The Italian flatbread known as focaccia takes well to a host of toppings, such as the apple and Gruyère cheese featured here. Cut this savory bread into slices and serve with cocktails or sparkling wine at your next autumn gathering.
Apple Focaccia with Gruyère and Rosemary
1 1/2 tsp. active dry yeast
1/2 tsp. sugar
1/2 tsp. kosher salt
1 cup (8 fl. oz./250 ml) warm water (110° to 120°F/43° to 49°C)
3 cups (15 oz./470 g) all-purpose flour
4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil, plus more for the bowl
1 Tbs. roughly chopped fresh rosemary
1 apple, such as Fuji or Honeycrisp, cored and cut into 1/4-inch (6-mm) rounds
1/2 cup (2 oz./60 g) grated Gruyère cheese
Flaky sea salt for garnish
In the bowl of an electric mixer, stir together the yeast, sugar, salt and warm water, then stir in 1/4 cup (1 1/2 oz./45 g) of the flour. Let stand in a warm spot until foamy, about 5 minutes.
Add the remaining 2 3/4 cups (13 1/2 oz./425 g) flour, fit the mixer with the flat beater and beat on low speed until the dough starts to come together, about 1 minute. Switch to the dough hook and beat on low speed until the dough forms a smooth, elastic ball, about 5 minutes. Transfer to an oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in size, about 1 1/2 hours.
Line a quarter sheet pan with parchment paper and brush the parchment with 1 Tbs. of the olive oil. Punch down the dough, then turn it out onto the prepared sheet pan and stretch it to fit the pan. Cover loosely with plastic wrap and let rise for 30 minutes.
Meanwhile, preheat an oven to 425°F (220°C).
Using your fingertips, make a pattern of dimples at 2-inch (5-cm) intervals over the entire surface of the dough. Drizzle with 2 Tbs. of the olive oil, sprinkle evenly with half of the rosemary and arrange the apple slices on top, slightly overlapping. Drizzle the remaining 1 Tbs. olive oil over the apple slices and sprinkle with the remaining rosemary.
Bake until the edges of the focaccia are golden brown and the center is cooked through, 20 to 25 minutes. Sprinkle the cheese over the top and bake until just melted, about 2 minutes more. Let the focaccia cool slightly before serving. Garnish with flaky sea salt and cut into slices. Serves 8.
Williams-Sonoma Test Kitchen