Ingrédients
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Preparing the pastry
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Garnish and cooking process
- 60 g de gruyère
Étapes
Step 1/2 : Preparing the pastry
- Mix the baker’s yeast, sugar, salt and lukewarm water in a mixing bowl.
- Add 50g of flour and let the mixture rest for 5 minutes in a warm place.
- Add the remaining flour and mix gently until the dough forms a homogeneous ball.
- Place the dough in an oiled dish, cover with cling film and let it rise at room temperature for around 1h30.
- Cover a baking tray with baking paper and then use a brush to baste the paper with a tablespoon of olive oil.
- Roll out the dough on the baking tray in order to form a rectangle.
- Cover with cling film and let it rise another 30 minutes.
- Preheat the oven to 220°C.
- Form small holes in the dough using your fingers.
Step 2/2 : Garnish and cooking process
- Pour 2 tablespoons of olive oil on the dough and sprinkle with half of the rosemary.
- Wash and cut the apple into thin slices and display them on the dough.
- Pour the remaining tablespoon of olive oil onto the apples and sprinkle with the rest of the rosemary.
- Bake for 20 – 25 minutes until the edges of the focaccia are golden brown.
- Sprinkle with the Gruyère cheese and bake for another 2 minutes.
- Let the focaccia cool down, and sprinkle with fleur de sel.
- Your focaccia is ready !
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