Salted Caramel Apple Pie Sourdough Focaccia Bread
It is officially Fall y’all and what better way to kick it off than with a dreamy Salted Caramel Apple Pie Sourdough Focaccia Bread. This sourdough bread is everything you dream of and more, especially at this time of year!
If you are a lover of apple pie, caramel apples or sourdough, then this bread is a must! It is soft, chewy, sweet, salty, and decadent yet light from the homemade sourdough focaccia. The PERFECT Fall treat!
While this Salted Caramel Apple Pie Sourdough Focaccia may seem complex, it is actually extremely simple to make! The recipe starts with my basic sourdough focaccia dough. It is then topped with a buttery, cinnamon sugar filling and fresh apples. You bake it until fluffy and golden, then finish it off with creamy caramel and flaky sea salt. If you aren’t drooling by now, I think you are broken ;).
Sourdough Focaccia is great because it requires less equipment than regular sourdough loaves. It also makes some of the most delicious desserts (in my opinion) because they are a sweet treat that feels decadent but isn’t as heavy as tradition desserts. You can make a double batch of this focaccia and freeze it, or even make mini versions to share as gifts!
Tips for Making Salted Caramel Apple Pie Sourdough Focaccia
- Use a nice and active starter. You can make focaccia bread with sourdough discard but I always think you get the best end result using a fed and active starter. It gives you more flavour, and a lighter, fluffier bread.
- Allow the dough to bulk ferment for at least 6 hours. With focaccia bread, they are a lot more forgiving if you do overproof the dough. I always say it is better to over proof it then under proof it. You will know the dough has risen enough when it has more than doubled in size, is no longer glossy and super sticky on top, and it light and jiggly.
- For the most even baking, bake your focaccia bread on a rimmed baking sheet opposed to a casserole dish. Because of all the moisture in the apples and the buttery brown sugar topping, you don’t want the bread to be too thick or you risk having part of the bread that are under cooked.
Salted Caramel Apple Pie Sourdough Focaccia Ingredients
Flour– Use unbleached all purpose flour or bread flour. Whichever flour you typically use to make sourdough bread.
Sourdough Starter– As mentioned above, you want to use a nice and active, fed sourdough start for this bread.
Butter– You technically can use oil or butter for this focaccia bread, but I recommend butter for the extra flavour to enhance the apples and caramel.
Salt– Almost any kind of salt works. I use pink Himalayan salt in all my bread recipes.
Brown Sugar– Light or dark brown sugar work. Whichever you prefer.
Spices– There is cinnamon and nutmeg in the buttery brown sugar topping to give you that quintessential apple pie flavour.
Apple– Fresh sliced apple of almost any variety you like will work. Be sure to cut them fairly thin so they cook nicely.
Caramel– You can use homemade or store bought. I use Bonne Mamans Dulce De Leche because it’s convenient and delicious.
The Steps
- Start by mixing together the water, and sourdough starter in a large bowl. Then add in 16g melted butter, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
- Cover the bowl with a tea towel and let rest for 30 minutes.
- Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.
- Let the dough rise covered on the counter for approx 6 hours or until doubled in size. If your house is cooler than 20 degrees Celsius, you are fine to leave it on the counter for 8-9 hours or overnight which is what I like to do.
- Once bulk fermented, cover the bowl with plastic wrap and place in the fridge overnight or anywhere from 8-24 hours.
6. Remove the dough from the fridge and flip the dough out onto the counter. Place the dough on a rimed baking sheet lined with parchment and the remaining 32g of melted butter. I like to use a standard cookie sheet that is rimmed. It will bake more thoroughly if the dough isn’t really thick.
7. Cover the pan of dough and let rest for 2 more hours.
8. Preheat your oven to 425F when you are ready to bake.
9. Next, stir together the 75g melted butter, brown sugar, cinnamon and nutmeg in a small bowl.
10. Pour most of the butter and sugar mixture over the focaccia bread, then begin to dimple the dough with your fingers.
11. Place the apple pieces all over the top of the bread, then pour the remaining butter and sugar mixture over the apple.
12. Bake the focaccia bread for 25-30 minutes or until cooked through and lightly browned on top.
13. Allow to cool for 5-10 minutes, then drizzle with caramel sauce and finish with a sprinkle of flaky sea salt.
14. Slice and enjoy warm!
If you give this recipe a try, leave a comment or review below!
Looking for more delicious Fall sourdough treats to try?
https://cmbarndominium.com/how-to-make-soft-fluffy-pumpkin-pie-sourdough-pancakes/
https://cmbarndominium.com/fall-pumpkin-sourdough-coffee-cake/
https://cmbarndominium.com/cinnamon-raisin-sourdough-english-muffins/
Soft and chewy, sourdough focaccia bread, topped with a spiced, buttery brown sugar filling, apples, creamy caramel and flaky salt. The ultimate Fall sourdough treat. 1. Start by mixing together the water, and sourdough starter in a large bowl. Then add in 16g melted butter, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough. 2. Cover the bowl with a tea towel and let rest for 30 minutes. 3. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times. 4. Let the dough rise covered on the counter for approx 6 hours or until doubled in size. If your house is cooler than 20 degrees Celsius, you are fine to leave it on the counter for 8-9 hours or overnight which is what I like to do. 5. Once bulk fermented, cover the bowl with plastic wrap and place in the fridge overnight or anywhere from 8-24 hours. 6. Remove the dough from the fridge and flip the dough out onto the counter. Place the dough on a rimed baking sheet lined with parchment and the remaining 32g of melted butter. I like to use a standard cookie sheet that is rimmed. It will bake more thoroughly if the dough isn't really thick. 7. Cover the pan of dough and let rest for 2 more hours. 8. Preheat your oven to 425F when you are ready to bake. 9. Next, stir together the 75g melted butter, brown sugar, cinnamon and nutmeg in a small bowl. 10. Pour most of the butter and sugar mixture over the focaccia bread, then begin to dimple the dough with your fingers. 11. Place the apple pieces all over the top of the bread, then pour the remaining butter and sugar mixture over the apple. 12. Bake the focaccia bread for 25-30 minutes or until cooked through and lightly browned on top. 13. Allow to cool for 5-10 minutes then then drizzle with caramel sauce and finish with a sprinkle of flaky sea salt. 14. Slice and enjoy warm! * You can use butter, olive oil or avocado oil in this focaccia bread. I think butter adds the best flavor, but you wont taste the oil if you use it. * This dough can sit in the fridge for up to 3 days before you bake it. The longer it sits before baking, the more sour flavor it will have. *Homemade or storebought caramel works for this focaccia bread. Bonne Mamans is my favorite store bought brand! 
Salted Caramel Apple Pie Sourdough Focaccia Bread
Ingredients
For Toppings
Instructions
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