I made this because I wanted something that tastes like cinnamon rolls but feels lighter. The result is a soft sourdough focaccia folded with nutty brown butter, brown sugar and cinnamon, and topped with small cubes of apple that caramelize in the oven. I love it because it gives the warm, caramel cinnamon taste of a cinnamon roll without the dense brioche dough, so it feels lighter and not overly sweet.
Why You’ll Love This Brown Butter Apple Sourdough Focaccia
It’s lighter than brioche based cinnamon rolls.
The brown butter gives a nutty depth that really lifts the apple and cinnamon.
It’s rich and flavorful without being heavy or overly sweet.
- You can bake it the same day or cold ferment it overnight for a deeper flavor and easier schedule.
Ingredients to make Apple Sourdough Focaccia
Flour, water, active sourdough starter, honey
Salt, olive oil
Butter, brown sugar, cinnamon, vanilla
Fresh apples
Butter or oil for the pan
The exact weights and the printable list are in the recipe card at the end.
How to Make Sourdough Apple Focaccia
1. Mix the dough
Add the flour, water, sourdough starter, and honey to the bowl of a stand mixer.
Mix on low speed until everything comes together, then knead on medium speed for about 3-5 minutes, until the dough is smooth.
Cover and rest for 20-30 minutes.
2. Add salt and oil
After the first rest, add the salt and olive oil.
Mix again on the lowest speed until absorbed, then knead for another 5 minutes.
3. Bulk fermentation
Transfer the dough into a clean bowl, cover it, and let it rest for 30 minutes.
Perform 3-4 sets of stretch and folds every 30 minutes (each set about 8-10 folds).
After the last set, let the dough rest for another 30 minutes.
4. Make the brown butter filling
In a small saucepan, melt the butter over medium heat. It will foam, then the milk solids will brown and you’ll smell a warm, nutty aroma. Watch carefully, and as soon as the solids are golden brown, take it off the heat. Don’t let it burn.
Stir in the brown sugar, cinnamon and vanilla. Mix well and let the mixture cool. Reserve half for folding into the dough and keep the rest to mix with the diced apples later. Brown butter brings a deep, caramel like note that pairs beautifully with apple and cinnamon.
5. Shape the focaccia
Line your baking pan with parchment paper (this helps prevent sticking), then brush it with melted butter.
Gently transfer the dough to the pan. With oiled fingers, coax it toward the edges, but don’t force it, let it relax between moves if it pushes back.
Spread half of the brown butter sugar filling across the surface. Then fold the dough like a letter: fold the bottom third up to the center, fold the top third down over that, turn the dough 90 degrees and repeat once so you create layers. Flip so the seam is underneath and the top is smooth. This helps trap layers of filling inside the dough.
Cover the pan and leave to proof at room temperature until noticeably puffy and doubled in size, about 2-3 hours depending on how warm your kitchen is.
If you prefer to bake the next day, after shaping and filling, let the dough rest for 1 hour, then cover and refrigerate overnight. The next day, bring it to room temperature and allow it to double in size before baking (about 2 hours).
6. Add apples
Dice the apples and mix them with the remaining brown butter filling.
Once the dough is fully proofed, spread the apple mixture on top and press your fingers into the dough to create dimples.
7. Bake
Preheat the oven to 220°C (425°F). Put the pan on the lowest rack to help the bottom cook through without the top over browning. (Oven behavior varies, so adjust if yours runs hot).
Bake for 30-35 minutes, checking at 30 minutes. The focaccia is done when the crust is golden.
8. Cool, slice and serve
Let it cool for 10-15 minutes in the pan, then lift it out by the parchment and slice. The interior should be soft with visible pockets and streaks of cinnamon butter, and the apples slightly caramelized. It’s great warm or at room temperature.
How to store and reheat
At room temperature: store in an airtight container for 1 day
In the fridge: keep up to 4 days.
- Freeze for a couple of weeks.
To reheat: warm in the oven for a few minutes.
Tips
If the dough is too sticky to handle at shaping, give it 10-20 minutes to relax, then try again with oiled hands.
If your brown butter is too hot when you spread it, it will make the dough greasy, let it cool until just spreadable.
Ingredients
Method
- In the stand mixer bowl, combine water, starter and honey, flour and mix on low until combined, then knead 3-5 minutes on medium until the dough is smooth and slightly elastic. If mixing by hand, mix until combined and finish by hand for a few minutes.
- Cover and rest 20-30 minutes.
- Add salt and olive oil, mix on low until absorbed, then knead 4-5 minutes more until dough is cohesive. For hand method, fold in the salt and oil and knead in the bowl for 5 minutes.
- Transfer to a bowl, cover and rest 30 minutes.
- Perform 3-4 sets of stretch and folds, roughly every 30 minutes, each set about 8-10 folds. After the last set let rest 30 minutes.
- While the dough rests, brown the butter over medium heat until the milk solids turn golden, then remove from heat. Stir in brown sugar, cinnamon and vanilla, and let cool. Reserve half the mixture for folding into the dough, keep the rest for apples.
- Line your baking pan with parchment paper then brush it with melted butter. Transfer the dough, gently stretch toward the edges. Then fold the dough like a letter: fold the bottom third up to the center, fold the top third down over that, turn the dough 90 degrees and repeat once so you create layers. Flip so the seam is underneath and the top is smooth. Cover the pan and leave to proof at room temperature until noticeably puffy and doubled in size, about 2-3 hours depending on how warm your kitchen is.If you prefer to bake the next day, see the cold ferment note below.
- Dice apples small, mix with reserved filling. Once the dough is puffy, spread the apple mixture on top and dimple the dough with your fingertips.
- Preheat oven to 220°C (425°F), bake on the lowest rack for 30-35 minutes, check at 30. Remove and cool 10-15 minutes before slicing.
- Serve warm or at room temperature.
Notes
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