One reason I chose to become a practicing lawyer rather than an academic is that I enjoy being handed a concrete problem and working toward a solution. I tend to be most productive when there is a clear challenge in front of me, something specific enough to shape my thinking and give my effort direction. The same is often true in the kitchen. While I have realized over time that I do have creative instincts of my own, those instincts usually come alive when I receive a nudge from outside: an ingredient, a prompt, a conversation, or a new idea that gives me a place to begin. This apple and rosemary focaccia is a perfect example.
Instagram was still fairly new territory for me when I received a message from someone at Della Pace, a woman-owned olive oil company, asking whether I would be interested in a “collab.” I had to ask what, exactly, that meant. In this case, it meant receiving a bottle of lovely extra virgin olive oil, baking something with it, photographing the result, and sharing it. In other words: a project. That was all the motivation I needed. As I looked through a few recipes already posted on the Della Pace website, an apple cake caught my eye. Apples and olive oil made sense together, but my mind quickly wandered to apples, rosemary, and olive oil. Almost immediately, focaccia came to mind. After a little browsing and a bit of planning, I had the outline for a sweet-savory apple and rosemary focaccia that felt both simple and special.
This apple and rosemary focaccia is based on a King Arthur Flour recipe and includes a small amount of ripe sourdough starter, which gives the bread a deeper, more complex flavor. If you do not keep sourdough starter on hand, the original recipe offers an option for making a sponge with commercial yeast, which could be used instead. For this version, I reduced the salt slightly, added a little honey to the dough, and finished the focaccia with thinly sliced apples, more honey, flaky sea salt, fresh rosemary, and extra virgin olive oil. The result is a golden, crisp-edged focaccia with a tender interior, a light sweetness from the apples and honey, and an herbal note from the rosemary. Leaving the apples unpeeled keeps the preparation easy and, if you use a red-skinned variety, gives the finished bread a beautiful color contrast.
Apple and Rosemary Focaccia
This slightly sweet, slightly savory focaccia is made with sourdough starter, extra virgin olive oil, sliced apples, rosemary, honey, and flaky sea salt. It is adapted from a King Arthur Flour focaccia recipe and works beautifully as a breakfast bread, appetizer, or snack.
Appetizer, Breakfast
apples, extra virgin olive oil, focaccia, rosemary
Ingredients
Focaccia Dough
-
227
g
ripe fed sourdough starter -
2 1/4
tsp (1 packet)
instant yeast or rapid-rise yeast -
113
g
lukewarm bottled water -
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 the pan
Topping
-
2
medium apples, preferably a crisp and 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
fresh rosemary
Instructions
-
In the bowl of a stand mixer fitted with the dough hook, combine the sourdough starter, instant yeast, lukewarm water, all-purpose flour, honey, 2 tablespoons of extra virgin olive oil, and table salt. Mix on speed level 2 for about 5 minutes, or until the dough is smooth and cohesive.
-
Transfer the dough to a greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
-
Grease a half sheet pan with neutral oil or nonstick cooking spray. Drizzle about 2 tablespoons of extra virgin olive oil into the pan so the bottom is lightly coated.
-
Place the risen dough in the prepared pan. Gently stretch it into a large rectangle, easing it toward the edges of the pan without tearing the dough. If it resists, let it rest briefly before continuing.
-
Cover the pan with plastic wrap or a damp tea towel and let the dough rise for 30 minutes, until it looks slightly puffy. Use your fingers to press irregular dimples into the dough, pushing almost to the bottom without breaking through. Cover again and let the dough rise for 1 hour more.
-
If you have a baking stone or pizza stone, place it on a lower oven rack. Preheat the oven to 425 degrees F.
-
Thinly slice the apples, working around the core. Coarsely chop the fresh rosemary.
-
After the final rise, uncover the pan. Drizzle the focaccia with 2 tablespoons of extra virgin olive oil and 2 tablespoons of honey. Arrange the apple slices over the dough; you may not need both apples. Drizzle with the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of honey. Sprinkle the chopped rosemary and flaky sea salt evenly over the top.
-
Place the pan in the oven, directly on the preheated stone if using one. Bake for 20 to 25 minutes, until the focaccia is golden brown with crisp edges and the apples are tender.
Recipe Notes
- Because the water in Washington, DC, is heavily chlorinated and can interfere with wild yeast, I use bottled spring water when baking with sourdough starter. Depending on your local water, this may not be necessary. If you are using a sponge made with commercial yeast, even chlorinated water should generally be fine.
- The original King Arthur Flour recipe calls for spritzing the focaccia with water before baking. I forgot that step and still ended up with a golden, crisp crust, possibly because of the added moisture from the honey. You can add the spritzing step if you prefer.
- I used sweet-tart, red-skinned heirloom apples. Many apples will work well here as long as they are crisp enough to hold their shape during baking rather than collapsing into softness.
