This apple fritter focaccia is a naturally vegan focaccia baked with brown sugar apples and coated in a vanilla glaze. It is an easy and flavorful bread with a soft and airy texture and a sweet cinnamon flavor. The only vegan replacement is a small amount of oat milk in the glaze, so your guests won’t even know it’s vegan! If you’re looking for vegan apple recipes, vegan fall desserts, or vegan apple desserts, this is a great recipe to try!
And, if you’re looking for more vegan apple recipes, try this apple scone or these apple crumb bars.
Take your dinners to the next level with our incredible Meal Planner! Just $3.25 for a limited time. Get it here!
What You’ll Need For This Apple Fritter Focaccia
Tools You’ll Need
Click to shop.
How To Make This Apple Fritter Focaccia
Place the flour in a large bowl. Make a well in the center and add warm water. The water should be lukewarm – under 115°F/46 C. Warmer water will kill off the yeast.
Sprinkle the yeast over the water. Stir, slowly incorporating the flour into the water until a shaggy mass forms.
Stir in 2 tbsp/30ml olive oil and salt. Mix in until a sticky dough forms.
Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands for about 5-7 minutes.
Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).
While the dough is rising, prep the apples.
Peel and chop apples into 1/2”/1cm pieces.
In a saucepan over medium heat, combine apples with brown sugar, cinnamon, and lemon juice.
Cook for 5-7 minutes, stirring frequently until the apples are just softened
Set aside to cool slightly.
Join the List
Subscribe
Once the dough has doubled in size, add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm pan (optional for easy clean up. If you line it with parchment the edges will be slightly softer). Spread out evenly and place the dough in. Stretch out with your fingers to the corners.
Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven to 425°F/215 C.
Using oiled fingers, push dimples into the dough.
Spread the apple mixture on the dough, encouraging it into the divots with your fingers.
Bake for 20-22 minutes until golden brown and very firm. Allow to cool in the pan for 10 minutes.
Combine the powdered sugar, vanilla, and oat milk until a smooth pourable icing forms.
Pour the icing over the focaccia and allow to cool for at least another 15 minutes before cutting and serving. Cooling before serving will keep the interior of the focaccia moist. Cutting while hot allows the steam and moisture to escape.
It is best the same day but can be stored in an airtight container in the fridge for up to 3 days. It’s also best served slightly warm.
Important Recipe Notes
Rising time will vary depending on ambient temperature and humidity. High temperatures lead to faster rising, but can also result in over-proofing (too much air which will result in less spring in the oven). Low temperatures are good for slow rises but can take up to 4 or more hours (or overnight in the fridge, bring to room temperature before moving on to next steps). However, slow rising creates more flavor in the dough.
Olive oil gives a particular flavour to focaccia. For a sweeter, more dessert-like dough, replace the olive oil with any neutral oil like canola or vegetable and add 2 tbsp/25g brown sugar to the dough.
Vegan Dessert Recipes
Vegan Chocolate Bundt Cake– This vegan chocolate bundt cake is an intensely rich bundt cake covered in hard-set chocolate icing. Using three forms of chocolate—cocoa powder, melted dark chocolate, and chocolate chips, this bundt cake is loaded with chocolate and will be enjoyed by any chocolate lover.
Vegan Pineapple Upside Down Cake– This pineapple upside down cake is an extra tropical take on a vegan pineapple upside-down cake with a ginger and coconut cake base, all sweetened with maple syrup and apple sauce. The soft, springy cake is inverted to have a topping of pineapple and maple caramel that can be made with frozen or canned pineapple.
Apple Fritter Focaccia
As an Amazon Associate and Walmart Partner, I earn from qualifying purchases.
Ingredients
- 3 ¾ cups/450g all-purpose flour
- 1 1/3 cup/314ml warm water*
- 2 ¼ tsp/7g instant yeast
- 4 tbsp/60ml olive oil divided
- 1 tsp/6g coarse salt
- 2 tsp/4g ground cinnamon
- 4-5 medium/1lb/450g apple peeled and diced
- ½ cup/100g light brown sugar
- 1 tbsp/15ml lemon juice
- 1 cup/120g powdered sugar
- 1 ½ -2 tbsp/22-30ml oat milk
- ½ tsp/3ml vanilla extract
Method
- Place the flour in a large bowl. Make a well in the center and add warm water. Sprinkle the yeast over the water. Stir, slowly incorporating the flour into the water until a shaggy mass forms.
- Stir in 2 tbsp/30ml olive oil and salt. Mix in until a sticky dough forms.
- Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands, 5-7 minutes.
- Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).
- While the dough is rising, prep the apples.
- Peel and chop apples into 1/2”/1cm pieces.
- In a saucepan over medium heat, combine apples with brown sugar, cinnamon, and lemon juice.
- Cook for 5-7 minutes, stirring frequently until the apples are just softened
- Set aside to cool slightly.
- Once the dough has doubled in size.
- Add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm pan (optional for easy clean up: line with parchment, edges will be slightly softer). Spread out evenly and place the dough in. Stretch out with your fingers to the corners.
- Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven to 425°F/215 C.
- Using oiled fingers, push dimples into the dough. Spread the apple mixture on the dough, encouraging it into the divots with your fingers.
- Bake for 20-22 minutes until golden brown and very firm. Allow to cool in the pan for 10 minutes.
- Combine the powdered sugar, vanilla, and oat milk until a smooth pourable icing forms.
- Pour icing over focaccia and allow to cool for at least another 15 minutes before cutting and serving. Cooling before serving will keep the interior of the focaccia moist. Cutting while hot allows the steam and moisture to escape.
- Best the same day but can be stored in an airtight container in the fridge for up to 3 days. Best served slightly warm.
