Apple Rosemary Focaccia Recipe

This recipe for rosemary and apple focaccia brings back cozy autumn vibes and fills my kitchen with such an amazing aroma that is just irresistible. Plus, the combination of warm, fluffy bread with crisp apple slices and a hint of rosemary is a delicious treat that makes everyone think I’m a culinary genius without even trying!

Savor the delightful flavor blend found in my Apple Rosemary Focaccia recipe. I adore the way honey’s sweetness marries with the musty notes of rosemary, revealing a newfound harmony when it comes to flavor.

Focaccia, from my perspective, is best when made with a healthy drizzle of olive oil. This ensures that the crust is crisp and crunchy, with just enough give that you’ll want to tear off a hunk.

Also, don’t skimp on the salt. Focaccia tends not only to be a vehicle for flavor but also a canvas onto which big flavors can be painted.

That’s why I use the combination of ingredients that I do.

Ingredients

Array

Ingredient Quantities

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 tablespoon honey
• 1 large apple, thinly sliced
• 2 teaspoons fresh rosemary leaves, finely chopped
• Coarse sea salt, for sprinkling

Instructions

1. In a big bowl, whisk the flour with kosher salt. Place them aside.

2. In another small bowl, combine the yeast and warm water. Stir in the honey and allow the mixture to sit for about 5 minutes until it is frothy.

3. Combine the yeast mixture and 1/4 cup olive oil with the flour mixture. Stir until a sticky dough is formed.

4. Place the dough on a floured surface, and knead it until it transforms from something rough and uncooperative to a smooth, stretchy, elastic mass. This should take about 5-7 minutes—no more, no less.

5. Lightly oil a large bowl and put the dough in it. Cover the bowl with a damp cloth. Let the bowl sit in a warm place for 1-2 hours, and when you come back, it should have doubled in size.

6. Set your oven to 450 degrees F (230 degrees C) to preheat. Take a baking sheet and line it with parchment paper. Drizzle olive oil over the parchment. The oil will help the food crisp.

7. After the dough has expanded, lightly deflate it and move it to the baking sheet that has been readied. Engage in stretching and flattening the dough so that it reaches the very corners of the sheet.

8. Place the apple slices, thin as they are, over the surface of the dough. Push them in slightly, so they have a better chance of staying put while the tart bakes. Next, take your chopped rosemary and sprinkle it over the apple-topped dough. Finally, the drizzle: this is the part where you take your generous and unmeasured amount of olive oil and drizzle it over the dough, the apples, and the rosemary.

9. Use your fingers to make little dimples all over the surface of the dough. Coarse sea salt is your next ingredient.

10. Preheat the oven to 375 degrees F. Grease a round pan. Before baking, the pie crust must be slightly cooked. Roll out the pie crust and put it in the pan. Prick the bottom with a fork, then line it with foil and fill it with pie weights, dried beans, or something heavy. Bake for 20 minutes. Carefully remove the foil and weights and bake for another 5-10 minutes, until the crust is golden brown.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Spoon or spatula for stirring
6. Clean surface for kneading (or a large cutting board)
7. Damp cloth
8. Oven
9. Baking sheet
10. Parchment paper
11. Rolling pin (for pie crust)
12. Round baking pan
13. Pastry brush (optional, for drizzling oil)
14. Fork
15. Aluminum foil
16. Pie weights or dried beans
17. Sharp knife or mandoline (for slicing apples)
18. Oven mitts

FAQ

• Can I use instant yeast instead of active dry yeast?You can substitute instant yeast for active dry yeast in this recipe, and use the same amount, with no adverse effects.
• What type of apple works best for this recipe?A firm apple such as a Honeycrisp or Granny Smith excels, and offers a nice balance of sweetness and tartness.
• Can I use dried rosemary instead of fresh?Yes, use 1 teaspoon of dried rosemary in place of the 2 teaspoons of fresh rosemary.
• How should I slice the apple?Cut the apple into even slices for uniform baking and to guarantee that it meshes nicely with the focaccia.
• Can I make this recipe gluten-free?Though it might not yield the identical texture, you might as well go ahead and use a gluten-free all-purpose flour blend made for baking.
• How long does the focaccia need to rise?Let it rise until it has doubled in bulk, which should take about 1 to 2 hours, depending on how warm the room is.
• Can I prepare the dough ahead of time?Certainly! It is possible to cool the dough in the fridge after the initial rise. The rise must take place first, and then you can place the dough in the refrigerator for 1 hour to 24 hours. After you’ve removed the cold dough from the fridge, you can shape it and bake it as you normally would.

Substitutions and Variations

All-purpose flour: You can use bread flour for a chewier texture or whole wheat flour for denser, more robust focaccia.
You can use sea salt or table salt, but if you’re using table salt, cut the amount down to 1 to 1 1/4 teaspoons.
Dry yeast: You can use instant yeast in equal amounts and mix it directly with the dry ingredients.
Olive oil, in its regular form or canola oil, can also be used for this recipe, though they may impart a slightly different flavor.
Honey: You can replace it with maple syrup or agave nectar for a different type of sweetness.

Pro Tips

1. Perfect Dough Rise: To ensure your dough rises well, place it in a warm, draft-free area. You can turn your oven to the lowest setting for a few minutes, then turn it off and let the dough rise inside with the door slightly ajar.