Apple Focaccia with Rosemary
This rustic Italian-inspired flatbread combines the tartness of green apples with aromatic rosemary for a bread that's crispy on the outside, pillowy on the inside, with bursts of fresh apple and fragrant herbs in every bite. Perfect for autumn gatherings or as a weeknight accompaniment to soup or salad.
Equipment
- 9x13-inch Baking Sheet
- Parchment Paper
- Mixing Bowls
- Wooden Spoon
- Kitchen Towel
Ingredients
For the dough
- 3½ cups all-purpose flour substitute up to 1 cup with whole wheat flour for added nutrition
- 1¼ cups warm water 110°F
- 2¼ teaspoons active dry yeast 1 packet
- 1 tablespoon honey maple syrup works beautifully for a vegan option
- ¼ cup extra virgin olive oil plus more for the bowl and drizzling
- 1½ teaspoons sea salt
For the topping
- 2 Granny Smith apples thinly sliced (Honeycrisp or Pink Lady offer sweeter alternatives)
- 3 tablespoons fresh rosemary leaves roughly chopped
- flaky sea salt to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey optional, for a touch of sweetness
- freshly ground black pepper to taste
Instructions
- In a large bowl, combine the warm water and honey, stirring until dissolved. Sprinkle the yeast over the mixture and let it stand for about 5-10 minutes, or until foamy.
- Add 3 cups of flour, salt, and ¼ cup olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Gradually add the remaining flour until the dough comes together but remains slightly sticky.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Oil a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Line a 9×13-inch baking sheet with parchment paper and drizzle generously with olive oil.
- Punch down the risen dough to release air bubbles. Transfer to the prepared baking sheet and stretch it to fit the dimensions of the pan. If the dough resists stretching, let it rest for 5 minutes before trying again.
- Cover the shaped dough with a clean kitchen towel and let rise again for 30 minutes, or until puffy.
- While the dough is on its second rise, core and thinly slice the apples. Aim for slices about 1/8-inch thick.
- Preheat your oven to 425°F (220°C). When the dough has completed its second rise, use your fingertips to create dimples all over the surface, pressing down almost to the bottom of the pan.
- Arrange the apple slices decoratively over the dough, slightly overlapping them. Sprinkle with chopped rosemary, flaky sea salt, and freshly ground black pepper. Drizzle with 2 tablespoons olive oil and honey, if using.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the apples are tender. For even baking, rotate the pan halfway through the baking time.
- Remove from the oven and drizzle with a little more olive oil while still hot. Let cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before slicing.
Notes
- For best results, use a mandoline to slice apples consistently thin.
- Prepare the dough up to 24 hours in advance and refrigerate for enhanced flavor.
- Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Revive day-old focaccia by sprinkling with water before reheating at 350°F for 5-7 minutes.
- Prepare the dough up to 24 hours in advance and refrigerate for enhanced flavor.
- Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Revive day-old focaccia by sprinkling with water before reheating at 350°F for 5-7 minutes.
Nutrition
Calories: 215kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 295mgPotassium: 85mgFiber: 2gSugar: 5g
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