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Bread Machine Apple Pie Focaccia

Use a bread machine to make the dough for this Apple Pie Focaccia! This bread is soft, buttery, cinnamon-y and sweet with delicious apple pie filling in every bite.
Course Bread
Keyword apple pie focaccia, bread machine focaccia, focaccia
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 1 loaf
Author Jo-Anna Rooney

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 9x13 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!