Golden, airy dough meets cinnamon apples and a delicate white glaze. This vegan apple cinnamon focaccia will be one of the cosiest baked goods you’ll ever eat.
Somewhere high above the clouds (but not too high, because he enjoys the smell of bakeries), lives Focaccino, the minor god of focaccia. A puffy, golden-brown deity with dimples filled with olive oil and a faint scent of rosemary, he drifts lazily through the heavens, doing… well, not much. He’s not very important in the divine hierarchy after all.
No one really prays to Focaccino. He’s not in charge of anything important like war, love, or weather. His divine duty is simply to inspire people to make focaccia. Whenever someone suddenly gets the urge to bake bread for no reason, that’s his doing. Hovering invisibly in the kitchen, smelling like a freshly baked loaf and whispering inspirations.
But every now and then, someone, somewhere, accidentally prays to him. Maybe they say “please let this dough rise,” or “dear god, let this not burn.” And when that happens, Focaccino listens.
He grants what he calls the divine focaccia inspiration. Sometimes it’s a new topping combination. Sometimes it’s the perfect bake. Legend has it that one quiet afternoon, a baker wished out loud for a bread that would save his beloved bakery. Focaccino, touched by the rare prayer, sent a gentle, yeasty idea drifting down through the clouds. A whisper of apples, a hint of cinnamon, and just enough sweetness to surprise.
When the baker pulled their creation from the oven, Focaccino projected his consciousness into the loaf (as gods do) and felt pure joy radiating through the room.
From that day on, he’s been a little busier. Still forgotten most of the time, but occasionally remembered when someone bites into something unexpectedly wonderful.
Main ingredients:
- Apples
- Flour
- Water
- Instant Yeast
- Sugar
- Olive Oil
- Lemon
- Vegan Butter
- Cinnamon
- Ground Walnuts
- Powdered Sugar
- Plant Milk
A twist on classic focaccia
Sweet focaccia might sound unusual at first but once you try it, it just makes sense. The dough stays soft, airy and only lightly sweet, there’s barely any sugar in it, which lets the caramelised apple and cinnamon topping shine. That mix of soft, fluffy bread and warm, buttery apples is lovely. Once you taste it, you’ll get why I’m completely obsessed with this combo.
Is this focaccia very sweet?
I can confidently say this recipe turned out a little different from most of the ones you’ll find online. I’m not a fan of overly sweet baked goods, so I wanted something that tastes comforting without being heavy. Since the base is actually a bread dough, there’s only a tablespoon of sugar (or syrup) in it. The sweetness comes mostly from the apples and cinnamon topping, which makes it taste warm and cozy but still balanced. You can also taste the lemon shining through, which ties everything together so nicely. I find the level of sweetness to be exactly right!
What kind of apples work best?
Honestly, most apples will work just fine here, so don’t overthink it. I like using ones that hold their shape a little when cooked, like Braeburn, Gala or Honeycrisp. They get soft but don’t completely turn into mush. If you prefer a bit more tartness to balance the sweetness, Granny Smith is great too. Basically, go with whatever apples you already have, this focaccia isn’t fussy.
Can I make it ahead or store leftovers?
Sure thing. It still tastes amazing the next day too. Like most focaccia, it does dry out a bit over time, so I’d say three days is the max and the second day is definitely the sweet spot. On day one it’s just incredible though, super soft and fluffy. Honestly, it’s the kind of bake that’s best enjoyed fresh, when it’s still slightly warm and the glaze has just set.
Do I have to use the glaze?
Of course not, it’s completely optional. The focaccia tastes amazing on its own too. The glaze just adds a little something extra, both visually and flavour-wise. It gives a light sweetness and that pretty, crackly finish on top. I’ve worked on a version that isn’t overly sugary, so you can easily adjust it. I’ve tested it with anywhere between 60 and 90 grams of powdered sugar and every version turned out lovely.
Why vegan butter instead of oil in the topping?
In my opinion, vegan butter gives the apple topping a better flavour. It creates that buttery, almost toffee-like taste that makes the apples so good. You could use coconut oil if you really wanted to, but the flavour will be a different and more neutral. I definitely prefer vegan butter here.
What makes this different from traditional focaccia?
Sweet focaccias actually come from Italy, especially from regions like Liguria and Tuscany. They’ve been making slightly sweet versions for ages, usually with fruit like grapes, figs, or apples pressed into the dough and sprinkled with a little sugar before baking. It’s not a dessert, just a simple, rustic bread people enjoy with coffee or as a snack. I’ve already shared a more classic Italian Focaccia on my blog, which is amazing with dips like Baba Ganoush or roasted veggies. This apple cinnamon version takes that traditional idea and gives it a twist in the direction of a soft, glazed, sweet focaccia.
How to make Vegan Apple Cinnamon Focaccia
Ingredients
Dough Ingredients
- 400 grams/ 3 cups all-purpose or spelt flour
- 300 ml/ 1 ¼ cups warm water
- 2 tsp instant yeast
- 1 tbsp sugar
- 1 ½ tsp salt
- 2 tbsp olive oil
- 1 tsp lemon zest
Apple Topping Ingredients
- 2 medium apples
- 60 grams/ vegan butter
- 3 ½ tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
- 40 grams/ ⅓ cup finely ground walnuts
- pinch of salt
Glaze ingredients
- 80 grams/ ¾ cup powdered sugar
- 3 tsp plant milk
Instructions
- In a large bowl, stir together warm water, yeast and sugar. Let it sit for about 10 to 15 minutes so the yeast can activate and turn foamy. While you wait you can already chop the apples into small pieces and place them in a bowl.
- Next, add the flour, salt, lemon zest and olive oil. Mix everything together until it turns into a sticky dough. Let it rest for about an hour.
- After the dough has risen, fold it by gently lifting one side, stretching it up and fold it over toward the center. Turn the bowl and repeat on other sides. After folding, let it rest again for at least another 30 minutes. If you have the time, you can also repeat that process multiple times, for a more fluffy dough.
- The next step is to prepare the apple-cinnamon topping. Melt the vegan butter in a pan, then stir in the sugar for about a minute until it melts. After that add chopped apples, cinnamon, walnuts, and lemon juice. Sprinkle in a pinch of salt. Let everything sizzle for a few minutes until the apples soften. Set it aside to cool off.
- Grease your baking pan with olive oil or vegan butter. Transfer the risen dough into the pan and gently stretch it to fit. Spread half of the apple topping over one half of the dough, then fold it so the apples are covered. Place the folded dough sideways in the pan. Let it rise again for 20 minutes until it puffs up nicely. Then spread the remaining apple mixture on top and gently press it into the surface with your fingertips.Once preheated to 180°/360F, bake the focaccia for about 25 minutes, until golden and caramelised on top.
- Mix together the powdered sugar with the plant milk. Stir until smooth and thick enough to drizzle over the focaccia and drizzle it over the bread. It will dry quickly and form that lovely white, crackly glaze. Then slice it up and enjoy!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see! I absolutely love seeing your creations and interpretations of my recipes!
Can I use whole wheat flour or make it gluten-free?
I used whole wheat flour for my version and it works beautifully. It gives the dough a little more flavour and makes it feel a bit heartier without losing that soft texture. You can also swap it for spelt flour if that’s what you have, it turns out just as nice. Classic focaccia is usually made with regular white flour and that gluten structure is actually pretty important for the texture. It’s what makes the dough so airy and stretchy, giving you those lovely bubbles inside. So while a gluten-free version might be possible, I can’t promise it would have the same light, fluffy feel.
What temperature?
Hi Ellie, you should bake this focaccia at 180° or about 350F 🙂