Caramel Apple Pie Pull-Apart Sourdough Focaccia
This pull-apart focaccia features soft, fluffy sourdough pieces coated in spiced apple pie filling and cinnamon sugar, then drizzled with salted caramel glaze that hardens into the most satisfying crackly shell. Perfect for fall brunch or Thanksgiving breakfast!
Calories: 185kcal
Ingredients
Sourdough Focaccia Dough
- 500 g bread flour
- 400 g water room temperature
- 75 g active sourdough starter fed and bubbly
- 10 g salt
- 15 g sugar
- 5 g ground cinnamon 1 teaspoon
- 1.25 g ground nutmeg optional, 1/4 teaspoon
Apple Pie Filling
- 450 g apples peeled and diced into 1/4-inch pieces (about 3 medium apples)
- 75 g brown sugar packed
- 8 g cornstarch
- 15 g fresh lemon juice
- 3 g vanilla extract
- 5 g ground cinnamon
- 1 g ground nutmeg
- 0.5 g ground ginger
- 1.5 g salt
- 15 g unsalted butter
Cinnamon Sugar Coating
- 100 g granulated sugar
- 30 g cornstarch
- 8 g ground cinnamon 1 Tablespoon
- Caramel Glaze
- 67 g granulated sugar
- 20 g water
- 30 g heavy cream warmed
- 15 g unsalted butter
- 2.5 g vanilla extract
- Pinch of salt
- 40 g powdered sugar
Instructions
Day 1: Make the Sourdough Dough
- 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.
- Rest
- Cover the bowl with a damp towel or plastic wrap and let rest for 1 hour at room temperature.
- 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.
- Bulk fermentation
- 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.
Day 2: Make Filling, Shape, Rise, and Bake
- 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. 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. Keep it warm while you work.
- Prepare your pan
- Grease a 9x13 inch baking pan generously with butter or cooking spray.
- Prepare cinnamon sugar coating
- In a shallow bowl or plate, whisk together granulated sugar, cornstarch, and cinnamon. Set aside for dipping.
- Ball, Dip and Coat
- Dump dough out onto a greased surface. Pinch a golf ball size chunk of dough off. Working with one ball at a time, dip it into the warm apple pie filling, coating generously on all sides grabbing apple chunks with. Immediately roll in the cinnamon sugar mixture to coat completely. Place in the prepared pan. Continue until all balls are coated and arranged in the pan, touching each other.
- 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. They should jiggle slightly when you shake the pan.
- Add remaining filling
- After the second rise, pour or spoon any remaining apple pie filling over the top of the proofed focaccia.
- Bake
- Preheat oven to 425°F (220°C). Bake for 35-40 minutes, or until deep golden brown on top. If the top is browning too quickly (check around 25 minutes), tent with foil. The internal temperature should reach about 200-205°F. Cool in the pan for 10 minutes.
- Make the Caramel Glaze
- Make caramel
- In a microwave-safe bowl, combine granulated sugar and water. DO NOT STIR. Microwave on high for 1 minute, then check. Continue microwaving in 30-second intervals, watching closely (total time will be 2.5-3 minutes). The mixture will turn from clear to golden to amber. You want a medium amber color. CAUTION: The sugar mixture is EXTREMELY hot!
- 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. Let cool for 5-10 minutes until just warm to the touch.
- Finish glaze
- Whisk in powdered sugar until smooth. The glaze should be pourable but have some body to it.
- Glaze
- Drizzle the caramel glaze generously over the warm focaccia. Make sure every piece gets covered.
- Set
- Let the glaze set for a few minutes before serving.
- Serve
- Pull apart and enjoy! Each piece is like a mini caramel apple pie.
Notes
Use Granny Smith, Honeycrisp, Keepsake, or a mix for best apple flavor
Keep apple filling warm while coating for best results
Watch caramel closely - it goes from perfect to burnt quickly!
Best served fresh and warm the day of making
No sourdough starter? Replace the 75g starter with 37g flour + 37g water + 7g instant yeast. Use room temperature water (or warm water 100-110°F for slightly faster rise).
Your bulk fermentation will be 2-3 hours at room temperature instead of 8-12 hours.
See the blog post for additional tips and information.
Can I use the refrigerator?
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
Both ways = same delicious result! Pick what works for YOUR schedule
Follow the timing AND signs of complete proofing in the recipe
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
- 37g (about ¼ cup) all-purpose flour
- 37g (about 2½ tablespoons) water (room temp or warm 100-110°F)
- 7g (2¼ teaspoons) instant yeast
- 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
- Look for the dough to double in size and become puffy and jiggly
