Apple and Brie Focaccia Bread

5 from 1 vote

Apple and Brie Focaccia Bread

This apple brie and herb focaccia recipe is a little sweet and perfectly savory. The delicious apple flavor paired with fresh herbs and creamy cheesy Brie, that practically melts into the bread like butter, creates a taste of the fall season in bread form. Make this for every gathering and deliver to friends and neighbors for a tasty fall treat.

Cook Time25

Total Time25

Course: Baking, Bread

Cuisine: Italian

Keyword: apple brie focaccia bread, apple focaccia bread

Servings: servings

Author: Elena Davis

Ingredients

1 recipe my focaccia bread
1 apple such as Fuji or Honeycrisp, cored and cut into 1/4-inch (6-mm) rounds
½ tablespoon fresh or dried rosemary crushed
½ tablespoon fresh or dried thyme crushed
8 ounce 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.

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