Sourdough brown sugar cinnamon apple foccacia

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Occasion & Servings: Sweet treat for any occasion

Ingredient 1 & Portion: Foccacia is made with over proofed sourdough bread and you can make a sweet treat or savory.

If your sourdough is over-proofed and too slack to shape into a boule or batard, turning it into focaccia is a great way to salvage it! Since focaccia is naturally a high-hydration bread with a soft, airy texture, an over-proofed dough can still work well. Here's how to do it:

How to Make Focaccia from Over-Proofed Sourdough

Ingredients

Over-proofed sourdough dough

Steps

1. Prepare a Pan

Coat a baking sheet or a 9x13-inch pan generously with olive oil. This prevents sticking and helps develop a crispy crust.

2. Degas and Transfer the Dough

Gently turn the dough onto the oiled pan. Don't aggressively punch it down—just press it lightly to remove excess air while keeping some bubbles intact.

3. Stretch and Shape

Using oiled fingers, stretch the dough to fit the pan. If it resists, let it rest for 10–15 minutes, then stretch again.

4. Final Proof (Optional)

If the dough has collapsed completely, let it rest at room temperature for 30–45 minutes to regain some volume. If it still has some structure, you can skip this step.

5. Dimple the Dough

Drizzle more olive oil over the dough, then use your fingers to create deep dimples all over. This helps prevent excessive puffing in the oven and gives it the classic focaccia look.

6. Add Toppings

Any desired toppings. *Could be dried herbs, tomatoes, onions, peppers, olives, apples, cinnamon, drizzle with home made white icing etc.

7. Bake

Preheat your oven to 425°F (220°C).

Bake for 20–30 minutes until golden brown and crisp on the edges.

8. Cool & Enjoy

Let it cool slightly before slicing. Serve warm with olive oil or as a side for soups and salads or as a dessert.

This method transforms your over-proofed dough into a delicious, rustic-style focaccia instead of letting it go to waste!

For this sweet recipe I used:

Ingredient 2 & Portion: 1 stick of butter, 3 granny Smith apples, cinnamon, brown sugar, 2 packets of Kodiak brown sugar oats

Detailed Steps:

1. Add your foccacia to your 9 x 13 oiled baking dish

2. Combine 1 stick of butter, half cup of brown sugar, 2 packets of Kodiak brown sugar oats, 2 table spoons of cinnamon, 2 teaspoons of vanilla into a food processor.. pulse until well mixed.

3. Cut up 3 apples (of your choice) into small cubes or bite sized pieces, sprinkle all over top of foccacia.

4. Sprinkle your brown sugar/cinnamon/butter/Kodiak oats all over top with apples.

5. Bake in a preheated oven at 425 degrees for 25-30 mins.

let cool and serve with ice cream or make a homemade white icing to go over top.

Additional tips/notes:

Making a simple white icing with confectioners' sugar is quick and easy! Here's a basic recipe:

Ingredients:

1 cup confectioners' sugar (powdered sugar)

2–3 tablespoons milk (or water for a firmer icing)

½ teaspoon vanilla extract (optional for flavor)

Instructions:

Mix – In a bowl, whisk together the confectioners' sugar and 2 tablespoons of milk. Add the vanilla extract if using.

Adjust Consistency – If the icing is too thick, add more milk, a teaspoon at a time. If too thin, add more sugar.

Use Immediately – Drizzle over cookies, cakes, or pastries. It will set as it dries.

For a glaze-like consistency, keep it thinner. For a thicker icing, reduce the liquid slightly. Let it sit for a few minutes to set on baked goods. Enjoy!