Here’s a recipe for Apple and Rosemary Focaccia:
Ingredients:
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups warm water (110°F)
- 3 ½ to 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- ¼ cup olive oil (plus extra for drizzling)
For the Topping:
- 1 large apple, thinly sliced
- 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried rosemary)
- 2 tablespoons olive oil
- 2 tablespoons coarse sea salt or flaky sea salt
- 1 tablespoon honey (optional)
Instructions:
- Prepare the Dough:
- In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine 3 ½ cups of flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- Mix until a dough forms. If the dough is too sticky, add more flour a little at a time until it is manageable.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Focaccia:
- Preheat your oven to 450°F (230°C).
- Punch down the risen dough and transfer it to a well-oiled 13×9-inch baking pan or a similar-sized baking sheet.
- Gently press and stretch the dough to fit the pan, creating dimples with your fingers all over the surface.
- Arrange the apple slices evenly on top of the dough. Sprinkle with rosemary leaves.
- Drizzle with olive oil and sprinkle with coarse sea salt.
- Bake the Focaccia:
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the apple slices are tender.
- If using honey, drizzle it over the focaccia immediately after it comes out of the oven for a touch of sweetness.
- Cool and Serve:
- Allow the focaccia to cool slightly before slicing and serving.
Enjoy your homemade Apple and Rosemary Focaccia!
