Sweet Focaccia With Apples And Cinnamon

It’s been a while since I baked and since I had some apples thought of using them up. Then a random thought occurred to me…why not Sweet Focaccia with Apples And Cinnamon. I googled that and was surprised to see numerous recipes with all kinds of sweet combinations. I have always loved Focaccia which is a popular Italian bread. It’s the first bread that I baked successfully and hence I used my recipe but added a bit more of honey and topped it with apples, cinnamon and brown sugar. Almost like Apple Pie and need I say the aromas wafting through my house when my Sweet Focaccia With Apples and Cinnamon was baking was absolutely divine!

The Recipe For Sweet Focaccia With Apples and Cinnamon

The Ingredients:

2 1/4 teaspoons instant yeast

1 cup warm water

2 tbsp honey

2 1/2 cups Whole Wheat Flour ( I used the local Atta available near my house)

1 tsp Pink Himalayan salt

1/4 cup olive oil

1 large Apple, slice thin and soak in salt water for 10 minutes to prevent browning. Drain before using.

2 tbsp brown sugar and 1 tsp cinnamon powder mixed together

Method For Sweet Focaccia With Apples and Cinnamon:

Doubled in Size After First Proofing

Place in Pan After First Proofing

Spread Dough In Pan For Second Proofing

After Second Proofing

Top with Sliced Apples, Cinnamon And Sugar

Sweet Focaccia With Apples And Cinnamon

Slice And Serve Warm

Place yeast in the bowl of a stand mixer with the warm water and honey. Gently mix. Keep aside 10 minutes until frothy.

Add the whole wheat flour, salt, and half the olive oil (1/4 cup). Use a wooden spoon to mix everything together. Next use the dough hook attachment to knead the mixture for 5 minutes. When the dough is smooth and elastic, remove from the mixer and knead for an additional minute with your hands.

Place the dough in an oiled bowl and cover with a towel. Leave it to rise in a warm place for 1 hour – 1 1/2 hours, or until doubled in size. ( I placed it next to my gas stove to facilitate rising). This is the first proofing.

When the dough has risen, place it in an oiled 10 inch pan ( I used a round pan). Punch and press the dough into the pan evenly, dimpling the dough with your fingertips, pressing all the way to the bottom of the pan. Drizzle the top of the dough with half of the remaining the olive oil. Cover with the same dish towel and let rise again in a warm place for another 20 minutes. This is the second proofing

Preheat oven to 225Degrees Celcius/ 425℉. When the dough has risen ( after 20 minutes), drizzle with the remaining olive oil, and arrange sliced apples all over ( quantity depends on you). Sprinkle the cinnamon sugar over the apples and bake for about 30 minutes, or until focaccia is golden brown . Rest for 5-10 minutes before removing cutting. Serve warm. (It tastes much better). Warm in oven before serving remainders.

NB: I like my Focaccia to be crisp, so bake it a little longer. It’s up to you how you want it to be.

If you don’t have a stand mixer, make it the old fashioned way, using your hands. You can never go wrong with Focaccia.

were absolutely divine.