Who says focaccia should be savoury? This amazing apple and raisin focaccia has the soft texture of a focaccia but with a sweet twist. I've incorporated plump raisins into the dough to infuse each mouthful with bursts of sweetness. A layer of cinnamon-coated juicy apples floats on top of the bread, drizzled with a tangy cream cheese frosting.
I'm sure you are wondering 'is this a bread or is it a cake?'. To be honest - apple and raisin focaccia is a mixture of both - it's a sweet bread. But I'm hoping you are going to love it!
It's inspired by my recipe for chestnut and cranberry focaccia, which was a great hit at Christmas time, and my very popular recipe for Chelsea buns which are filled with cinnamon-flavoured raisins.
This recipe takes a traditional focaccia bread and turns it into a delightful teatime treat, thanks to the addition of raisins in the dough, and a topping of apples coated with buttery cinnamon sugar, drizzled with a sweetened cream cheese frosting.
The softness of the dough, combined with the sweetness from the raisins and the apple topping means you can enjoy a slice of apple and foccacia bread plain as a tea-time treat. If you prefer not to add the cream cheese frosting, you could just cut slices and perhaps spread them with a little butter
A savoury focaccia is traditionally coated with olive oil before being baked, but to enhance the buttery flavour of this sweet focaccia I've chosen to use melted butter instead. If you're counting the calories, you might want to look away now, but my view is 'anything in moderation isn't bad' so a little indulgence now and again doesn't hurt.
Let me show you how to make it!
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What you will need
Equipment
For mixing the focaccia you will need a mixing bowl. I like an earthenware mmixing bowl (see photos below) because there's plenty of room to get your hands in. If you prefer you can use a stand mixer to mix and knead the dough. When I'm baking bread I normally use a stand mixer but this recipe is so easy to mix I don't bother.
To bake the focaccia you will need an 8" x 10" metal baking dish. I prefer to use metal because it distributes the heat nicely, making for a crispier base. I've got an old stainless steel one (you'll see it further down in the photos) that I have had for longer than I can remember. It's getting a little past its prime now, but it still does the job so I'm keeping it as long as possible.
For the cream cheese frosting you will need a small mixing bowl and either a wooden spoon or a hand-mixer.
Ingredients
This makes one 8" x 10" apple and raisin focaccia.
I've split the ingredients into 2 parts - the first for the apple and raisin focaccia, and the second for the cream cheese frosting.
Apple and raisin focaccia
- Flour - use strong white bread flour rather than all-purpose flour. Bread flour has more gluten so it creates a firmer texture that can stretch to form the characteristic holes in the focaccia.
- Yeast - I used instant yeast granules - mainly because I can keep the packet in the cupboard without worrying about it going off. If you prefer to use fresh yeast that's fine, but you will need twice as much fresh yeast as dried yeast.
- Sugar - a small amount of sugar is used for testing that the instant yeast is still active. You will also need sugar to mix with butter and cinnamon to soften the apples.
- Salt - I always add a little salt to bread for extra flavour.
- Water - this should be lukewarm. Yeast likes warmth to grow so if you use cold water it will take longer for the bread to rise.
- Butter - this used for softening the apples, and also for greasing the baking dish.
- Apples - I used Granny Smith apples because they add a slight tartness to an otherwise quite sweet bake and also keep their shape well while in the oven.
- Raisins - these are mixed into the dough after the first proof.
- Cinnamon (not pictured) - this is ground cinnamon not a cinnamon stick.
Cream cheese frosting
You only need to make a small quantity of this - just enough to drizzle over the top of the cake.
- Cream cheese - please use a plain unflavoured cream cheese, not one that is flavoured with herbs or garlic. It won't taste good!
- Icing sugar - for sweetness. You may know this as powdered sugar or confectioner's sugar.
- Vanilla essence or extract - for flavouring
- Milk - you will only need a small amount to thin out the cream cheese to a spreadable consistency.
**You can find the exact quantities of the ingredients on the printable recipe card at the end of this post**
What to do
Please note that the first rise will take a minimum of 2 hours (or you can leave it as long as overnight). The second rise will bake between 1 and 2 hours
Make the dough
Test the yeast by mixing it with the water and sugar in a small bowl. Let it stand for 5 minutes until it becomes foamy on top. If the yeast doesn't foam it means that it is dead and your dough won't rise. Go and buy some more yeast and start again!
Combine the flour and salt in a large mixing bowl. Mix the salt through the flour so that it doesn't come into direct contact with the yeast.
Tip the yeast and water mixture into the flour.
Use a flat-bladed knife to mix the dough until it comes together in a shaggy ball.
Now get your hands in and knead the dough for 5 minutes (or longer if necessary) until it is smooth and no longer sticky. If you need extra flour, add it one tablespoon at a time. See How to Knead Dough below. You could also use a stand mixer for this step.
Cover the bowl with a clean towel and leave it in a warm draught-free spot for at least 2 hours or until the dough has doubled in size. I ran out of time when I was making this focaccia so I left it overnight. It won't come to any harm if you do this.
Tip - to prevent a 'skin' from forming on the dough while it is rising, brush the surface of the dough lightly with melted butter or sunflower oil.
Knock the dough down and form it into a ball. Tip the raisins into the bowl.
Knead the dough lightly until the raisins are well distributed.
Cover the bowl with a clean towel and leave it to stand for another 1 to 2 hours in a draught-free place until the dough has doubled in size.
Prepare the apples
While the dough is rising, melt the butter in a small saucepan and brush some of it liberally onto the base and sides of your baking dish. Set the dish aside until you are ready to assemble the focaccia.
Add the sugar and cinnamon into the warm butter, stir until the sugar is dissolved and then mix in the apples.
Bring the mixture to a boil, then reduce the heat, cover the pan with a lid, and simmer for 2 minutes. Remove from the heat and set aside to cool.
Top tip - do not allow the apples to become too soft. They will continue to cook when the focaccia is baked in the oven.
Assemble and bake
Transfer the dough to your prepared baking dish and stretch it to fit as evenly as possible. Don't worry if you can't get it to stay in the corners - the dough is going to be left to rise for a final 15 minutes and it will even itself out.
After 15 minutes the dough should have started to rise again. Press your fingers deeply into the dough, all over the surface, to form dimples. Arrange the apples on top, pushing them down into the dimples, then pour over any remaining butter/sugar mixture.
Bake in a preheated oven (190C / 380F) for 25 minutes until well risen and golden. Remove the pan from the oven and allow to cool before drizzling with the cream cheese mixture.
Top tip - pushing the apples into the dimples helps ensure than they will stick in the dough, and won't fall off when the dough rises in the oven.
Cream cheese frosting
Place the cream cheese and vanilla in a mixing bowl and mix it well with a hand mixer to loosen it. You could use a wooden spoon instead.
Add the icing sugar and continue to mix until well combined.
Now mix in the milk, one tablespoon at a time, until you get a pouring consistency.
Drizzle the frosting over the top of the cooled apple focaccia.
Serving
Cut the focaccia into squares to serve.
Alternatively, if you haven't drizzled with the cream cheese frosting, cut into slices and spread with butter.
How to knead dough
- When you knead the dough, you are essentially stretching the gluten in the flour which will form the structure of the baked product.
- Once you have combined all the ingredients, and the dough has started to come together into a ball, remove it from the mixing bowl and place it onto a floured surface.
- Press down with the heel of your hand and at the same time press forwards with your hand for a few inches to stretch the dough away from you. Pull the dough back onto itself and repeat the movement.
- Give the dough a quarter turn after every few stretches and repeat until the dough is pliable, smooth and elastic.
Variations
If you would like a sweeter taste, you can add 2 or 3 tablespoons of sugar along with the flour.
For a stronger cinnamon taste, add a teaspoon of ground cinnamon with the sugar.
You could also add a pinch of ground cloves with the flour. Do bear in mind that cloves have a very distinct flavour, so I wouldn't add more than a quarter of a teaspoon so as not to overpower the other flavours.
Storage
Apple and cinnamon focaccia is best eaten fresh on the day you make it as it goes stale quickly. It will last for a second day provided you keep it in an airtight container.
Apple and cinnamon focaccia is best eaten fresh on the day you make it as it goes stale quickly. It will last for a second day provided you keep it in an airtight container.
You can also freeze the assembled focaccia by covering the dish with tinfoil and wrapping in a double layer of plastic wrap. Allow the focaccia to defrost before baking. Bake according to the recipe instructions.
If you feel you would like to freeze the unbaked focaccia, my tip would be to assemble it in a disposable aluminium container rather than freezing it in your baking dish.
FAQ
A hard or dense focaccia can be caused by using the incorrect flour. I always recommend using strong bread flour rather than cake flour because bread flour has a higher protein (gluten) content, which results in a stronger structure to hold in the air bubbles.
It may also be that you didn't knead the dough long enough to give the gluten time to develop.
Dimpling the focaccia serves 2 purposes.
Firstly, pressing your fingers into the dough helps to expel air, which leads to the traditional flat shape.
Secondly, the filling can sink into the holes, which prevents it from falling off as the dough rises..
In traditional focaccia (ie one made with olive oil) the holes help the olive oil to stay on the surface of the bread, resulting in a crispier crust.
Save for later
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Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
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📋The recipe
Apple and raisin focaccia
(Click the stars to rate this recipe)
Equipment
- Earthenware mixing bowl OR
- Stand mixer
- 8" x 10" Metal baking dish
- Small mixing bowl
- Wooden spoon OR
- Hand mixer
Ingredients
Focaccia
- 2½ cups / 350 grams strong white bread flour
- 2½ teaspoons / 10 grams instant yeast granules
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup / 240 ml lukewarm water
- 2 tablespoons / 25 grams sugar
- 2 apples peeled, cored and cut into half-inch pieces
- ¾ cup / 100 grams raisins
- 1 teaspoon ground cinnamon
- 2 ounces / 60 grams butter
Frosting
- 2 tablespoons / 50 grams cream cheese
- ⅓ cup / 40 grams icing sugar
- ½ teaspoon vanilla essence
- 1 to 2 tablespoons milk
Instructions
Focaccia
- Test the yeast by mixing it with the water and sugar in a small bowl. Let it stand for 5 minutes until it becomes foamy on top. If the yeast doesn't foam it means that it is dead and your dough won't rise. Go and buy some more yeast and start again!2½ teaspoons / 10 grams instant yeast granules, 1 cup / 240 ml lukewarm water, ½ teaspoon sugar
- Combine the flour and salt in a large mixing bowl. Mix the salt through the flour so that it doesn't come into direct contact with the yeast.2½ cups / 350 grams strong white bread flour, ½ teaspoon salt
- Tip the yeast and water mixture into the flour.
- Use a flat-bladed knife to mix the dough until it comes together in a shaggy ball.
- Now get your hands in and knead the dough for 5 minutes (or longer if necessary) until it is smooth and no longer sticky. If you need extra flour, add it one tablespoon at a time. You could also use a stand mixer for this step.
- Cover the bowl with a clean towel and leave it in a warm draught-free spot for at least 2 hours or until the dough has doubled in size. I ran out of time when I was making this focaccia so I left it overnight. It won't come to any harm if you do this.
- Knock the dough down and form it into a ball. Tip the raisins into the bowl. Knead the dough lightly until the raisins are well distributed.¾ cup / 100 grams raisins
- Cover the bowl with a clean towel and leave it to stand for another 1 to 2 hours in a draught-free place until the dough has doubled in size.
- While the dough is rising, melt the butter in a small saucepan and brush some of it liberally onto the base and sides of your baking dish. Set the dish aside until you are ready to assemble the focaccia.2 ounces / 60 grams butter
- Add the sugar and cinnamon into the warm butter, stir until the sugar is dissolved and then mix in the apples.2 tablespoons / 25 grams sugar, 1 teaspoon ground cinnamon, 2 apples
- Bring the mixture to a boil, then reduce the heat, cover the pan with a lid, and simmer for 2 minutes. Remove from the heat and set aside to cool.
- Transfer the dough to your prepared baking dish and stretch it to fit as evenly as possible. Don't worry if you can't get it to stay in the corners - the dough is going to be left to rise for a final 15 minutes and it will even itself out.
- Turn on the oven and preheat it to 190C / 380F.
- After 15 minutes the dough should have started to rise again. Press your fingers deeply into the dough, all over the surface, to form dimples. Arrange the apples on top, pushing them down into the dimples, then pour over any remaining butter/sugar mixture.
- Bake in a preheated oven (190C / 380F) for 25 minutes until well risen and golden. Remove the pan from the oven and allow to cool before drizzling with the cream cheese frosting.
Frosting
- Place the cream cheese and vanilla in a mixing bowl and mix it well with a hand mixer to loosen it. You could use a wooden spoon instead.2 tablespoons / 50 grams cream cheese, ½ teaspoon vanilla essence
- Add the icing sugar and continue to mix until well combined.⅓ cup / 40 grams icing sugar
- Now mix in the milk, one tablespoon at a time, until you get a pouring consistency.1 to 2 tablespoons milk
- Drizzle the frosting over the top of the cooled apple focaccia.
- Cut into squares to serve.
Notes
- When you knead the dough, you are essentially stretching the gluten in the flour which will form the structure of the baked product.
- Once you have combined all the ingredients, and the dough has started to come together into a ball, remove it from the mixing bowl and place it onto a floured surface.
- Press down with the heel of your hand and at the same time press forwards with your hand for a few inches to stretch the dough away from you. Pull the dough back onto itself and repeat the movement.
- Give the dough a quarter turn after every few stretches and repeat until the dough is pliable, smooth and elastic.
- If you would like a sweeter taste, you can add 2 or 3 tablespoons of sugar with the flour.
- For a stronger cinnamon taste, add a teaspoon of ground cinnamon with the sugar.
- You could also add a pinch of ground cloves with the flour. Do bear in mind that cloves have a very distinct flavour, so I wouldn't add more than a quarter of a teaspoon so as not to overpower the other flavours.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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