Apple Butter Apple Fritter Focaccia
This focaccia is the kind of bread that fills your whole kitchen with the scent of fall. Think soft, pillowy bread swirled with apple butter, topped with diced apples, and sprinkled with cinnamon sugar. It’s essentially an apple fritter without the deep-frying, and honestly, that makes it even better.
What I love most is how easy it is. Focaccia doesn’t need to be perfect or fussy, and that rustic look actually makes it more beautiful. I’ll bake a pan on the weekend, cut it into squares, and suddenly I’ll have snacks, desserts, and even sweet breakfast bites prepped for days. And the drizzle of apple butter glaze at the end? That’s what takes it over the top.
This bread also holds memories for me, my mom, and grandma, both of whom loved apple fritters, and this feels like a modern spin that I know they would have devoured. It’s one of those recipes that’s as cozy to bake as it is to eat.
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Recipe Tips
- Don’t rush the rising time. Giving the dough at least an hour to puff up is what creates the soft, pillowy texture.
- Dimpling the dough with your fingers before adding toppings is key — it helps the apple butter and juices settle into little pockets instead of sliding off.
- For extra bakery vibes, brush the focaccia with melted butter right when it comes out of the oven.
- Let it cool at least 10–15 minutes before slicing so it sets properly and doesn’t collapse.
- If you want that apple fritter look, glaze it twice: once while warm so it soaks in, and once when it’s cooled so it sets glossy on top.
Ingredient Swaps:
- No apple butter ? Swap in pumpkin butter, pear butter, or even a spiced applesauce. It won’t have quite the same richness but will still give you that cozy fall flavor.
- Want more sweetness ? Add a few tablespoons of brown sugar to the dough or drizzle caramel sauce over the baked focaccia.
- Gluten free ? Use a 1:1 gluten free flour blend. Make sure to add 1 tsp xanthan gum if your blend doesn’t already include it.
- No fresh apples on hand ? Use dried apples chopped into small pieces, or even raisins or dried cranberries for a different texture.
- Dairy free ? Skip the glaze or make it with almond milk or oat milk instead of regular.
- Boost the flavor ? Add a teaspoon of apple pie spice or extra cinnamon directly into the dough for more fall spice notes.
Kid-Friendly Options: This focaccia is naturally a kid-pleaser since it tastes like sweet bread, but you can make it even more fun by cutting it into sticks instead of squares for little hands, skipping the glaze to keep it less sugary, or adding a sprinkle of mini chocolate chips on top. Kids also love helping with the “dimpling” step before baking.
Storage and Reheating: Keep in an airtight container at room temp for 2 days or refrigerate up to 5. Reheat in oven or toaster oven for best texture. Freeze up to 2 months.
Troubleshooting:
- Dough didn’t rise ? Your yeast may be expired or your water was too hot. Aim for warm but not hot water.
- Bread too dense ? Let the dough rise longer in a warm spot.
- Glaze too runny ? Add more powdered sugar. Too thick? Add more milk, one tsp at a time.
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Give Them a Try
If you’ve got a jar of apple butter hanging out in the fridge, this focaccia is the recipe to use it in. It’s simple, cozy, and honestly just makes life sweeter to have on hand. Bake a pan, cut it into squares, and you’ll see how quickly it disappears.
Apple Butter Apple Fritter Focaccia
Ingredients
- 3 cups all purpose flour
- 2 ¼ tsp instant yeast
- 1 ½ cups warm water
- 1 tsp salt
- 2 Tbsp sugar
- ¼ cup olive oil
- ½ cup apple butter
- 1 large apple diced small
- Topping: ½ tsp cinnamon + 2 Tbsp sugar
Instructions
- Mix flour, yeast, salt, and sugar in a large bowl. Stir in water and olive oil until a sticky dough forms.
- Cover and let rise for 1 hour until doubled.
- Spread dough into a greased 9×13 pan. Use your fingers to dimple the top.
- Swirl apple butter over dough, then scatter diced apples and sprinkle with cinnamon sugar.
- Rest 40 minutes while oven preheats to 400°F.
- Bake 23–28 minutes until golden brown.
- Cool slightly, drizzle with glaze, slice into squares.
