Apple Focaccia with Blue Cheese and Herbs
Photo by Matt Dutile
MAKES
One 13 by 18 inch / 33 by 46 cm loaf
TAKES
Prep time: 13 hours (includes rises)
Cook time: 38 minutes (includes cooling)
Total: 13 hours 38 minutes
✻ ABOUT THIS RECIPE
A focaccia with fall vibes that I’m fully obsessed with. Topped with whole apples that have been thinly sliced, crumbled blue cheese, rosemary, and honey - it’s almost like a portable cheese plate. I like to serve this for a simple lunch alongside a big green salad - but it’s also a great accompaniment to soups, braises, or roasts - anything savory and/or saucy!
INGREDIENTS
Focaccia Dough
600 g / 5 cups all purpose flour
6 g / 2 teaspoons instant yeast
12 g / 1 ½ tablespoons kosher salt
38 g / 3 tablespoons extra virgin olive oil, plus more as needed
Toppings
extra virgin olive oil, as needed
300 g / 2 medium whole apples
42 g / 2 tablespoons honey
2 g / 1 tablespoon chopped fresh rosemary
177 g / 6 ounces high quality blue cheese
fresh thyme sprigs, as needed for finishing
More Savory Bakes This Way:
METHOD
1. Make the Focaccia Dough: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast, salt, 565 g / 2½ cups warm water and olive oil on low speed until a shaggy, sticky dough forms, about 2 minutes. Scrape the side and base of the bowl well, then mix again on medium speed for 2 minutes more.
2. Grease a large bowl with olive oil. Transfer the dough to the bowl, cover with plastic wrap and let the dough rise overnight (at least 12 hours and up to 24 hours).
3. Assemble and Bake: When ready to bake, grease a 13 by 18 inch / 33 by 46 cm rimmed baking sheet generously with olive oil, then scoop the dough onto the prepared baking sheet. Stipple the dough all over with your fingertips, then let it rest for 30 to 45 minutes.
4. Drizzle the dough all over with a bit of olive oil, then stipple the dough again and let it rest for 15 to 30 minutes more.
5. Position a rack in the lower third of the oven and preheat to 425°F / 218°C. Arrange the apple slices over the surface of the dough in an even layer, overlapping each piece slightly. Drizzle the honey evenly over the apples and sprinkle the rosemary evenly on top.
6. Transfer the focaccia to the oven and bake until it’s evenly golden brown (the fruit may even be charred in places—that’s OK), 15 to 18 minutes. Cool for 20 minutes, then sprinkle the blue cheese and thyme on top of the focaccia. Cool completely before slicing and serving.
NOTES
This concept also works with other toppings, too - sliced pears with parmesan and thyme is one of my favorite combos.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
