Bread Machine Apple Pie Focaccia
Bread Machine Apple Pie Focaccia
Apple Pie + homemade bread = the most delicious Apple Pie Focaccia! If you’re looking for a delicious bread for brunch, breakfast or really any time of day, this focaccia recipe is SO GOOD! And easy too, let your bread machine do all the work of mixing and kneading, then you shape the dough into this delicious bread. I hope you try this recipe and love it.
About this bread:
The dough for this Apple Pie Focaccia is made in a bread machine, then the dough is shaped into focaccia that will be baked in the oven. But first, delicious apple pie filling is pressed into the bread before baking…so so good! This bread is moist, buttery, cinnamon-y and sweet with homemade apple filling in every bite. And don’t forget the final delicious step…the vanilla sugar glaze. In the end you have the MOST delicious apple bread that tastes almost like an apple fritter. Yes. Please.
Apple Pie Focaccia Recipe Tips
- FLOUR: Use all-purpose flour or bread flour.
- YEAST: Use fresh instant yeast, also called Bread Machine Yeast and Rapid Rise Yeast.
- APPLE VARIETY: Use any of your favourite apples. Our favourite for this bread are McIntosh apples, but Granny Smith are great too, as are gala apples, pink lady apples, and honey crisp.
- CUTTING THE BREAD: I like to use a pizza cutter to cut the bread into squares.
- STORAGE: Keep the baked focaccia in an airtight container on your counter, it’s fine at room temperature. Just make sure to seal tightly or the bread will dry out.
- FREEZING: This bread freezes well. Store in an airtight container or freezer bag in your freezer for up to 2 months.
- WHAT TO DO AFTER FREEZING: Bring the baked bread up to room temperature and serve. OR if you’d like to serve it warm, which is THE BEST, wrap the focaccia in foil and put it in a 350 degree F oven for about 10-15 minutes to warm it up, then remove foil and add more vanilla sugar glaze if you like.
Putting it together:
Here are a couple of pictures to show you what the dough will look like before baking. I’ve listed all of the steps in the recipe card below, but it’s nice to see how it looks as you go along.
Create a rough 9×13 shape, it doesn’t need to fill the sheet. I find that the more stretched out the dough is, the less poofy the bread. Make sure to create deep dimples.
Then press the apple pie filling into the bread, making sure to get the filling into the dimples, then proof. Once proofed, add the butter sugar topping and bake. Once baked, drizzle generously with the vanilla sugar glaze.
Add more glaze!
This recipe makes a good amount of glaze, but honestly, the more glaze the better. When I make this bread I double the glaze.
Bread Machine Apple Pie Focaccia
Ingredients
Apple Pie Focaccia
- 1 1/2 cups water (at room temperature)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 1/2 cups all purpose flour
- 2 1/4 tsp bread machine yeast
- 1 tsp ground cinnamon
Apple Pie Filling
- 2 tbsp butter
- 2 cups chopped apple (peeled and chopped into small pieces)
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Butter Sugar Topping
- 3 tbsp melted butter
- 1/4 tsp ground cinnamon
- 2 tsp granulated sugar
Vanilla Sugar Glaze
- 3/4 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Measure all of the above focaccia dough ingredients into your bread machine. NOTE: Just the bread ingredients, NOT the apple pie filling, butter sugar topping or glaze, those are added later.1 1/2 cups water, 2 tbsp extra virgin olive oil, 1 tsp salt, 1 tbsp granulated sugar, 3 1/2 cups all purpose flour, 2 1/4 tsp bread machine yeast, 1 tsp ground cinnamon
- Choose the ‘Dough Cycle’.
- While the dough is being made, make the apple pie filling.
- In a small saucepan add 2 tbsp butter and melt. Add the chopped apple, brown sugar, cinnamon and vanilla. Cook over low heat until the apples are softened and there is no liquid. This takes about 15 minutes. Set aside to cool.2 tbsp butter, 2 cups chopped apple, 1/2 cup brown sugar, 2 tsp ground cinnamon, 1/2 tsp vanilla extract
- Once the dough cycle is complete, remove the dough to a lightly floured surface and cover with a clean damp tea towel. Let rise for 15 minutes.
- Prepare a 9×13 baking sheet by drizzling about 4 tbsp of melted butter or olive oil over the pan. Use a pastry brush to spread it out.
- After the dough has sat for 15 more minutes, stretch it out on the prepared baking sheet to measure about a 9 x 13 inch rectangle. It doesn't need to fill the sheet though. I find that the more stretched out the dough is, the less poofy the bread.
- Now dimple the dough. Grease your fingertips with some melted butter and poke your fingers deep into the dough, spacing the dimples out about 1 inch between each other. See images above.
- Once you've done that, add the cooled apple pie filing into the dimples, pressing it down into the dough and into the dimples.
- Cover the dough with a damp tea towel and let proof in a warm space for about 30 minutes.
- Preheat your oven to 400 degrees F.
- In a small bowl mix together the ingredients for the butter sugar topping: 3 tbsp melted butter, 1/4 tsp ground cinnamon, 2 tsp granulated sugar
- After the 30 minute proofing time the dough will have puffed up quite a bit, so once again you'll need to poke into the existing dimples. Drizzle the 'Butter Sugar Topping' mixture over the top of the dough, then poke down into the existing dimples with it.
- Bake for 20 minutes, until the bottom of the focaccia is golden brown.
- Let the bread cool on the pan for about 10 minutes before cutting into it.
- While the bread is cooling make the vanilla sugar glaze.3/4 cup powdered sugar, 2 tbsp milk or cream, 1 tsp vanilla extract
- Drizzle the bread with the glaze then cut and enjoy!
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Have a delicious day!
