Description
This Sourdough Caramel Apple Focaccia is a delightful fusion of tangy sourdough, sweet caramel, and fresh apples baked to golden perfection. With a soft, airy texture accented by pockets of melted caramel and tender apple chunks, this recipe transforms classic focaccia into a sweet treat perfect for brunch or dessert. The long fermentation time develops deep flavors while the gentle dimpled finish adds to its rustic charm.
Ingredients
Dough Ingredients
- 300 grams unsweetened applesauce, warm (2 ½ cups)
- 100 grams warm water (scant ½ cup)
- 150 grams active sourdough starter (heaping ⅓ cup)
- 10 grams salt (1 ⅓ teaspoons)
- 500 grams bread flour (3 ⅔ cups)
Mix-ins and Topping
- 150 grams peeled and diced apples (1 ½ cups)
- 170 grams soft caramel squares, chopped (1 cup)
- 114 grams unsalted butter, divided (½ cup)
- ¼ - ½ cup caramel topping (for drizzling)
Instructions
- Mix Wet Ingredients: In a large straight-sided container or bowl, whisk together the warm unsweetened applesauce, warm water, and active sourdough starter until fully combined.
- Add Dry Ingredients: Add the salt and bread flour to the wet mixture. Mix thoroughly until a shaggy dough forms. Cover the bowl and allow the dough to rest in a warm spot at approximately 75°F to facilitate fermentation.
- Prepare Mix-ins: Peel and dice the apples into small chunks. Chop the soft caramel squares finely to evenly distribute them in the dough.
- Stretch and Fold Incorporation: Add the diced apples and chopped caramel to the dough. Using a damp hand, gently perform a stretch and fold: pull one side of the dough up and fold it onto itself, rotating the bowl 90 degrees, and repeating this a total of 4 times. Repeat this stretch and fold process two more times at 30-minute intervals to evenly incorporate the mix-ins.
- Bulk Fermentation: Let the dough rise in a warm place, maintaining around 75°F, until it increases in volume by about 50% and has a jiggly, aerated texture. This process takes approximately 5 hours.
- Grease Pan: Grease a 9×13-inch baking dish generously with 4 tablespoons of melted unsalted butter. Transfer the dough into the pan, flipping it once more to coat both sides with butter. Cover the pan to prepare for second proofing.
- Second Proof: Allow the dough to rise again in a warm spot until puffed and airy, approximately 2 to 3 hours.
- Dimple the Dough and Add Butter: Add the remaining butter to the top of the dough. Using your fingertips, press down into the dough, gently stretching it to fill the pan completely while creating characteristic dimples and indentations on the surface.
- Bake: Preheat oven to 425°F (220°C). Bake the focaccia for 27 to 30 minutes until golden brown. Remove from the pan and transfer to a cooling rack. Drizzle with ¼ to ½ cup of caramel topping as desired. Slice and serve warm or at room temperature.
Notes
- Maintain the dough temperature around 75°F during fermentation for optimal rise and flavor development.
- The stretch and fold technique helps build dough strength without kneading.
- Baking time may vary slightly depending on oven; look for a golden brown crust as a sign of doneness.
- Use unsalted butter to control the salt level in the focaccia.
- Caramel topping adds extra sweetness—adjust the quantity based on your taste preference.
- This focaccia is best enjoyed fresh but can be lightly toasted the next day.
- Prep Time: 45 minutes (including peeling and chopping apples, mixing dough)
- Cook Time: 27-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
