Ingredients
Units
Scale
- 1 recipe for my focaccia bread
- 1 apple, such as Fuji or Honeycrisp, cored and cut into 1/4-inch (6-mm) rounds
- 1/2 tablespoon fresh or dried rosemary, crushed
- 1/2 tablespoon fresh or dried thyme, crushed
- 8 oz Brie cheese, cut in slices
- Flake sea salt for topping
- Olive oil for topping
Instructions
- Preheat oven to 450 degrees F.
- Make focaccia as directed in the recipe. Follow directions until after dimpling it with your fingers. Before the step of putting the focaccia in the oven: sprinkle evenly with half of the rosemary and thyme. Arrange the apple slices on top, slightly overlapping. Tuck the slices of brie slightly underneath every other apple and distribute evenly. Finish with a drizzle of olive oil over the apple slices and sprinkle with the remaining herbs and a sprinkle of flake salt.
- Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold!
Notes
Makes great sandwich bread. Simply cut a slice in half lengthwise and use for a sandwich!
Storing: The focaccia will keep at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it in pieces, wrap each piece in plastic wrap, place in resealable plastic freezer bag, and freeze for up to 1 month. *I do not recommend freezing the tomatoes. Remove them before freezing.
Short Rise Option: To skip the long rise (12 hours and up to 48 hours), simply let the mixed dough rise at room temperature until doubled, about 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
- Prep Time: 15 min +8-24 hours (dough rest time)
- Cook Time: 25 min
- Category: Savory
- Method: Italian
- Cuisine: Italian