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Apple Focaccia

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Focaccia is a spongy, easy-to-bake bread that can be enhanced by a variety of flavorful add-ins.

In honor of autumn, I paired this fresh focaccia with apple and honey butter, which gives each bite rich, seasonal flavor! Light and airy in texture, this bread makes a deliciously hearty breakfast or satisfying afternoon snack!

Apple Focaccia
Apple Focaccia
Cook time:
25min
Prep time:
25min
Total time:
50min

Servings:
12

Ingredients

  • 1 ¾ cups warm water
  • 1 tsp. sugar
  • 1 packet active yeast
  • 5 cups all-purpose flour
  • ½ tsp. of salt, plus more for seasoning
  • 5 Tbsp. of olive oil, plus more for coating
  • ½ Granny Smith and Red Delicious* apples, seeded and thinly sliced
  • Heinen's shelf-stable bakery butters

Instructions

  1. Preheat the oven to 425°F.
  2. Add the water, sugar and yeast to the bowl of a stand mixer and whisk until combined.  Let stand for 7-10 minutes.
  3. Add the flour, ½ tsp. of salt and 2 Tbsp. of olive oil to the bowl. Transfer the bowl to a stand mixer with a hook attachment and mix on low speed for 7-10 minutes.
  4. Remove the bowl from the mixer and cover with plastic wrap.  Rest in a warm, dark place for 60-90 minutes or until the dough doubles in size.
  5. Punch down the dough and transfer it to a 9×13 casserole dish that has been brushed with olive oil.
  6. Spread the dough to fit the casserole dish, then press down all over, using your fingertips to make indents.
  7. Evenly spread the sliced apples over the top and drizzle on the remaining 3 Tbsp. of olive oil. Season with salt.
  8. Bake at 425°F for 20-25 minutes.
  9. Cool, slice and serve with Heinen’s shelf-stable bakery butters.

*Note: If Red Delicious apples are not available in your Heinen’s Produce Department, use Honey Crisp, Fuji, Gala, or Pink Lady apples instead. 

Apple Focaccia

Products from the Recipe

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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