Fresh Milled Brown Butter Apple Cinnamon Focaccia

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This fresh-milled brown butter apple cinnamon focaccia is cozy in every way. It’s sweet, soft, and just the right amount of tangy. It’s simple enough for a weekday bake but it’s sure to impress when you share it with friends.

Fall baking is one of my favorite ways to bring comfort into the kitchen, and this feels like autumn baked right into a pan. The first time I made it, the smell alone was enough to draw my family in before it even left the oven. I love how the focaccia stays soft and airy, while the brown butter & apples caramelize just enough to give each bite a touch of sweetness. For me, this bread isn’t just a recipe…it’s a way to slow down, savor the season, and share something cozy around the table.

Top reasons to love this fresh milled brown butter apple cinnamon focaccia

• Seasonal flavor – sweet apples and warm cinnamon make every bite taste like fall.
• Fresh milled flour – easy on the gut. Adds nutty depth and wholesome goodness you just can’t get from store-bought.
• Versatile treat – delicious for breakfast, an afternoon snack, or even dessert.
• Family favorite – the aroma alone draws everyone into the kitchen.
• Comfort in bread form – soft, pillowy focaccia with a touch of caramelized sweetness.

Equipment needed

• Grain Mill, I use the Nutrimill harvest. And code “acresandaprons” will get you a discount on their entire site.
• Glass Baking Dish
• Small sauce pot
• Kitchen Scale
• Wooden Stir

Ingredients

For the Focaccia Dough

• 500g (about 4 cups) I like 350g hard white wheat & 150 soft white wheat
• 430-440g (about 1¾ cups) raw milk or buttermilk, warmed to 90–95°F (32–35°C)
• 30g honey (1½ tbsp)
• 56g (4 tbsp) butter, room temp (plus more for greasing pan and topping)
• 1½ tsp instant yeast
• ½ tsp sea salt
• 2 tsp vanilla extract

Apple Cinnamon Topping

• 100g (½ cup) light brown sugar
• 115g (½ cup) butter *browned
• 3 apples, peeled and diced
• 2 tbs cinnamon
• ½ tsp salt

Glaze

• 60g (¼ cup) milk
• 1 tsp vanilla extract
• 110g (about 1 cup) powdered sugar

Instructions

1. Mill the Flour

Mill 500g hard white wheat berries. You can substitute part of the flour with other grains, but make sure at least half is hard wheat so the dough has enough gluten strength. My favorite combo is 350g hard white wheat & 150 soft white wheat

2. Autolyse

In a medium mixing bowl combine 430g warm milk, 30g honey, ½ tsp salt, 56g room temp butter, 2 tsp vanilla, 1½ tsp instant yeast, and 500g fresh milled flour. Mix together until a shaggy wet dough forms, cover and let the dough rest 15-20 minutes.

3. Stretch and folds

Uncover your bowl, stretch the corner of the dough as far as it will go without ripping, then fold it over itself to the center of the bowl. Turn your bowl and repeat this to each corner. Cover your bowl and let it rest 15 minutes. Repeat stretch and folds every 15 minutes for an hour, totaling 4 sets.

4. Bulk Fermentation

After 4 sets of stretch and folds, cover and let your dough rise at room temperature until doubled, about 1 hour.

5. Make topping

Peel and finely dice 3 apples. In a small sauce pot, place 115g (½ cup) butter. Keep over medium heat until the butter is crackling, browned, and gives off a nutty aroma. Remove the butter from the heat and add 100g (½ cup) light brown sugar, diced apples, 2 tbs cinnamon & ½ tsp salt. Mix well and set aside.

6. Shape & Proof in Pan

Fill a 9×13″ baking dish with parchment paper. Drizzle 2 tbs melted butter over the parchment paper. Gently scrape the dough into the pan and stretch it toward the edges, until it fills the pan. Pour 1/3 of the apple cinnamon mixture over the dough, fold it over itself so the apples are in the center of the dough (this will create nice layers) and gently pull the dough back to the corners. Cover and let rise until puffy and nearly doubled, 1–2 hours.

7. Preheat Oven

About 30 minutes before baking, preheat oven to 450°F (245°C), with the rack near the bottom.

8. Top & Dimple

When the oven is preheated and the dough is ready to be baked, spread the rest of the apple mixture evenly over the dough. Use your fingertips to press deep dimples every 1–2 inches, letting the glaze pool in the indentations.

11. Bake

Bake at 450°F (245°C) for 20-25 minutes, until golden brown and bubbly.

12. Make the Glaze

While the bread bakes, mix together 60g milk, 1 tsp vanilla, and 110g powdered sugar until smooth.

13. Cool & Glaze

Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with glaze. Let it rest for 15 minutes and the glaze will slightly harden. It is best served warm, fresh from the oven!

My favorite ways to serve this fresh milled brown butter focaccia

• Warm, fresh out of the oven!
• Toasted and spread with cream cheese
• Paired with an ice cold glass of raw milk
• Paired with a hot cup of coffee or tea for breakfast
• Served alongside vanilla ice cream as a cozy dessert
• Cut into small squares for a sweet addition to a fall brunch board

Whether you enjoy it for breakfast with a pat of butter, as an afternoon pick-me-up with tea, or as a sweet little ending to dinner, I hope this bread brings your home the same warmth and comfort it brings mine. After all, fall is fleeting, but recipes like this help us hold on to its best flavors just a little longer.

Ready to try something new? My Fresh Milled Blueberry Dutch Baby Pancake Recipe has quickly become the fave of so many of my readers!

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