A fresh, springtime recipe made with apples and rosemary . The cool and easy to prepare aperitif that smells like the holidays and is accompanied by rosé ...
Preparation: 20 minutes
Rest: 2 hours
Cooking: 25 minutes
For 6 persons
In the bowl of a food processor, combine the baker 's yeast , sugar , salt and lukewarm water .
Add 50 g of flour and let stand for 5 minutes in a warm place.
Incorporate the rest of the flour then mix gently until you get a ball
of homogeneous dough.
Place the dough in an oiled container , cover with cling film and let it rise
at room temperature for about 1h30.
Preheat the oven to 220 ° C.
Make small holes in the dough using your fingers.
Pour 2 tablespoons of olive oil on the dough then sprinkle with half of the rosemary .
Wash and cut the apple into thin slices then place them on the dough.
Pour the last spoonful of olive oil over the apples and sprinkle with the remaining rosemary .
Cover a baking sheet with baking paper then using a brush, brush the paper with a tablespoon of olive oil .
Roll the dough onto the baking sheet to form a rectangle.
Cover with cling film again and let rise for another 30 minutes.
Bake for 20-25 minutes until the edges of the focaccia are golden brown.
Sprinkle with Gruyère and bake for 2 minutes. Let the focaccia cool slightly then sprinkle with fleur de sel .
Your aperitif is ready.
Also discover the recipe for focaccia with cheese and cherry .
® Emilie Plus Une Miette for Pink Lady