What if I told you that focaccia doesn’t have to include just herbs and cheese? What if there’s a “dessert” focaccia?
And why haven’t I thought of making this before?
I came across “dessert” focaccia during an accidental visit to Eataly Boston a few weeks ago. By accidental, I mean, taking a casual stroll through Prudential Center, then “oh, hey… what’s this? Want to go in?” I felt like a five-year-old in a candy store with my giddy clapping hands and the biggest, most awkward grin anyone’s ever seen. I was so happy.
I love, love, lovvveee savory focaccia, but life has is now just that much better with sweet focaccia in the mix. I repeatedly told myself that I had to make and replicate Eataly’s Apple Cinnamon Foccacia at home.
After some online research and a little recipe testing… say hello to spongy, soft, and pillowy Apple Cinnamon Focaccia!
Bonus:this Apple Cinnamon Focaccia will make your house smell like fall, even in the middle of spring. YASSS. Make thissss, guys! Like now. Happy baking!
Recipe adapted from Food Network.
- 1¾ cups warm water
- 1 package active dry yeast
- 5 tablespoons granulated sugar
- 3½ cups all-purpose flour
- 1½ cups bread flour
- 1 tablespoon kosher salt
- 1 cup extra-virgin olive oil, divided
- 2 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
- 2 baking apples (Cortland, Gala, Honeycrisp, etc.)
- ). In a small bowl, dissolve sugar in warm water. Gently stir in yeast to water and sugar mixture and set in a warm place for 15-20 minutes, or until yeast is bubbling.
- ). In the bowl of an electric mixer fitted with a dough hook, add the flours, salt, ½ cup olive oil, and the yeast mixture. Mix on low speed until the dough comes together. Increase the speed to medium and continue kneading the dough for 5-6 minutes, until it’s smooth. Add a sprinkling of flour if the dough is too sticky.
- ). Remove the dough from the bowl and place on a lightly floured surface. Knead it by hand a few times. Lightly coat the mixer bowl with olive oil and transfer the dough to the oiled bowl. Cover the bowl with an oiled piece of plastic wrap and place the bowl in a warm place. Let the dough rise until it has doubled in size, about 2 hours.
- ). While the dough is rising, coat a 16”x12” baking sheet (or similar size) with the remaining ½ cup of olive oil. Once the dough has doubled, place the dough on the oiled baking sheet. Spread the dough out by pressing with your fingers. Turn the dough over to coat the other side of the dough with olive oil. Continue stretching the dough with your fingers to fit the size of the pan, while making deep dimples with the tips of your fingers all throughout the dough. Place the pan in a warm place and let rise for 1 hour, or until it has doubled in size.
- ) While the dough is rising, preheat the oven to 425 degrees F. Ready your cinnamon sugar: Combine the sugar and cinnamon in a small bowl and mix well. Ready your apples: Peel the apples and cut in half through the stem. Using a knife and a melon baller, remove the stems and cores. Slice the apples crosswise into ¼-inch thick slices.
- ). When the dough is ready, place the apple slices on the focaccia, creating multiple columns of apple slices. Sprinkle cinnamon sugar generously on top of dough. You will not need all of the cinnamon sugar.
- ). Place the dough in the preheated oven, rotating the baking sheet halfway through, and bake until the top is golden brown, about 20-30 minutes. Remove the focaccia from the oven and let cool on the pan on a wire rack for 30 minutes or until it’s cool enough to handle. Cut into slices and serve.