Apple, Walnut & Honey Sourdough Focaccia with Rosemary

Apple, Walnut & Honey Sourdough Focaccia with Rosemary ingredients

• 4 cups (500g) all-purpose flour
• 1.75 cups (420g) warm water (90-95°F)
• 0.5 cup (120g) active sourdough starter
• 2 tsp (10g) fine sea salt
• 0.5 cup (120ml) extra virgin olive oil
• 1 medium crisp apple (e.g., Honeycrisp or Fuji), thinly sliced
• 0.5 cup walnuts, roughly chopped
• 1 tbsp fresh rosemary leaves
• 2 tbsp honey

How to make Apple, Walnut & Honey Sourdough Focaccia with Rosemary

1. **Prepare Autolyse:** In a large bowl, combine 4 cups (500g) all-purpose flour and 1¾ cups (420g) warm water (90-95°F). Mix until just combined, cover with plastic wrap, and let rest for 30 minutes to 1 hour.
2. **Add Starter and Salt:** Add ½ cup (120g) active sourdough starter and 2 teaspoons (10g) fine sea salt to the dough. Mix thoroughly for 2-3 minutes by hand until fully incorporated and the dough is sticky.
3. **Incorporate Olive Oil:** Drizzle 2 tablespoons (30ml) of extra virgin olive oil over the dough. Fold the dough over itself several times until the oil is mostly absorbed, enriching the dough.
4. **Bulk Fermentation (Stretch and Folds):** Cover the bowl and let the dough rest for 30 minutes. Perform 3-4 sets of 'stretch and folds' every 30-45 minutes over 2-3 hours. Use wet hands to gently stretch a portion of dough upwards and fold it to the center, rotating the bowl after each fold, until the dough is gassy and increased in volume by 20-30%.
5. **Cold Proof (Recommended):** Lightly grease a clean, airtight container with olive oil. Gently transfer the dough, cover tightly, and refrigerate for 12-24 hours for enhanced flavor and texture.
6. **Prepare Baking Pan:** On baking day, remove the dough from the refrigerator 2-3 hours before baking. Generously drizzle ¼ cup (60ml) of extra virgin olive oil into a 9x13 inch baking pan, ensuring the entire bottom and sides are well coated.
7. **Transfer and Rest Dough:** Gently tip the cold dough into the prepared pan, avoiding deflation. Drizzle a little more olive oil over the top. Cover loosely with plastic wrap and let rest at room temperature for 1-2 hours to relax and warm up for the final proof.
8. **Final Proof and Dimpling:** Once the dough has spread and is bubbly, preheat your oven to 425°F (220°C). Remove the cover from the dough. Drizzle an additional 2 tablespoons (30ml) of extra virgin olive oil generously over the dough. Using oiled fingertips, gently press straight down into the dough to create deep dimples, taking care not to tear the dough.
9. **Add Toppings:** Arrange the thinly sliced medium apple evenly over the dimpled focaccia dough. Sprinkle ½ cup of roughly chopped walnuts and 1 tablespoon of fresh rosemary leaves over the apples. Gently press the toppings into the dough to help them adhere.
10. **Bake the Focaccia:** Place the focaccia in the preheated oven and bake for 25-32 minutes, or until the crust is deeply golden brown and the apples are tender and slightly caramelized. The internal temperature should reach 200-210°F (93-99°C).
11. **Cool and Serve:** Remove the focaccia from the oven. Immediately drizzle 2 tablespoons of honey evenly over the hot focaccia. Transfer to a wire rack to cool for at least 15-20 minutes before slicing and serving warm or at room temperature.

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