December 23, 2018

Apple & Rosemary Focaccia

This is one festive focaccia. A bit of honey to the dough, apples, more honey, flaky sea salt and a bit more olive oil for the topping. The apples are unpeeled and thinly sliced–if you use a red-skinned variety the visual effect with the rosemary is quite festive. Recipe and photography courtesy of: Elizabeth Tulis, a DC-based lawyer by day, a home-baker by early morning and night. Follow her at Pastry & Prose.

Ingredients

Focaccia Dough

  • 227 g ripe (fed) sourdough starter
  • 2 1/4 tsp (1 packet) instant (rapid rise) yeast
  • 113 g bottled water (lukewarm)
  • 241 g all-purpose flour
  • 1 tsp table salt or fine sea salt
  • 1 tsp honey
  • 25 g (2 tbsp) extra virgin olive oil (plus more for pan)

Topping

  • 2 medium apples (a crisp, flavorful variety)
  • 37 g (3 tbsp) extra virgin olive oil, divided
  • 37 g (3 tbsp) honey, divided
  • 1 tsp flaky sea salt, such as Maldon
  • 1 1/2 tbsp rosemary

Instructions

  1. In a stand mixer with the dough hook attachment, combine the sourdough starter, commercial yeast, lukewarm water, flour, honey, 2 tablespoons olive oil, and table salt. Mix at speed level 2 for about 5 minutes, until a smooth dough is formed.

  2. Transfer the dough to a greased bowl, cover with plastic wrap, and allow to rise in a warm place for 1 hour.

  3. Grease a half sheet pan with a neutral oil, or spray with a nonstick cooking spray, then drizzle about 2 tablespoons of extra virgin olive oil into the pan.

  4. Place the risen dough in the prepared pan and gently stretch it into a large rectangle, nudging it as close to the edges of the pan as possible without tearing the dough.

  5. Cover the pan with plastic wrap or a damp tea towel and allow it to rise for 30 minutes, until slightly puffy.  Then, use your fingers to make irregularly spaced dimples in the dough, pressing almost to the bottom, but not all the way through the dough. Recover the dough and allow it to rise for an hour.

  6. If you have a baking or pizza stone, place it on a lower rack. Preheat the oven to 425 degrees F.

  7. Thinly slice the apples, avoiding the core. Coarsely chop the rosemary.

  8. After the dough has risen, uncover the pan and drizzle the focaccia with 2 tablespoons of extra virgin olive oil, then with 2 tablespoons honey. Layer on the apple slices (you may not need to use a full two apples), then drizzle with the final tablespoon of olive oil and tablespoon of honey. Sprinkle on the coarsely chopped rosemary and flaky sea salt.

  9. Place the pan in the oven, on the preheated pizza stone if you have one, and bake for 20-25 minutes, until golden brown.

Written by Caroline Corvaglia

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