Apple Cider Donut Sourdough Focaccia

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When I think of September, I think of apples.

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And then I think of apple cider donuts.

And then I think of all the work that goes into making donuts from scratch and wonder why I haven’t just made a focaccia version of this delectable donut?!

(Btw, I LOVE the American spelling of “donut.” In Aus—the land where we shorten everything—we ironically spell it “doughnut.” 😂)

Well, I don’t have to wonder anymore because we went for it!!

This Apple Cider Donut Sourdough Focaccia has everything I love about those first-of-Autumn apple cider donuts, but tucked into a soft, bubbly loaf of sourdough focaccia.

The dough itself is made with apple cider, cinnamon, honey, and vanilla, then layered with tart Granny Smith apples and cinnamon-allspice sugar. Once it’s baked, the whole thing gets brushed generously with melted butter and showered in another layer of spiced sugar.

OH. MY.

It’s buttery, apple-y, cinnamon-y and absolutely glorious served warm.

And this isn’t just something I made once for the blog… It’s the same focaccia recipe I’m serving in my cottage bakery this September! For the bakery, I scale the dough down into 500g portions and bake them in ⅛ sheet pans, but this version makes a full 9×13 pan that’s perfect for sharing at home.

Although whether you actually want to share it is another matter. 😂

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Why You’ll Love This Apple Cider Donut Sourdough Focaccia

• Made with real apple cider
• Naturally leavened with sourdough starter
• Filled with tart Granny Smith apples
• Warmly spiced with cinnamon and allspice
• Buttery cinnamon-sugar topping inspired by apple cider donuts
• Flexible morning or evening sourdough schedule
• Can be refrigerated and baked within the next 2 days
• Absolutely glorious served warm with ice cream, vanilla custard, or caramel 😍

What Makes This Taste Like an Apple Cider Donut?

Apple cider in the dough: Instead of using water, we’re using warmed apple cider as the primary liquid in the focaccia dough. It brings that quintessential Autumn apple flavour right into the bread itself.

Cinnamon + vanilla: Cinnamon goes directly into the dough along with vanilla extract for another layer of that warm donut flavour.

Fresh Granny Smith apples: Tart Granny Smith apples balance all that sweetness beautifully and give you little pockets of apple throughout the focaccia.

Cinnamon-allspice sugar: Half gets layered inside with the apples, and the other half is sprinkled over the warm, buttered focaccia after baking.

And speaking of butter…

There’s plenty of it. 😂

What You’ll Need

Nothing too fancy for this one! You’ll need:

• Large mixing bowl
• Kitchen scale
• Whisk or dough whisk
• 9×13-inch baking pan
• Measuring cups and spoons
• Sharp knife and cutting board
• Pastry brush
• Instant-read thermometer (optional, but handy for checking when your focaccia is baked through)
• Aluminium foil (just in case the top starts getting a little too dark!)

I keep my favorite tools and pantry staples in this storefront if you want to peek!

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A Few Helpful Tips

Watch your cider temperature.
Use warmed apple cider for a quicker daytime ferment or cold cider if you’re mixing the dough at night.

Use tart apples.
Granny Smiths balance the sweet, buttery cinnamon-sugar topping beautifully.

Keep an eye on the top.
Check your focaccia around 15 minutes into baking. If it’s getting too dark, loosely cover it with foil so the sugar doesn’t burn.

How to Make Apple Cider Donut Sourdough Focaccia

1. Mix the starter, apple cider, oil, and honey, then add the flour, salt, cinnamon, and vanilla.
2. Complete 3 rounds of stretch and folds, spaced 20–30 minutes apart.
3. Let the dough bulk ferment until doubled, airy, and slightly jiggly.
4. Mix together the sugar, cinnamon, and allspice and divide it in half.
5. Stretch the dough into an oiled pan and add the diced apples and half the spiced sugar.
6. Fold the dough over itself, brush with melted butter, and let it proof until slightly puffed.
7. Drizzle with melted butter and dimple the dough with your fingertips.
8. Bake at 425°F until golden and cooked through.
9. While warm, brush with melted butter and sprinkle with the remaining cinnamon-allspice sugar.
10. Let cool for 20–30 minutes before slicing and serving.

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Apple Cider Donut Sourdough Focaccia

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This Apple Cider Donut Sourdough Focaccia combines soft, naturally leavened focaccia with apple cider, fresh Granny Smith apples, cinnamon, allspice, and a buttery cinnamon-sugar topping. It's everything you love about an apple cider donut transformed into a cosy Autumn sourdough focaccia.

Fermentation: Approximately 7–10 hours

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 100 g active sourdough starter
• 20 g oil
• 20 g honey
• 375 g apple cider warmed or cold depending on timing
• 500 g bread flour
• 10 g salt
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

Filling & Topping

• ⅔ cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp allspice
• 225 g Granny Smith apples peeled and diced raw (about ½ lb or 2 medium apples)
• 6 tbsp 85g unsalted butter, melted
• 2 tbsp melted butter for the pan and brushing the top before baking

Equipment

• 1  Pan: 9×13-inch

Method

 

1. Whisk together the active starter, apple cider, oil and honey until cloudy. Add the flour, salt, cinnamon and vanilla and mix until no dry flour remains. Cover and rest for 20–30 minutes.
2. Complete 3 rounds of stretch and folds, spaced 20–30 minutes apart.
3. Cover and bulk ferment until doubled, airy and slightly jiggly, approximately 6–8 hours at 70°F.
4. Combine the sugar, cinnamon and allspice. Divide the mixture in half.
5. Generously oil a 9×13 pan. Transfer the dough to the pan and gently stretch it out. Sprinkle the diced apples and half of the spiced sugar mixture over the dough.
6. Fold one half of the dough over the other. Turn so the fold line runs lengthwise along the pan. Brush the top with 2 tablespoons melted butter.
7. Proof for 1–2 hours, until slightly puffed and relaxed.
8. Drizzle the melted butter over the top and dimple thoroughly with oiled fingertips.
9. Bake at 425°F (220°C) for approximately 25 minutes. Check after 15 minutes and cover loosely with foil if browning too quickly. Bake until the centre reaches 200°F (93°C).
10. While still warm, brush generously with melted butter and sprinkle with the remaining cinnamon-allspice sugar.
11. Cool for 20–30 minutes before slicing. Serve warm on its own or with vanilla ice cream, custard or caramel.

Notes

Timing Notes

Morning start: Feed your starter the night before. Use warmed apple cider when mixing the dough in the morning. Shape and bake that day, or refrigerate after assembly and bake within 2 days.

Evening start: Feed your starter in the morning. Use cold apple cider when mixing the dough at night to extend fermentation. Shape and assemble the following morning, then bake or refrigerate for up to 2 days before baking.

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