Apple Focaccia with Cheddar and Rosemary

This apple focaccia recipe combines all of my favorite things about early autumn: crisp Granny Smith apples, sharp cheddar cheese, ground cinnamon, and the last of the fresh rosemary from my herb garden. (Plus a healthy amount of flaky sea salt and extra virgin olive oil, of course!) Served warm, this apple cheddar bread makes a lovely accompaniment to a bowl of soup, can be cut into slices for breakfast or brunch, or piled with more cheese for a vegetarian sandwich. I especially love making this focaccia to celebrate the best flavors of fall, but it’s equally delicious all year long.

Key Ingredients

• Yeast –  I prefer instant yeast because it’s faster, but feel free to substitute active dry. Just remember to prove the yeast in warm water before mixing it with the other ingredients. And don’t allow it to come into direct contact with the salt, or the salt can kill your yeast.
• Sea Salt – I sprinkled my loaf with flaky sea salt, but pink Celtic sea salt or other coarse salts will also work for this recipe. Don’t skimp on the salt, though—the salty crunch is one of the best things about focaccia!
• Apple – You’ll need about half of a 200-gram apple, washed and thinly sliced. I don’t bother to peel mine; I like that the green skin adds color and texture to my bread. Granny Smith is a good choice, but feel free to experiment with other varieties, too. And save the other half of the apple to toss in a pumpkin spice simmer pot!
• Olive Oil – Focaccia relies on olive oil for flavor and texture (it’s called “olive oil bread” for a reason!), so use the best you can find. Plain extra virgin olive oil works nicely, but I’ve also tried this recipe with infused oils (like La Tourangelle Herbs de Provence Oil) for an additional flavor element. Like the salt, olive oil is not the place to skimp. Drizzle your loaf liberally, then serve with even more oil for dipping.

• Cheese – You’ll need 100 grams (about 3 1/2 ounces) of cubed cheese. I usually make this recipe with sharp cheddar, but any cheddar or other semi-hard cheese will work.
• Rosemary – Fresh rosemary is an absolute must for this recipe. Do not use dried! If you don’t have fresh rosemary on hand, you can replace it with another fresh, woody herb such as thyme.
• Applesauce – For the dough, I’ve replaced a portion of the olive oil with applesauce for additional moisture and apple flavor. Use plain, unsweetened applesauce, not flavored applesauce or the kind with added sugar.
• Ground Cinnamon – Any good-tasting ground cinnamon will work. You can also replace the cinnamon with ground nutmeg or cardamom, homemade mixed spice, or any combination of these.

Tips and Tricks

• Allow plenty of proving time. A slow rise helps the focaccia to develop flavor and texture. It will depend on the temperature and humidity levels in your kitchen, but as a general rule I allow two hours for the first rise, and another hour for the second.
• Create dimples in the dough. Before baking, press your fingers into the round foccacia dough to create deep dimples. This step gives the focaccia its signature look and creates pockets, into which the olive oil can settle.
• Keep it rustic. I usually make round focaccia, but you can also shape your dough into a square or rectangle. Focaccia is meant to be rustic, so don’t worry about precision.
• Don’t skimp on the olive oil. After baking, brush the top of the loaf with even more oil. This finishing touch adds flavor, makes the bread shine, and keeps the loaf moist.
• Use bread flour. The higher protein content in bread flour gives the focaccia more structure and a chewier texture. Or, use a blend of bread flour and all-purpose (plain flour), in any combination you’d like.

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Apple, Cheddar and Rosemary Focaccia

Recipe by becky

• Total TimeAbout 4 hours
• Yield1 9-inch round loaf 1x

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An apple focaccia recipe with cheddar cheese, rosemary, sea salt, and cinnamon.

Ingredients

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Focaccia Dough:

288 grams bread flour (2 1/4 cups)
160 milliliters lukewarm water (2/3 cup)
30 milliliters olive oil (3 tablespoons), plus more for drizzling
20 grams unsweetened applesauce (1 tablespoon)
8 grams kosher salt (2 teaspoons)
6 grams instant yeast (2 teaspoons)
1 tablespoon chopped fresh rosemary

Topping:

1/2 Granny Smith apple, cored and thinly sliced (about half of a 200-gram apple)
100 grams cheddar cheese, cubed (3 1/2 ounces)
150 milliliters olive oil (2/3 cup)
2-3 sprigs fresh rosemary, broken into small pieces
Flaky sea salt or pink Celtic sea salt, for sprinkling
Ground cinnamon, for sprinkling

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Instructions

Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large bowl, combine bread flour, water, olive oil, applesauce, kosher salt, instant yeast, and chopped rosemary.

With a bench scraper, bring the ingredients together until a soft dough forms. If dough feels too dry, add an additional splash of lukewarm water.

Turn dough out onto lightly floured countertop. Knead by hand until soft and elastic, about 8-10 minutes.

Place ball in a well-oiled bowl. Drizzle with more oil.

Cover bowl with clingfilm/plastic wrap or a clean tea towel. Allow to stand in a warm place for about 1 1/2 hours, or until doubled in size.

Punch dough down. Place on prepared tray and shape into an 8- to- 9-inch round.

Cover with clingfilm/plastic wrap and prove until puffy, about 1 hour more.

Preheat oven to 400° F (205° C).

With a pastry brush, brush the top of the loaf with olive oil.

Add the sliced apples and cheese cubes.

Use your fingers to push the toppings down, creating deep dimples in the dough.

Drizzle more oil on top of the bread, reserving about half of the remaining oil for after baking.

Dot the top of the loaf with the rosemary sprigs.

Sprinkle with flaky sea salt and ground cinnamon.

Bake in preheated oven for 30-40 minutes, or until bubbly and deeply golden brown, with crispy bits of cheese around the edges.

Drizzle with remaining olive oil.

Slice with a serrated knife. Serve warm or at room temperature.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. Do not freeze.

 

Equipment

flaky sea salt

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half sheet rimmed baking tray

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olive oil

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serrated knife

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ground cinnamon

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instant yeast

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• Prep Time: 30 minutes
• Rising Time: 2 1/2 - 3 hours
• Cook Time: 30 - 40 minutes
• Category: Bread
• Method: Oven

Suggested Tools and Equipment

• Serrated Knife – A serrated knife is best kind of knife for serving focaccia. The jagged, saw-like edge cuts through the loaf with precision, creating smooth, even slices.
• Half Sheet Rimmed Baking Tray -You must use a rimmed (not flat!) tray for this recipe, or the oil will leak, creating a smoky disaster in your oven and kitchen.
• Bench Scraper – A plastic bench scraper allows you to combine the dough ingredients with ease. It’s also handy for cleanup, especially when you need to scrape bits of sticky dough from the bowl or countertop.
• Kitchen Scale – An absolute must for weighing the flour. Precision is key when measuring dry ingredients for focaccia, or your dough might be too dry or too wet.

Other Focaccia Recipes You Might Enjoy

Grape Focaccia Recipe with Chili and Capers
Rosemary Focaccia Recipe
Fig and Rosemary Focaccia
Chocolate Cranberry Focaccia

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!