Apple and Rosemary Focaccia

Apple and Rosemary Focaccia

(Makes 1 large or 2 smaller breads)

By using less yeast the dough for this lovely bread can be made in the morning and left to rise slowly in the fridge all day to be baked fresh for supper. This way it hardly requires any kneading either. A longer period of rising will only add to its final flavour.

7g dried yeast (not fast-action)
1 tablespoon Maldon sea salt
2 tablespoons + 2 tablespoons olive oil
500ml boiled and cooled water (just above body temperature)
780-840g/1 3/4 lb – 1lb 14 oz strong bread flour or 50/50 strong bread flour and spelt
4 red skinned apples such as Saturn or Red Windsor
2-3 sprigs fresh rosemary + a little extra to sprinkle over the baked bread
1 tablespoon Maldon sea salt

  1. Put the yeast in a small bowl and pour over a little of the warm water. Stir until dissolved, cover with clingfilm and leave to sponge for 10-15 minutes.
  2. Sift all but 3 oz of the flour into a large mixing bowl. Add the yeast, salt and 2 tablespoons of olive oil. Mix to form a loose dough, adding more flour if it is too loose. The bread can now go into the fridge for slow rising.
  3. Pre-heat the oven to 250°C/gas mark 9.
  4. Cut two the apples into small cubes and the other two into thin slices.
  5. Pour the dough out onto a large non-stick baking sheet or an ordinary baking sheet covered with baking parchment. Pull and stretch the dough to cover the entire sheet. The bread should be quite thick, aboout 2.5cm/1 in.
  6. Push the apple cubes into the dough and make lots of indentations in the dough using your finger. Drizzle with remaining olive oil and place the apple slices over the surface. Sprinkle with sea salt and rosemary.
  7. Place the baking sheet in the middle of the oven and at the same time, pour a small glass of water into an oven tray placed in the bottom of the oven. The steam will give the bread a nice crisp surface. Bake for approximately 25minutes.
  8. Transfer the Focaccia to a wire rack to cool down and sprinkle with a little extra rosemary just before serving.

Posted: 07 November 2008