Autumn Glory Apple Rosemary Focaccia

Yield: 16 servings

This decorated focaccia bread is a soft, golden loaf topped with Autumn Glory® apples, fresh rosemary, and cranberries arranged into a festive design. The dough bakes up light and airy with a crisp, olive oil–rich crust, while the toppings add both flavor and visual appeal. Shaped to resemble a seasonal scene, this focaccia is perfect for holiday gatherings, entertaining, or as a centerpiece bread. Easy to customize and full of texture, this recipe combines classic focaccia with a creative, decorative twist.

Ingredients

Dough

• 2 cups warm water
• 1 teaspoon agave nectar or cane sugar
• 2 ¼ teaspoon active dry yeast
• 4 cups bread flour
• 1 ¾ teaspoons of fine table salt
• 5 -6 tablespoons extra virgin olive oil

Toppings

• 2 Autumn Glory® apples
• 4-5 large sprigs of fresh rosemary
• ¼ cup fresh cranberries
• Flaky sea salt or coarse salt

Directions

1. Mix the warm water, agave nectar, and yeast in a large bowl.
2. Let the mixture sit for 3-5 minutes until it becomes frothy.
3. In a separate bowl, whisk together the bread flour and salt. Add the dry ingredients to the yeast mixture and mix for about 1 minute until combined. It should be very wet and sticky.
4. Cover the bowl with a damp cloth or plastic and let the dough rest at room temperature for 15-20 minutes.
5. After resting, dip your hands in water to prevent sticking. Perform a stretch-and-fold by gently pulling one edge of the dough upward, then folding it over itself.
6. Rotate the bowl 90 degrees and repeat. Perform this motion two more times for a total of four folds.
7. Dip your hands in water as needed to prevent sticking.
8. Cover the dough again and let it rest for 30 minutes.
9. After resting, repeat the stretch-and-fold process, then take another 30-minute rest.
10. Repeat this sequence two more times for four rounds of stretching and folding. By the final round, the dough should feel smooth, elastic, and jiggly, with enough strength to stretch without tearing.
11. After the final stretch, generously oil a 9x13"baking pan with about 4 tablespoons of olive oil.
12. Transfer the dough to the pan, gently spreading it out to fit. Let it rest for 30 minutes. The dough should be very jiggly and soft.
13. While the dough rests, prepare the toppings. Thinly slice the apples or use small cookie cutters to create holiday shapes such as snowflakes, candy canes, or curved "hills" for the bases of the rosemary trees.
14. Wash and dry the rosemary sprigs, keeping them whole to resemble trees.
15. Lightly coat the apple slices, rosemary sprigs, and cranberries with one tablespoon of olive oil to prevent them from drying out during baking.
16. Use your fingers to press deep dimples all over the surface of the dough to help develop the characteristic focaccia texture and create air bubbles.
17. Arrange the toppings to create a winter scene. Place apple slices at the base as "snow-covered hills." Lay the rosemary springs on the apple slices to reassemble the trees. Use cranberries as "ornaments" on the rosemary trees. Drizzle an additional tablespoon of olive oil evenly over the top and sprinkle generously with coarse salt or flaky sea salt.
18. Let the decorated dough rest for a final 30 minutes while you preheat your oven to 450° F.
19. Bake for 22-25 minutes until the top is golden brown and the edges are crispy.
20. Remove from the oven. Immediately remove from the pan and transfer to a wire rack to cool completely before slicing.
21. Serve and ENJOY!

Recipe created by Thank You Berry Much for Superfresh Growers®.