Why is my focaccia dense instead of light and airy?

If your Caramel Apple Sourdough Focaccia feels heavy or dense, it’s often due to underproofing. The dough needs enough time to rise so air bubbles can form and expand. Make sure your starter is strong and bubbly before mixing. Let the dough rise in a warm spot until it doubles that’s your visual cue it’s ready. Also, handle the dough gently during shaping so you don’t press out the air you worked hard to create.

What if my sourdough starter isn’t very active?

A weak starter can hold back your rise. Feed it twice a day for a couple of days with equal parts flour and warm water. Keep it somewhere cozy (around 75°F). You’ll know it’s ready when it doubles in size within a few hours and smells pleasantly tangy. If you’re in a rush, add a teaspoon of sugar to one feeding it helps boost activity naturally. Always use your starter at its peak for the best lift and flavor in your Caramel Apple Sourdough Focaccia.

When should I add the apple and caramel toppings?

Timing makes all the difference. Bake your focaccia halfway before adding apples and caramel. This ensures the dough sets and rises properly without turning soggy. Then, layer thin apple slices over the surface and drizzle caramel evenly before returning it to the oven. The result? Perfectly golden crust, tender apples, and caramel that melts right into the bread.

Why is my dough so wet and sticky?

Sticky dough can be intimidating, but it’s completely normal for sourdough focaccia. The higher hydration level gives the bread its airy crumb. Instead of adding extra flour, use damp hands and a spatula to manage the dough. Each fold will strengthen it and make it easier to handle. Once baked, that sticky dough turns into a chewy, tender base that makes your Caramel Apple Sourdough Focaccia irresistible.

Can I prepare the dough in advance?

Yes you can refrigerate the dough overnight after the bulk rise. This slow fermentation improves flavor and texture while making baking more flexible. Simply remove it from the fridge an hour before shaping so it can warm up and relax. Cold-proofed dough bakes beautifully, and you’ll love how much more developed your focaccia tastes the next day.

Caramel Apple Sourdough Focaccia | Amazing Fall Bake (No.1 Recipe)

Name: Caramel Apple Sourdough Focaccia Recipe | Light, Airy & Sweetly Crisp
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: • 1 cup active sourdough starter (fed and bubbly); • 2 ½ cups all-purpose flour; • 1 cup lukewarm water; • 2 tbsp olive oil (plus extra for brushing); • 1 tbsp honey; • 1 tsp sea salt; • 2 medium apples (thinly sliced); • ½ cup brown sugar; • 3 tbsp unsalted butter; • ¼ cup heavy cream; • ½ tsp cinnamon; • Olive oil for greasing pan

Caramel Apple Sourdough Focaccia Recipe | Light, Airy & Sweetly Crisp

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This Caramel Apple Sourdough Focaccia combines tangy sourdough flavor with the sweetness of caramelized apples. It’s the perfect cozy bake for fall mornings, brunches, or dessert nights.

Author: Janna
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 1 focaccia (10–12 servings) 1x
Category: Bread, Dessert, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

• 1 cup active sourdough starter (fed and bubbly)

• 2 ½ cups all-purpose flour

• 1 cup lukewarm water

• 2 tbsp olive oil (plus extra for brushing)

• 1 tbsp honey

• 1 tsp sea salt

• 2 medium apples (thinly sliced)

• ½ cup brown sugar

• 3 tbsp unsalted butter

• ¼ cup heavy cream

• ½ tsp cinnamon

• Olive oil for greasing pan

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Instructions

1. In a large bowl, mix sourdough starter, water, honey, and olive oil until combined.

2. Add flour and salt, then stir until no dry spots remain. The dough will be sticky.

3. Cover and rest for 30 minutes, then perform 3 sets of stretch-and-folds every 30 minutes.

4. Let the dough rise at room temperature until doubled (about 4–6 hours).

5. Oil a baking pan, transfer the dough, and gently stretch it to fit the pan.

6. Cover and refrigerate overnight for cold fermentation (optional for deeper flavor).

7. Preheat oven to 425°F (220°C). Remove dough from fridge and let it rest 1 hour.

8. Dimple the surface with wet fingers, then bake for 10–12 minutes.

9. Meanwhile, make caramel by melting butter and sugar in a saucepan until golden; add cream and cinnamon, then whisk smooth.

10. Remove focaccia halfway through baking, layer apple slices on top, drizzle caramel, and return to bake another 15–20 minutes until golden brown.

11. Cool slightly, slice, and serve warm with extra caramel if desired.

Notes

• If your sourdough starter isn’t very active, feed it twice daily for 2 days before baking.

• You can substitute the caramel topping with honey-cinnamon glaze for a lighter version.

• Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month.

• Reheat slices at 325°F for 8 minutes to restore texture.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 12g
Sodium: 170mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg

Find it online: https://diymealprep.com/caramel-apple-sourdough-focaccia/