#CrazyIngredientChallenge ~ Apple Focaccia with Gruyère and Rosemary

Welcome to the October 2017 Crazy Ingredient Challenge - this month it was rosemary and apples! I was so excited to see what everyone came up with this month. I did a quick search on these ingredients and this bread immediately jumped out at me.

We're all still pretty congested over here, so I only got to half enjoy this gorgeous bread but it is absolutely beautiful and really simple - just your typical slow process with a yeasted bread with 2 rises / resting times. It was about a half day experiment. And well worth the wait. The combination of sweet red apple with the rich gruyere cheese and a base of crisped chewy focaccia just can't be beat. There's nothing I would change about this one. It was wonderful!

Apple Focaccia with Gruyère and Rosemary adapted from Williams Sonoma 

1 1/2 tsp active dry yeast
1/2 tsp sugar
1/2 tsp kosher salt
1 cup warm water
3 cups all-purpose flour
1 1/2 TBS extra-virgin olive oil, plus more for the bowl
1/2 TBS dried rosemary
1 apple, such as Fuji or Honeycrisp, cored and cut into thin rounds
1/2 cup (2 oz.) grated Gruyère cheese
Flaky sea salt for garnish (optional)

  1. Combine yeast, sugar, salt, and warm water in a bowl. Stir to combine and then allow to sit about 5 minutes until yeast is activated and mixture is frothy.
  2. Using the flat paddle in your mixer, add in the 3 cups of flour until the mixture begins to form. Switch to the dough hook and allow to mix about 5 minutes on low speed until a ball forms.
  3. Move to an oiled bowl, cover and let rise about 90 minutes.
  4. Line a baking tray with parchment paper or silpat, and spread with about 1/2 TBS oil. Spread dough with fingers over the full tray.
  5. Dimple the bread using your finger or the handle of a wooden spoon. Use a pastry brush to dab about 1/2 TBS of oil over bread. Spread most of the rosemary over bread, then lay apple slices over. Sprinkle with remaining rosemary. Drizzle remaining 1/2 TBS olive oil over the top.
  6. Bake in preheated oven about 25 minutes. Remove, spread shredded cheese over the top, return to oven for 2 minutes. Allow to cool slightly before slicing and serving. 
  7. Sprinkle with flaky sea salt, lightly, if desired.


  1. So glad you joined us Rebekah. This bread sounds wonderful.

    1. It was really delicious! It was almost a flat bread pizza. It reheats well in the oven too, which is always a good thing in my book. :)

  2. I'm glad someone made focaccia! I really wanted to see one. Looks great!


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