Apple Strawberry Focaccia

Soft focaccia topped with fresh strawberry and apple slices is a wonderful summer snacking bread. A super simple yeast bread recipe flavoured with lemon thyme and goat cheese. Serve with a drizzle of honey or dip in olive oil while you enjoy a sunny afternoon outdoors.

2.5 tsp. active dry yeast
1 cup water, warm
1 Tbsp. pure honey
3 cups all-purpose flour, unbleached (375 g)
1 tsp. sea salt
¼ cup extra-virgin olive oil
1 large juicy apple, core removed and sliced
1 pt fresh strawberries
4 oz goat cheese
fresh lemon thyme

In bowl of stand mixer gently stir together yeast, honey and warm water (110°F). (I use a hand whisk) Let yeast mixture sit for 10-15 minutes until frothy.

Meanwhile in a separate bowl whisk together flour and sea salt.

Once the yeast mixture is frothy, fit mixer with dough hook, pour in olive oil and slowly spoon in flour mixture on medium low speed. When all flour is incorporated turn up to medium and work until it resembles a soft slightly sticky dough. Beat for about 4-5 minutes. Also try a windowpane test.

Place dough ball onto countertop or working station with a very small amount of oil. The surface should still have some dry spots to “grip” the dough. Cup the dough with your hands and roll it in a tight circle to smooth the shape.

Place dough ball into a lightly oiled large bowl with a Tbsp. of olive oil at the bottom.

Then, cover the bowl with plastic wrap and let rise in a warm, draft free location for 1-2 hrs.

Once dough has doubled in size, remove from bowl and place on rimmed baking sheet. (Baking sheet can either be sprayed with non-stick spray or lined with parchment paper.)

Stretch the dough with your hands into a long rectangle across the baking tray about 9x13”.

Then take your fingers and press down into the dough, creating small dimples or wells across the surface. (don’t tear holes)

Sprinkle the crumbled goat cheese and thyme leaves on the dough. Place sliced apples and strawberries evenly across the dough into some of the wells.

Drizzle entire surface of dough with olive oil.

Let the dough rest for 20-30 minutes for a final puff before baking.

Preheat Oven to 400°F (200°C/180°C fan, Gas Mark 6) while dough is resting.

Bake for 20-25 minutes until slightly golden around edges.

Once baked, let pan cool on rack. Remove bread and slice, serve with honey.

Wrap bread in aluminum foil or place in airtight container for up to a week of freshness.