Apples Fritter Sourdough Focaccia is a tasty fall treat that combines apples, cinnamon, and maple syrup. This combination is just perfect with a cup of coffee on a cool chilly fall day.

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I chose to add the shredded apples on top of the focaccia but you also add some to the dough for added moisture. ChocZero Maple Syrup is my favorite sugar-free maple syrup to use in baking. The texture is just perfect for this focaccia and for sourdough sticky buns.

Why Sourdough– Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced with commercial yeast products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains a large part of the culture today.

When you ferment bread dough the glycemic index will be lower. Sourdough bread is easier to digest since the fermenting breaks down the phytic acid in the grain. Using sourdough starter is so versatile. You can even use sourdough starter in any recipe even this Chicago Deep Dish Pizza.

The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 10 years old. From this jar, I have sent our thousands of packs of starter. Do you want a jump start into start your journey into this intriguing world of baking? Buy a mature starter from this link Sourdough Starter.

Through trial and error I have found that King Arthur Bread flour is the best flour for feeding a starter. The flour is very consistent in quality and performance. It is unbleached which will create a wonderful starter. Bleached flour has had too much of the natural bacteria removed and will not keep a starter well fed. My preferred flour for sourdough dough is Montana Wheat Prairie Gold. This flour is made from hard white spring wheat. It is lighter in taste and color which my family prefers.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

This dough is a very soft or slack dough. You will not be able to knead it. I mix it well with my mixer. Then I do a few stretch and folds as it ferments. The best way to work with sticky dough is to wet your hands before handling it.

After the dough has been fermenting 6 hours, grease a 10 x 15 pan with 1 tablespoon olive oil or olive oil spray. Press the dough out in the pan. Allow the dough to rest for 1 hour and press out again. The dough should fill the pan.

Spread the shredded apples over the dough. Dimple the dough with your fingers.

In a saucepan melt 2 tablespoons butter. Add Brown Sugar Sweetener Substitute, 3 tablespoons ChocZero Maple Syrup, cinnamon, and almond milk. Bring to a boil. Simmer one minute.

Spread syrup over the focaccia bread. Bake at 400 degrees F for for 20-22 minutes.

Drizzle the remaining ChocZero Maple Syrup over the focaccia. Cool. Cut into 18 pieces. I love to reheat a piece in the microwave for just 30 seconds. It is delicious with a cup of coffee.

Apple Fritter Sourdough Focaccia, THM E

• 1 1/4 cups active sourdough starter
• 1 1/2 cups water
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 cup oat flour
• 2 1/4 cups White Whole Wheat Flour
• 2 tablespoons Vital Wheat Gluten
• 1 1/2 teaspoons mineral salt
• 1/4 teaspoon yeast, optional, it does help get larger holes in the focaccia
• Topping:
• 2-3 large apples, peeled, and shredded
• 2 tablespoons butter
• 1/3 cup Brown Sugar Sweetener Substitute
• 1/3 cup ChocZero Maple Syrup, divided
• 1/2 teaspoon Ceylon cinnamon
• 1 tablespoon almond milk
• Equipment
• Dough Whisk
• Mixing: In bowl, whisk together starter, water, honey, vanilla extract, flours, yeast if using, and Vital Wheat Gluten . Let set for 20 minutes. Add mineral salt. Whisk well. The dough will be a shaggy mass. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat stretch and folds one more time. Cover dough and allow it to ferment at room temperature. ferment
• Fermenting: Allow the dough to ferment at room temperature for a total of 6 hours from the time you mix it until you shape it to be baked. 
• Shaping: Spray a 10 x 15 pan with olive oil cooking spray. Press the dough to about 1 inch thick. Allow it to rise for one hour or until very soft and puffy. Press indentations on the dough.
• Preparing apple topping: In a saucepan, melt 2 tablespoons butter. Add the Brown Sugar Sweetener Substitute,3 tablespoons ChocZero Maple Syrup, Ceylon cinnamon, vanilla extract, and almond milk. Spread apples over focaccia dough. Dimple the dough with your fingers. Spread the topping sauce over the top of the dough.
• Baking: Bake at 400 degrees F for for 20-22 minutes. Drizzle the remaining ChocZero Maple Syrup over the focaccia. Cool. Cut into 18 pieces.
• Yeast: It can be added to sourdough bread to help with the rise. Be sure to allow the dough to ferment the required time if you are adhering to the THM plan.

This post has affiliated links. If you purchase items through these links, I will get a few pennies but your price doesn’t change. This helps to support my blog and cover the cost of supplies to create new recipes. Thank you for considering using my affiliate links. It is greatly appreciated.

AMAZON

King Arthur Oat Flour

Wheat Montana is the brand of white whole wheat I use. It can be purchased in 5, 10 or 50 pound bags.

Vital Wheat Gluten is a must when you make whole grain breads. It will help in getting a soft properly raised loaf of bread.

Pure Vanilla Extract I love to use a good quality vanilla in my syrups and coffee drinks. If you do not make your own vanilla, this is a great kind.

Ceylon Cinnamon is the true cinnamon and native to Sir Lanka and the southern parts of India. Ceylon cinnamon has a delicate and mildly sweet flavor. It is less common than the cassia variety and more pricey. Cinnamon has been found to have blood sugar lowering effect when used on a regular basis.

If I want a syrup to use ChocZero has the best kind. The Maple Syrup is really delicious and I use it in baking, too.

I use a stoneware bar pan from Pampered Chef to bake the focaccia. I have had my pan for years and it bakes very well.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

THM Stevia is the absolute best. I prefer it over other brands. Through trial and error I have found that it works the best for canning. Mineral Salt is a pink salt that we love to use.

Print

Apple Fritter Sourdough Focaccia

Prep Time 20 minutes

Cook Time 22 minutes

Fermenting time 7 hours

Servings 18

Author Glenda Groff

Ingredients

• 1 1/4 cups active sourdough starter
• 1 1/2 cups water
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 cup oat flour
• 2 1/4 cups White Whole Wheat Flour
• 2 tablespoons Vital Wheat Gluten
• 1 1/2 teaspoons mineral salt
• 1/4 teaspoon yeast optional, it does help get larger holes in the focaccia
• Topping:
• 2-3 large apples peeled, and shredded
• 2 tablespoons butter
• 1/3 cup Brown Sugar Sweetener Substitute
• 1/3 cup ChocZero Maple Syrup divided
• 1/2 teaspoon Ceylon cinnamon
• 1 tablespoon almond milk

Instructions

1. Mixing: In bowl, whisk together starter, water, honey, vanilla extract, flours, yeast if using, and Vital Wheat Gluten . Let set for 20 minutes. Add mineral salt. Whisk well. The dough will be a shaggy mass. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat stretch and folds one more time. Cover dough and allow it to ferment at room temperature. ferment
2. Fermenting: Allow the dough to ferment at room temperature for a total of 6 hours from the time you mix it until you shape it to be baked.
3. Shaping: Spray a 10 x 15 pan with olive oil cooking spray. Press the dough to about 1 inch thick. Allow it to rise for one hour or until very soft and puffy. Press indentations on the dough.
4. Preparing apple topping: In a saucepan, melt 2 tablespoons butter. Add the Brown Sugar Sweetener Substitute,3 tablespoons ChocZero Maple Syrup, Ceylon cinnamon, vanilla extract, and almond milk. Spread apples over focaccia dough. Dimple the dough with your fingers. Spread the topping sauce over the top of the dough.
5. Bake at 400 degrees F for for 20-22 minutes. Drizzle the remaining ChocZero Maple Syrup over the focaccia. Cool. Cut into 18 pieces.