Apple Cider Donut Focaccia
PREP TIME: 2.5 hours | BAKE TIME: 20 minutes | YIELD: 8-10 pieces
Scrumptious Moment - Apple Picking!
Fall is my favorite season, and for years, I would also visit Oak Glen Apple Orchards to pick apples, try some sweet and fresh apple cider, walk the grounds, and of course, pick up a dozen mini apple cider donuts. This Apple Cider Donut Focaccia captures that same cozy, nostalgic flavor, but with a grown-up twist of crisp, golden focaccia.
APPLE CIDER DONUT FOCACCIA
You know those cozy fall mornings at the apple orchard when you grab a bag of warm apple cider donuts? They are crisp on the outside, soft on the inside, and coated in cinnamon sugar. This Apple Cider Donut Focaccia captures that same nostalgic flavor in a totally new way. It’s a little rustic, a little elevated, and perfect for when you want something sweet but not too dessert-like.
The base is a soft, golden focaccia infused with honey and olive oil for richness. Inside, you’ll find pockets of buttery apple cider filling made with browned butter, cinnamon, and diced apples that caramelize as they bake. The top gets that signature donut finish cinnamon sugar and a drizzle of vanilla bean glaze that ties it all together.
WHAT IS FOCACCIA?
Focaccia is an Italian-style yeast bread, typically baked using flat sheet pans. It is often flavored with olive oil and topped with various herbs and vegetables. It uses many of the same ingredients as a pizza dough, but the difference is that unlike a pizza dough, the focaccia dough is rolled onto the sheet pan and rises while in the pan. This allows the baker to make the notorious dimples easily in the dough. It is also made with more yeast, which is why it tends to have a fluffier, airy texture. That is why it is crucial that the yeast is activated through the warm water and sugar and has time to proof. This recipe, and so many others, call for a small amount of salt, which must be separated from the yeast when making the dough, as salt can often slow down the activation process if directly mixed. That is why a small amount is used and first mixed in with the flour after the yeast has initially developed a foam, or “activated”.
Ingredients
Focaccia
1 package of active dry yeast (they sell individual packets at the grocery store)
3 1/2 cups of all-purpose flour
2 teaspoons of granulated sea salt
1 1/3 cup of warm water
2 teaspoons of raw honey
1/4 cup olive oil
2 tablespoons of unsalted butter, melted
Apple Cider Filling
1/4 cup of unsalted butter, browned
2 tablespoons of apple cider
1/4 light brown sugar
1 tablespoon of cinnamon
1-2 apples, peeled and finely diced
Cinnamon Sugar Topping and Vanilla Bean Glaze
Cinnamon Sugar Topping - 1/4 cup granulated sugar, 2 tablespoons of brown sugar, 3 tablespoons of melted butter, and 1 tablespoon of cinnamon
Glaze - 1 cup powdered sugar, 2-3 tbsp of heavy cream, 2 teaspoons of vanilla bean paste, sprinkle of pumpkin pie spice.
Instructions
Making the Focaccia
In a large bowl, stir together the warm water and honey until mostly dissolved. Sprinkle the yeast over the top, stir to combine, and let it sit for 10–15 minutes until it starts to bubble or foam — this means the yeast is activated. Add the olive oil but don’t mix it in yet.
In a separate bowl, whisk together the flour and salt. Keep the salt separate from the yeast at first, since salt can slow down yeast activity.
Gradually add the flour mixture to the yeast mixture, a little at a time, stirring until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 5–10 minutes, until smooth. Add a little more flour if the dough feels too wet. Shape the dough into a ball.
Lightly oil a clean bowl, place the dough ball inside, and cover it with a damp towel. Let it rise in a warm spot for about 1 hour, or until it doubles in size. (Tip: A turned-off oven that’s slightly warm, a sunny window, or a heating pad on low all work well.)
While the dough rises, prepare your baking pan and apple filling. Line the bottom of a cake or square pan with parchment paper and brush 2 tablespoons of melted butter along the sides.
Once the dough has risen, place it in the pan and gently stretch it to the edges. Spread the apple filling evenly over the top, then fold the sides of the dough over to cover the filling. Flip the dough so the seam side is down, cover with a damp towel, and let it rise again for 45 minutes (no need for a warm spot this time).
While the dough rests, preheat the oven to 400°F and mix together your cinnamon sugar topping.
Uncover the dough, spread the cinnamon sugar mixture and remainder of the apples on top, and use your fingers to press small dents all over.
Bake for about 20 minutes, until golden brown and slightly crisp on top.
Drizzle with vanilla bean glaze, cut into squares, and enjoy!
Making the Apple Cider Filling
In a pot, melt the butter on medium. Stir every 30 seconds - it will start foamy and slowly the bubbles will get smaller. Reduce to medium-low and continue stirring every minute or so. The butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take it off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
Add the 2 tablespoons of apple cider, brown sugar, cinnamon, and a pinch of salt and mix well until combined. Stir in the apples and set aside to cool and thicken.
Cinnamon Sugar Topping and Vanilla Bean Glaze
Combine the granulated sugar, brown sugar, melted butter, and cinnamon in a bowl and set aside for topping.
Glaze: Whisk together the powdered sugar and milk until the desired consistency is reached, then add the vanilla bean paste and pumpkin pie spice and stir until combined.
Apple Cider Donut Focaccia
You know those warm, sugary mini apple cider donuts from the apple orchard? This Apple Cider Donut Focaccia captures that same cozy, nostalgic flavor, but with a grown-up twist of crisp, golden focaccia.
Ingredients
Instructions
- In a large bowl, stir together the warm water and honey until mostly dissolved. Sprinkle the yeast over the top, stir to combine, and let it sit for 10–15 minutes until it starts to bubble or foam — this means the yeast is activated. Add the olive oil but don’t mix it in yet.
- In a separate bowl, whisk together the flour and salt. Keep the salt separate from the yeast at first, since salt can slow down yeast activity.
- Gradually add the flour mixture to the yeast mixture, a little at a time, stirring until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for 5–10 minutes, until smooth. Add a little more flour if the dough feels too wet. Shape the dough into a ball.
- Lightly oil a clean bowl, place the dough ball inside, and cover it with a damp towel. Let it rise in a warm spot for about 1 hour, or until it doubles in size. (Tip: A turned-off oven that’s slightly warm, a sunny window, or a heating pad on low all work well.)
- While the dough rises, prepare your baking pan and apple filling. Brush 2 tablespoons of melted butter along the sides and base of a square pan.
- Once the dough has risen, place it in the pan and gently stretch it to the edges. Spread the apple filling evenly over the top, then fold the sides of the dough over to cover the filling. Flip the dough so the seam side is down, cover with a damp towel, and let it rise again for 45 minutes (no need for a warm spot this time).
- While the dough rests, preheat the oven to 400°F and mix together your cinnamon sugar topping.
- Uncover the dough, spread the cinnamon sugar mix evenly over the top, and use your fingers to press small dents all over. Sprinkle a little more cinnamon sugar on top.
- Bake for about 20 minutes, until golden brown and slightly crisp on top.
- Drizzle with vanilla bean glaze, cut into squares, and enjoy!
- In a pot, melt the butter on medium. Stir every 30 seconds - it will start foamy and slowly the bubbles will get smaller. Reduce to medium-low and continue stirring every minute or so. The butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take it off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
- Add the 2 tablespoons of apple cider, brown sugar, cinnamon, a pinch of salt, and cornstarch, and mix well until combined. Stir in the apples and set aside to cool and thicken.
- Combine the granulated sugar, brown sugar, melted butter and cinnamon in a bowl and set aside for topping.
- Glaze: Whisk together the powdered sugar and milk until the desired consistency is reached, then add the vanilla bean paste and pumpkin pie spice and stir until combined.