I skip the caramel and just use a simple glaze?
Absolutely! Mix powdered sugar with milk and vanilla for a simple vanilla glaze if you want to skip the caramel step. But the caramel really makes this special and captures that caramel apple flavor!

What if my apple filling is too thick/thin?
Too thick: Whisk in water or apple cider 1 tablespoon at a time while warm until you reach a coating consistency. Too thin: Mix ½ teaspoon cornstarch with 1 tablespoon water, add to filling, and cook 1 minute more until thickened.

Can I assemble this the night before?
Yes! Coat the balls, arrange in the pan, cover tightly, and refrigerate overnight. The next day, let them come to room temperature and complete their final proof (2-3 hours), then bake. OPTION 1: Night Before Evening: mix dough → proof overnight at room temp → morning: shape balls, dip & arrange → proof 1-2 hours → bake & ice
OPTION 2: Day Before Morning: mix dough → proof all day → evening: shape balls, dip & arrange → cover well & refrigerate overnight → next morning: bring to room temp 1-2 hours → bake & ice
Both ways = same delicious result! Pick what works for YOUR schedule 

Follow the timing AND signs of complete proofing in the recipe

How do I know when it’s done baking?
The top should be deep golden brown and the internal temperature should read 200-205°F. The focaccia should sound hollow when tapped.

Can I freeze these?
Not recommended with the caramel glaze and apple filling. They’re best enjoyed fresh! However, you can freeze the dough balls after coating (before the second rise) and thaw/rise/bake when ready.

My sourdough starter isn’t very active – will this still work?
For best results, use a fed, bubbly, active starter. If your starter is sluggish, the rise times will be longer. Plan for up to 14-16 hours for bulk fermentation if needed. Make sure your starter has doubled and is at peak before using.

Can I make this without a microwave for the caramel?
Yes! Make the caramel on the stovetop instead. Combine sugar and water in a light-colored saucepan over medium heat. Don’t stir – just swirl the pan occasionally. Cook until medium amber, then carefully add warm cream, butter, vanilla, and salt.

Why This Recipe Works

This caramel apple pie pull-apart focaccia is the perfect marriage of artisan sourdough bread baking and classic American apple pie. Here’s what makes it so special:

The overnight room temperature rise develops incredible flavor complexity and creates that signature sourdough digest ability. It also develops the gluten structure for soft, fluffy bread that pulls apart beautifully without being dense or heavy.

Dipping the balls in apple filling before coating is a game-changer, it infuses every bite with apple pie flavor instead of just having it on top. The filling bakes right into the bread, creating better flavor distribution throughout. This is what sets this recipe apart from other pull-apart breads.

The cinnamon sugar coating with cornstarch creates texture and helps manage moisture from the wet filling. The cornstarch absorbs liquid and creates a slight crust that caramelizes in the oven, giving you that satisfying crunch on the outside while staying soft inside.

The hardening caramel glaze with powdered sugar is what really makes this feel like authentic caramel apples. Using the right ratio creates a glaze that sets into a glossy, crackly shell as it cools – just like the caramel on candied apples! The powdered sugar is the secret to getting that perfect texture.

Whether you’re serving this for Thanksgiving breakfast, fall brunch, or dessert, it’s guaranteed to disappear fast. Each pull-apart piece is like eating a warm slice of caramel apple pie – but better, because you made it yourself!

The Idle Hands Pull-Apart Focaccia Series

This caramel apple pie version is the fourth recipe in my viral pull-apart focaccia series. If you loved this one, you have to try the others:

1. Garlic Parmesan Pull-Apart Focaccia – 3M+ views! Savory, buttery, garlicky perfection
2. Cinnamon Roll Pull-Apart Focaccia – 6M+ views! All the flavor of cinnamon rolls in focaccia form
3. Jelly Donut Pull-Apart Focaccia – 100K+ views and climbing! Glazed jelly donut magic
4. Caramel Apple Pie Pull-Apart Focaccia – You are here! The perfect fall addition

Each recipe takes the same basic sourdough focaccia technique and transforms it into something completely different and delicious. The pull-apart format makes them perfect for sharing, brunches, parties, or just treating yourself to something special.

More Fall Sourdough Recipes You’ll Love

Looking for more fall baking inspiration? Check out these seasonal favorites:

• Pumpkin Spice Sourdough Croissants– Classic fall flavor in artisan form
• Apple Pie Sourdough Brioche Swirl – Another apple pie creation with gorgeous swirls
• Herb Swirl Sourdough Dinner Rolls – Perfect for Thanksgiving dinner
• Sourdough Croissants – My 60-page guide after 30+ trials

Final Thoughts

If you’ve been following along with my viral focaccia series, you know I love taking classic sourdough techniques and giving them a creative twist. This caramel apple pie version might be my favorite yet, it’s indulgent, seasonal, and absolutely delicious. The combination of soft sourdough, spiced apple filling, cinnamon sugar coating, and that iconic hardening caramel glaze creates something truly special.

Put those idle hands to good use and give this recipe a try! I promise it’ll be worth the wait. And when you make it, tag me @h3artofthehome in your photos – I love seeing your beautiful creations!

Happy baking!

Per serving (based on 15 servings):

• Calories: 295
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 12mg
• Sodium: 320mg
• Total Carbohydrates: 58g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 6g

Note: Nutrition information is approximate and will vary based on exact ingredients and portion sizes.

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