Apple Cobbler Focaccia

This sweet and cozy sourdough apple cobbler focaccia is the ultimate autumn bake. Made with a fully fermented focaccia dough, it’s topped with tender caramelized apples, a buttery oat crumble, and baked until golden brown. The result is a crisp, airy focaccia base with the flavors of classic apple cobbler baked right on top.

Perfect for fall gatherings, holiday tables, or a cozy weekend bake, this focaccia will impress a crowd and quickly become part of your autumn baking rotation. Serve it warm with a drizzle of honey, a scoop of vanilla ice cream, or simply alongside a cup of coffee for the perfect seasonal treat.

❤️ Why You’ll Love Apple Cobbler Focaccia

Two of my favorite comfort foods are bread and cobbler, so bringing them together was a no-brainer. Add in sweet, caramelized apples with that irresistible sticky-crisp topping, and you get a flavor you simply can’t find anywhere else. The best part? The focaccia base is naturally fermented with sourdough starter, making it not only delicious but also easier on the gut.

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously fed. This is wild yeast and will make your dough rise!

Flour – Unbleached all-purpose flour. I like to use Kirkland’s organic unbleached all-purpose flour because it’s great flour for a great price but use what you have on hand as long as it’s unbleached.

Water –Filtered room temperature water.

Honey – Focaccia usually uses olive oil in the dough, but since this is play on a sweeter dough I have added honey instead.

Salt –I use pink Himalayan salt, but use what you have on hand.

Apples – Your favorite apple that is in season! I like honey crisp and pink lady apples best.

Brown Sugar – Both for the apples and oat crumble. The perfect autumn sweetener.

👩‍🍳 How to Make Apple Cobbler Focaccia

Focaccia dough

• In the morning, feed your sourdough starter.
• In the afternoon when your starter is active and bubbly, assemble your dough.
• In a mixing bowl, whisk together your sourdough starter, water and honey until the starter has dissolved and turned into a milky liquid.
• Add your flour and salt and mix until a shaggy dough forms. . Cover and let rest for 45 minutes.
• After resting, perform your first set of stretch and folds by lifting one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth dough forms. Cover and let rest for another 45 minutes.
• Perform 2 – 4 more stretch and folds every 30 minutes to one hour apart. After your last stretch and fold, cover with a damp tea towel or bowl cover and let rest on the counter overnight to bulk ferment. About 12 hours

The next morning

• The next morning, your dough should have doubled in size.
• Drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly into the dish.
• Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy, and while your dough is resting you can make the prep your apples and make your crumble topping.

Prep your apples

• Finely dice your apples and add them to a saucepan with butter, over a low heat.
• Once the butter has melted, add your brown sugar and cinnamon and stir until everything is combined.
• Cook on low until the apples are soft and tender (5 – 7 minutes)

Crumble topping

• In a mixing bowl, combine your softened butter, flour, brown sugar, oats, salt, and cinnamon. Work together with a spatula or your hands until it turns into a crumbly consistency.
• Spoon your apples all over the surface of the dough.
• Use your fingers to dimple the top, while pressing the apples into the dough.
• Preheat your oven to 425 degrees and bake for 15 minutes.
• After baking, remove your dish from the oven and sprinkle the crumble topping over the top of the bread. Place back into the oven and bake for an additional 10 – 15 minutes until the bread is baked and the topping is browned and bubbly.
• Let cool slightly before slicing and serving!

🪄 Tips and Tricks

• Drizzle with a maple glaze: 1 tbs of maple syrup with 3/4 cup powdered sugar.
• Golden finish: Brush topping with cream or milk before baking, then sprinkle with raw sugar for crunch.
• Cut evenly: Slice apples uniformly so they bake at the same rate.
• Don’t peel completely: Leaving some peel adds texture, color, and extra fiber.

🗒 Variations

Focaccia is such a great base dough for a variety of different flavors! Here are a few recipes that I think you’ll love for this season:

• Blackberry Cobbler Focaccia – Acts Of Sourdough
• Smores Focaccia – Acts Of Sourdough
• Honey Butter Focaccia – Acts Of Sourdough
• Pumpkin Pie Focaccia – Acts Of Sourdough
• Maple Bacon Focaccia – Acts Of Sourdough

🗒 Substitutions

• Pears – Softer and sweeter; bake down beautifully with cinnamon.
• All-purpose flour → Bread flour for more chew, or half whole wheat for nuttier flavor.
• No active sourdough starter? Use discard + instant yeast (about 1–2 tsp) and shorten rise time.
• Brown sugar → Coconut sugar, maple sugar, or honey for different depth.
  

🗒 Best served with

• Caramel drizzle – salted caramel or even apple cider caramel is heavenly.
• Mascarpone or cream cheese spread – a tangy contrast to the sweet apples.
• Charcuterie board – slice focaccia into squares alongside cured meats, nuts, and fruit.
• Coffee or cappuccino – the bitters balance the sweetness.
• Chai latte or spiced tea – warms up the apple-cinnamon flavors.
• Hot cider or mulled wine – festive, cozy pairing for fall/winter

👝 How to Store Leftovers

Room temperature: Store tightly covered in an airtight container or wrapped in foil.

Pro tip: Place a piece of parchment between the lid and focaccia to absorb extra moisture from the apples.

Best fresh: Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Next-day upgrade: Reheat leftovers in the oven (not microwave) to crisp the topping back up.

🤔 Common Questions