Apple Rosemary Focaccia
I make focaccia at least once a week. It is excellent for snacking on, making sandwiches, and serving at lunch and dinner alongside a bowl of soup or pasta. All of my grandkids love focaccia, and in fact, unless I hide it by freezing some of it, my tray of focaccia rarely lasts an entire day.
I usually keep my focaccia toppings simple by drizzling the top with our own extra virgin olive oil, a sprinkling of coarse sea salt, and some chopped fresh rosemary. However, to keep from getting bored, every once in awhile, I’ll add some chopped olives into the dough. I also like to top my focaccia with some unique toppings such as lemons or other fruit. This particular focaccia is one I made this fall after buying too many locally grown apples. I used some of my apples for apple butter, others for roasted applesauce, and made a lot of muffins. I used up even more of my apples, making this tasty apple topped focaccia. You can use any flavorful apple, sliced very thin, and favorite cheese such as Asiago, Gruyere, or even Parmesan. Fresh rosemary is essential as it gives the bread a lovely light herbal flavor, and do use a good quality extra virgin olive oil.
Deborah Mele 2020
Apple Rosemary Focaccia
A unique flatbread topped with apples, rosemary, and cheese to celebrate fall.
- 1 Pkg. Active Dry Yeast
- 1 1/2 to 2 Cups Warm Water
- 5 Cups All-purpose, Unbleached Flour
- 1 Teaspoon Salt
- 2 Tablespoons Olive Oil
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Chopped Rosemary
- 2 Teaspoons Coarse Salt
- 1 1/2 Tablespoons Coarsely Chopped Rosemary
- 2 Medium Apples, Cored & Thinly Sliced (Honey Crisp, Pink Lady, or Fuji Work Well)
- 3/4 Cup Grated Cheese Of Choice (See Notes Above)
- Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
- In a large bowl, combine the flour, teaspoons of salt, olive oil, yeast mixture and remaining water.
- Mix thoroughly with a wooden spoon and then your hands.
- Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
- Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours in a warm spot.
- Preheat oven to 425 degrees F.
- Punch down dough and place on a 13 X 9 inch oiled baking sheet, using your fingers to spread across the sheet.
- Dimple the top surface with your finger tips, and then evenly spread the apple slices across the top, and drizzle with olive oil and sprinkle with the sea salt and chopped rosemary.
- Bake about 20, remove from oven and sprinkle the cheese evenly across the top.
- Bake another 5 to 7 minutes until the cheese has melted and the focaccia is golden brown.
- Serve warm or at room temperature.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 579mgCarbohydrates: 45gFiber: 3gSugar: 3gProtein: 7g
What brand of flour and olive oil do you use? Thanks so much
I use King Arthur flour and our own olive that we harvest from our hundred trees in Umbria.