SugarBee® Apple Rosemary Focaccia

SugarBee® apples are filled with flavor notes like molasses and caramel and are the perfect
unexpected topping for chewy focaccia! This is perfect for anyone that loves a little sweet mixed
with their savory.
SugarBee® apple Rosemary Focaccia
Ingredients:
For the biga:
1/16 teaspoon active dry yeast
½ cup warm water (105 degrees)
½ cup bread flour
For the dough
Biga:
1 ¼ cups warm water
The remaining yeast from the packet
¼ cup olive oil for the dough + ½ cup for the pans
3 ¼ cups bread flour
1 tablespoon salt
3 SugarBee apples – thinly sliced
4-5 fresh rosemary sprigs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions:
1. Make the biga by combining ½ cup warm water (105 degrees) and 1/16 teaspoon of
active dry yeast in a mixing bowl and give it a few minutes for the yeast to dissolve.
Once the yeast has fully combined with the water, add in the ½ cup flour. Mix to
combine. Cover the blow with plastic wrap, leaving 12-24 hours to ferment. Once done
the biga will be bubbly and look like pancake batter.
2. Once the biga is ready, put it in a bowl fitted to a stand mixer with the dough hook
attachment. Add the 1 and ¼ cup warm water, ¼ cup olive oil, and the rest of the yeast
and mix well. While on low speed, slowly mix in the 3 ¼ cups of flour until fully
combined.
3. Add the salt, turn the speed up to medium, and beat the dough until it has formed
enough gluten. The dough should be cleaning the sides of the bowl; if not, keep adding
flour until it does. About 5-10 minutes.
4. Let the dough rise by placing it in a large bowl greased with olive oil. Cover with plastic
wrap and leave it until it has doubled in size, 1 ½ -2 hours.

5. Once the dough has doubled in size, pour it out onto a floured surface and stretch the
dough by pulling each side of the dough and folding it to the center. Put the dough back
into the bowl folded side down and cover with plastic wrap and let it rise until it has
doubled in size again. About 1 more hour.
6. Pour ½ cup olive oil into a large medium-sided baking sheet and push it around to coat.
Place the dough on the sheet and stretch to fill the sheet. Cover with a tea towel and let
the dough rest for 30 minutes.
7. Once rested, add the apples and rosemary. Gently press them into the dough. Cover
and let it rest for 45 minutes more. While it rests, preheat the oven to 400 degrees.
8. Bake the dough for 40-50 minutes until the crust is golden and very crispy. Brush-baked
focaccia with olive oil and sprinkle with more sea salt.

 

Created by: Pate Giltner @thegandmkitchen