Go Back
KeepItSimpleAnnaSue

Sourdough Caramel Apple Focaccia with Applesauce

Sourdough caramel apple focaccia with applesauce is one of my favorite fall bakes. It’s cozy, sweet, and the perfect way to highlight fresh apples. You’ll get that delicious apple flavor, gooey caramel pockets, and the goodness at the bottom of the pan that makes you want just one more bite. Make sure you check out the rise times before starting this recipe. You want to give yourself plenty of time for this delicious goodness! 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Proofing Time 6 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 400 grams unsweetened applesauce, smooth (3 ¼ cup)
  • 50 grams warm water (about ¼ cup)
  • 150 grams active sourdough starter (⅓ cup)
  • 10 grams sea salt (1½ tsp.)
  • 500 grams bread flour (3 ⅔ cups)
  • 130 grams diced, peeled, cored Granny Smith Apples (1 cup)
  • 114 grams melted butter (4 tbsp. for coating the dough and the rest for the last proof)
  • 120 grams brown sugar (divided into approximate thirds- about 40 grams each or ¼ cup each) (to be used for each fold)
  • 10-15 soft Kraft caramels (torn into pieces)
  • Pinch of flaky sea salt

Method
 

  1. In a large bowl, mix together the room temperature or warm applesauce, warm water, and active sourdough starter.
    (400 grams unsweetened warm applesauce, 50 grams warm water, 150 grams active sourdough starter)
  2. Stir in the salt and bread flour. Stir until mixed. This is a wet dough.
    (10 grams salt and 500 grams bread flour)
  3. Cover and let the dough rise for 30 minutes.
  4. 1st Stretch & Folds: Add in the diced, cored, and peeled apples and do a set of stretch and folds with wet hands.
    (130 grams of diced, peeled, and cored apples)
  5. 2nd Stretch & Folds: Cover the dough and let it rest for 30 minutes. Complete another set of stretch and folds.
  6. 3rd Stretch & Folds: Cover the dough and let it rest for 30 more minutes. Complete the third set of stretch and folds with wet hands.
  7. Cover and let it sit for 1-2 hours until it has risen about 50%. It'll take a little over an hour in a warm kitchen.
Second Proof
  1. Grease a 9 x 13 inch pan with softened butter. I put it on a paper towel and cover the pan with the softened butter. You can use cooking spray instead.
  2. Take 4 tablespoons of the melted butter and spread it around the pan. Save the rest of the butter for later.
  3. Put the dough into the pan and flip the dough once to coat both sides with the butter.
  4. Sprinkle ¼ cup of brown sugar and 3 torn caramels over the dough. Fold the dough in half. Repeat.
  5. Sprinkle ¼ cup of brown sugar and 3 torn caramels over the dough. Fold the dough in half again.
  6. Cover the pan and let it proof for 1-2 hours until it is puffy and fills a lot of the pan.
Baking Time
  1. Preheat your oven to 425°.
  2. Pour the rest of the butter, ¼ cup brown sugar, and 3-4 torn caramels over the focaccia dough.
  3. Use your fingertips to press down into the dough and stretch it to fill the pan. You are making dimples in the dough.
  4. Bake the focaccia for 23 minutes. Give or take a few minutes depending on how your oven cooks.
  5. Take it out and sprinkle it with flaky sea salt. Enjoy!