Desserts
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Breakfast and brunch
No-knead apple doughnut-style focaccia
This apple doughnut-style focaccia, baked in the oven and requiring no kneading, is the perfect combination of the softness of a doughnut and the simplicity of focaccia dough. Easy to prepare, this recipe uses an effortless yeast dough, which is left to rest slowly to achieve a light and airy texture.
Sliced and lightly sweetened Quebec apples melt into the batter and caramelize during baking, adding a melt-in-your-mouth, fruity touch to every bite. The whole thing is sprinkled with a hint of cinnamon sugar, evoking the classic flavors of apple fritters, but in a lighter, easier-to-make version.
Perfect for brunch, a comforting snack, or even a homemade dessert, this updated focaccia showcases local apples while offering a delicious result without frying or kneading. A favorite recipe that's as convivial as it is delicious!
Ingredients
For the dough
390 ml to 420 ml (1½ cups + 1 to 3 tablespoons) of water
5 ml (1 teaspoon) honey
15 ml (1 tablespoon) olive oil
1 packet (8 g) instant yeast (or 1.5 teaspoons)
1L (4 cups) bread flour
10 ml (2 teaspoons) salt
Additional olive oil
Apple doughnut-style filling
125 ml (1/2 cup) butter (browned)
125 ml (1/2 cup) brown sugar
7.5 ml (1.5 teaspoons) cinnamon
3 apples, diced into approximately 1 cm cubes
30 ml (2 tablespoons) melted butter
Icing
60 ml (1/4 cup) powdered sugar
2 to 3 teaspoons of milk
A dash of vanilla extract
Preparation
Preparation of the dough without kneading (to be done the day before)
- Whisk together the warm water, olive oil, honey, and yeast. Then stir in the bread flour and salt. Cover and let rest at room temperature for 15 minutes.
- Drizzle the dough with olive oil, then turn it in the bowl so that it is well coated.
- Cover and let rest in the refrigerator for at least 12 hours.
About 4 hours before baking the focaccia
- In a bowl, combine the brown butter, brown sugar, cinnamon, and diced apples.
- Line a baking sheet (approximately 22.5 x 30 cm / 9 x 12 in.) with parchment paper. Generously brush the bottom and sides with melted butter to prevent the dough from sticking.
- Carefully transfer the focaccia dough to the baking sheet. Gently stretch the dough.
- Pour half of the apple mixture onto the dough. Fold the dough over itself to enclose the filling. Spread the dough out slightly so that it fits the shape of the baking sheet.
- Let rise at room temperature, covered, for 3 to 4 hours, or until the dough has doubled in size.
When the dough has doubled in size
- Preheat the oven to 215°C (425°F).
- If necessary, reheat the cinnamon filling so that it regains a liquid texture (it hardens as it cools). Pour the filling onto the pastry and use your fingers to make indentations so that it is well incorporated.
- Bake for 23 to 25 minutes, until the focaccia is golden brown.
- Meanwhile, in a small bowl, whisk together the ingredients for the glaze.
- Once the focaccia is out of the oven, coat it with the glaze by pouring it over the top. Transfer to a wire rack and let the glaze set for about 15 minutes before serving.
Tips and tricks
Choose the right apple: opt for a variety that holds up well when cooked, such as Cortland, Gala, or Honeycrisp, for a melt-in-the-mouth texture without falling apart.
Even though this recipe does not require kneading, the resting time is essential for developing the soft texture of the "baked doughnut." Prepare the dough the night before for quick baking in the morning.
Add a touch of maple syrup to the apple filling to enhance the flavors.
Fancy brunch? Serve it warm with a drizzle of maple syrup or a spoonful of vanilla Greek yogurt for a wow effect!
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