Description
Golden, fluffy, focaccia topped with autumn harvest apples and fresh herbs that's super easy to make and done with just 7 ingredients!
Ingredients
Scale
- 3 1/2 cup bread flour + 1/2 cup of extra
- 1 1/4 cups warm water (heated to between 105 and 110°F.)
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons coarse salt
- 4 tablespoons extra virgin olive oil
- 2 to 3 medium apples, thinly sliced (I used honey crisp and Granny Smith apples)
- 2 teaspoons fresh rosemary, roughly minced
- Optional: 1 teaspoon fresh thyme, roughly minced
- Optional garnishes: flaky sea salt, drizzle of olive oil
Instructions
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add an optional teaspoon of sugar to help get the yeast going and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- Gently stir in flour, 1 tablespoon of the olive oil, and salt. Add the remaining water and mix until just combined. Mix with the dough hook on the lowest or "stir" setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add ¼ cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
- Grease a large bowl. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 45 minutes to 1 hour in a warm place, or until the dough has doubled in size.
- Grease a 9X13 baking dish with 1 tablespoon of the olive oil. Punch down the dough a couple times and then turn it out onto a lightly floured surface. Roll it into a 9X13 rectangle about ½ inch thick. Place the dough in the prepared baking pan. Cover with a towel and let rise for another hour (you can also let it rest over night in the fridge for more flavor, just let it come to room temperature before moving on to step 7).
- Once done rising, preheat oven to 400˚F. Using your fingers, dimple the surface of the dough deeply (all the way to the surface of the baking pan!) and evenly. Top with sliced apples. Drizzle with remaining olive oil and sprinkle with fresh rosemary and thyme.
- Bake for 20 to 25 minutes, until golden and cooked through. Remove from heat and let cool oil a wire rack for 5 minutes. Garnish with any remaining fresh herbs, flaky sea salt, and a drizzle of olive oil as desired. Serve immediately.
- Prep Time: 2 hours
- Cook Time: 20 minutes
