Apple Cider Donut Focaccia
developed & tested by:
This no-knead apple cider donut focaccia is made with fresh apples (no peeling or pre-cooking needed) and a crunchy cinnamon sugar coating.
Equipment
Ingredients
FOCACCIA DOUGH
- 2¼ teaspoons active dry yeast (one packet)
- ¼ cup brown sugar
- 1¾ cups warm apple cider (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4 cups all purpose flour
- 1½ teaspoons salt (use fine sea salt or table salt)
- 2 teaspoons cinnamon
- 4 Tablespoons unsalted butter, melted (for greasing the baking dish)
FILLINGS & TOPPINGS
- ½ pound apples, diced (1 large or 2 medium apples; no need to peel them)
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon cardamom (optional)
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
Instructions
Mix, Stretch-and-Fold, and Rise
- In a large mixing bowl, whisk the yeast, brown sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, sticky dough.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Shape, Fill, and Proof
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and optional cardamom. Set aside.
- In a 9x13-inch baking dish, spread four tablespoons of melted butter on the bottom and up the sides.
- Dump the dough from your mixing bowl onto the center of the baking dish and press it down into all the edges and corners.
- Spread the diced apples over the dough, then sprinkle one-third of the cinnamon sugar (about ⅓ cup) on top.
- From a short end, lift up the dough and fold it in half. Then pick up the dough out of the dish, rotate it 90 degrees, and place it back down in the dish. Gently press it back out to fill all the edges.
- Cover the baking dish with plastic wrap and let it rise at room temperature for 2 hours, or until the dough has really puffed up and jiggles when you gently shake the baking dish.
Dimple, Bake, and Serve
- Preheat the oven to 450°F (230°C).
- Brush two tablespoons of melted butter over the top of the dough. Sprinkle one-third of the cinnamon sugar (about ⅓ cup) on top.
- Generously coat your fingers in a little extra melted butter or olive oil (don't skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.
- Bake for 18-20 minutes, or until the focaccia is puffed up and golden. Immediately sprinkle the remaining cinnamon sugar over the bread, and allow it to cool for at least 20 minutes before slicing.
Notes
- Apples: Stick with apples that hold their shape when baked, like Granny Smith, Honeycrisp, Fuji, Braeburn, or Jonagold, so you get tender bites instead of mush.
- Overnight Rise: I like making this same-day so it’s ready by mid-afternoon for a sweet treat, but it also works overnight in the fridge. Mix the dough, then let it sit at room temperature for 1-2 hours to get fermentation started before moving it to the fridge for 8-12 hours (it should double in size). From there, continue with the rest of the recipe, but let it proof for 3-4 hours instead of 2, since the dough needs extra time to warm back up.
- Sticky Dough: Expect the dough to feel sticky, which is on purpose. The high hydration is what gives you those big, airy pockets in the crumb. When doing stretch and folds, wet your hands with cold water first so the dough doesn't stick to you as much.
- Storing: Store fully cooled leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The topping will soften & moisten slightly over time. Reheat for about 20 seconds in the microwave to soften and warm it.
- Cool First: I know it’s tempting to cut into the bread right away, but it continues cooking after it’s pulled from the oven. If you slice it too soon, you’ll end up with gummy bread.
Nutrition
Serving: 1 slice (of 12)Calories: 336kcalCarbohydrates: 61gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 346mgPotassium: 126mgFiber: 2gSugar: 27gVitamin A: 188IUVitamin C: 1mgCalcium: 29mgIron: 2mg
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