We’ve seen so many of those colourful garden focaccia creations through the summer. This apple, sage and thyme focaccia has all the fall feels and perfect for our Canadian thanksgiving this weekend. It is a sweet, savoury and salty yeasted bread with herbs from the garden and Ontario apples. 

This focaccia is perfectly soft and fluffy and satisfyingly chewy. It’s topped with sweet apple, fresh herbs, crunchy flaky salt and extra olive oil. The dough comes together easily and doesn’t require a mixer. 

To Make This Focaccia Bread You Will Need:

• lukewarm water – the active dry yeast needs warm water to dissolve it. I suggest using a thermometer to check the temperature of the water if possible – should be around 110°F.
• maple syrup – gives the bread a hint of sweetness and helps to activate the yeast.
• active dry yeast – one envelope or 2 ¼ teaspoons to make this dough. 
• flour – all-purpose flour works well. 
• olive oil – some is mixed into dough, plus extra for drizzling on top.  
• flaky sea salt – the dough needs to be well salted plus extra for sprinkling on top of the dough before baking. 
• apple – thinly sliced apple to decorate the top.
• fresh herbs – thyme and sage add flavour and fragrance. 

The Steps for Making this Focaccia

Proof the yeast 

Mix the dough

First rise overnight in the fridge 

Second rise in the baking pan

Dimple the dough

Add toppings

Bake and serve

Print Pin

Apple and Sage Focaccia

Course Appetizer

Ingredients

• 2 ¼ tsp (1 envelope) active dry yeast
• 2 tsp maple syrup
• 5 cups all purpose flour, spooned and levelled
• 2 ¼ cups lukewarm water
• 2 tsp coarse kosher salt
• 6 tbsp extra virgin olive oil + additional for top
• flaky sea salt
• 1 apple, thinly sliced
• fresh thyme and sage leaves, blanched for 10 seconds and patted dry

Instructions

• Whisk yeast, maple syrup and water in a large bowl and let sit for 5 minutes until foamy.
• Add all purpose flour and salt and mix until a shaggy dough forms.
• Pour 4 tbsp olive oil over dough and turn to coat.
• Cover with plastic wrap (I like to use a disposable shower cap, that can be washed and used again) and place in the fridge for at least 8 hours and up to 12 hours. Remove from the fridge; the dough should be bubbly and should have risen quite a bit.
• Coat a 9 x 13” pan or deep baking dish with 2 tbsp olive oil making sure the corners are oiled.
• Tip the dough into the pan and cover lightly with a kitchen towel. Let rise in a warm place for 2-3 hours or until it’s doubled in size.
• Preheat oven to 450°F
• Dimple the dough all over with oiled fingers. Top with apple slices, herbs and flaked salt. Brush the top with more olive oil using a pastry brush.
• Bake for 20-25 minutes until apples are tender and the top is golden.
• Recipe is from @laurenbakedcake https://www.laurenkcooper.com/