One reason I chose to practice law instead of pursue academia is that I prefer being handed a clear problem to solve rather than inventing one. I work best when a specific challenge guides my energy. That approach applies to baking, too. Although I’ve discovered I have some creative impulses, they tend to surface most readily when I get an external spark of inspiration. This apple and rosemary focaccia grew out of exactly that kind of nudge.
Instagram is still fairly new to me, so when someone from Della Pace, a woman-owned olive oil company, messaged to propose a “collab,” I had to ask what that meant. It turned out to be simple: they offered some extra virgin olive oil and asked me to bake something with it, photograph the result, and share it. That felt like a fun project. While browsing recipes on their site I noticed an apple cake — apples and olive oil felt like a natural pair. I began to imagine apples with rosemary and olive oil on focaccia, and after a bit of checking online I settled on the plan below.
This focaccia is adapted from a King Arthur Flour recipe and includes some sourdough starter for extra depth of flavor. If you don’t keep a starter, you can use the sponge method with commercial yeast as in the original recipe. My main changes were a modest reduction in salt, a touch of honey in the dough, and a topping of thin-sliced apples with additional honey, flaky sea salt, rosemary, and olive oil. I leave the apple peel on for color and texture; a red-skinned variety looks especially festive against the rosemary.
Apple and Rosemary Foccacia
A slightly sweet, slightly savory focaccia adapted from a King Arthur Flour recipe. This version combines sourdough starter and a bit of commercial yeast, with honey and olive oil for flavor and a topping of thin apple slices, rosemary, and flaky salt.
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 (rapid-rise) yeast -
113
g
water
(lukewarm; bottled spring water if using sourdough in heavily chlorinated areas) -
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
(choose a crisp, 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, coarsely chopped
Instructions
-
In a stand mixer fitted with the dough hook, combine the ripe sourdough starter, instant yeast, and lukewarm water. Add the flour, honey, 2 tablespoons of olive oil, and the salt. Mix on low-medium (about speed 2) for roughly 5 minutes, until the dough is smooth and cohesive.
-
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm spot for about 1 hour, until noticeably puffed.
-
Grease a half-sheet pan with a neutral oil or nonstick spray. Drizzle about 2 tablespoons of extra virgin olive oil into the pan so the dough can slide and develop a crisp bottom.
-
Place the risen dough in the prepared pan and gently stretch and press it into a large rectangle, nudging it toward the pan edges without tearing the dough. Cover and let rest for 30 minutes so it becomes slightly puffy.
-
Use your fingertips to make irregular dimples across the surface, pressing almost to the pan but not through the dough. Recover and allow the dough to rise for another hour.
-
Preheat the oven to 425°F (220°C). If you use a baking stone or pizza stone, place it on a lower rack while preheating.
-
Thinly slice the apples, removing the core but leaving the peel for color and texture. Coarsely chop the rosemary.
-
Uncover the pan and drizzle the dough with 2 tablespoons of extra virgin olive oil and 2 tablespoons of honey. Arrange the apple slices on top (you may not need both apples), then drizzle the remaining 1 tablespoon each of olive oil and honey. Scatter the chopped rosemary and finish with flaky sea salt.
-
Bake on the preheated rack or stone for 20–25 minutes, until the focaccia is golden brown and crisp at the edges. Remove from the oven and let cool slightly before slicing and serving.
Recipe Notes
- If your municipal water is heavily chlorinated, consider using bottled spring water when working with sourdough starter—chlorine can weaken wild yeast. If you use a commercial-yeast sponge instead, ordinary tap water is generally fine.
- The original recipe suggests spritzing the dough with water before baking to encourage crust development. I skipped that step and still achieved a golden, crisp crust, possibly helped by the honey’s moisture. Feel free to spritz if you prefer a shinier crust.
- I used sweet-tart, red-skinned heirloom apples; any crisp variety that holds its shape while baking will work well. Avoid soft dessert apples that tend to break down into mush.
