So, What ELSE Can You Do With Apples?

You know, other than lining them up and taking pictures of them…

Ah, yes…the promised focaccia! This one will knock your socks off…

Start with about a pound of your favorite pizza or bread dough – that’s a ball about the size of a grapefruit. Homemade dough, or store-bought, it doesn’t really matter. In a pinch, you could probably use one of those Boboli pre-baked shells, but not a thin rolled shell from the bakery – this is pillow-y when it’s done.

Form the dough into a flattened round with your hands – mine is about 8 inches across – and place in the center of a baking sheet. You should either oil the sheet lightly, or line it with parchment. The cornmeal is totally optional, but I think it makes the finished focaccia easier to remove…

Lightly sprinkle the dough with olive oil, and poke about a dozen holes in it with a skewer.

Heat the oven to 425F, and let the dough rest for about 20 minutes.

While the dough rests, make the topping.

Core and chop one medium-sized baking apple – I used Empire, ’cause that’s what I had. You can peel it if you want to, of course, but I don’t. Add to that about 4 tablespoons of chopped walnuts, and a couple of ounces of crumbled Gorgonzola or other blue cheese. Then, pour in about 2 tablespoons of maple syrup, and mix together gently.

Once the dough has rested, spoon the topping onto it, and press it in lightly. Don’t cover the entire surface; you want some bare dough peeking through. Sprinkle a tiny bit of coarse sea salt over all…less than a quarter-teaspoon, most likely.

Now, this makes more filling than you’ll use on this one little focaccia, so don’t be surprised when you have leftovers. Save them for another day, or toss them into a salad with a little champagne vinegar…

Pop it in the oven for 20-25 minutes.

Cool for a few minutes on a wire rack, cut in quarters – or smaller wedges – and serve warm…

(You’ll find the printer-friendly version HERE)

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33 thoughts on “So, What ELSE Can You Do With Apples?

    • Unless they’re shunning all bread, I don’t see why that would be a problem…Good, wholesome ingredients – in-season, no less. And no one is required to eat an entire quarter… It’s healthy! Go for it!

  1. I do make a pizza with an apple topping, walnut and gorgonzola topping and everyone goes crazy for it!! Its always a fun fall pizza, almost dessert like. This is a great twist with the heartier foccacia bread. Looks soo yummy!

  2. When it comes to apples I always start with good old crumble, but by the looks of the picture this may come a close second. Looks delicious.

  3. WOW! I should have visited here before my applie pie, that I made today. This is so beautiful and should be so delicious too. Thank you dear Marie, I noted for next time. And yes, these days apple days… everywhere full of with apple… I would like to learn any recipe with apple. Have a nice day, and Bon Appetite, with my love, nia

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