• Prep Time: 35 mins
  • Cooking Time: 25 mins
  • Serves: 14

Aged Cheddar and Apple Focaccia

  • Recipe Submitted by on

 Ingredients List

  • For greasing the pan:
  • 1 Tbsp olive oil
  • For the dough:
  • 1 cup warm water (105-115 F.)
  • 1 Tbsp honey
  • 2 1/4 tsp rapid rise or instant yeast
  • 1 Tbsp olive oil
  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt (less if using fine salt)
  • 1/2 tsp fresh thyme leaves
  • For the topping:
  • 1 cup shredded aged white cheddar cheese, packed
  • 3-4 red apples, unpeeled and thinly sliced avoiding core
  • 1 Tbsp olive oil
  • For finishing:
  • Flaky salt
  • leaves Fresh thyme


Preheat oven to 400 Grease a 9x13-inch baking sheet with 1 Tbsp. olive oil. Set aside.
Combine warm water and honey and stir well. Sprinkle in yeast and stir. Let stand 5 minutes then stir in 1 Tbsp. olive oil.
Add flour, salt and thyme leaves to VitaMix. Cover securely with lid. Using Variable 1, blend flour mixture about 5 seconds. until a well has formed in the centre. Stop machine and remove the centre plug from lid. Pour all the yeast mixture through the hole on to the flour mixture. Replace lid plug. Start machine at Variable 1 and slowly work up to Variable 3 and mi until a dough forms, about 10 seconds.
Stop machine and scrape the sides of the container with a rubber spatula, pulling the dough to the centre. Replace lid and select Variable Using the pulse button, pulse 15 times. Scrape dough from the sides of the container, if necessary and pulse another 15 times.
Generously flour a work surface. Remove VitaMix container from the machine, remove the lid and hold upside down over the floured surface, allow gravity to let the dough fall on to the work surface. If necessary, you can encourage it a bit with a rubber spatula. Lightly flour top of dough, then form in to a ball. Cover with a clean tea towel and let stand 10 minutes.
Gently press dough in to prepared baking pan, using your fingertips to stretch and push it so it fills the entire pan. Work as gently as possible so you don't remove all the air from the dough. Cover dough with a clean tea towel and let stand 15-20 minutes.
Use your fingertips to make some indentations in the dough. Scatter dough with 1/2 of the shredded cheese. Top with sliced apples, covering most, but not all of the top, over-lapping slightly here and there. Place 3 thyme sprigs randomly on top of apples. Drizzle with 1 Tbsp. olive oil.
Bake in preheated oven for 20 minutes. Remove from oven and scatter remaining cheese on top. Return to oven for a further 3-5 minutes, or until cheese has melted. If desired, pop under the oven broiler for a short time to brown cheese a bit. Remove from oven. Allow to stand a couple of minutes, then loosen from pan and slice focaccia on to a cooling rack. While warm, top with a sprinkling of flaky salt and a scattering of a few fresh thyme leaves.
To serve, use a pizza cutter or sharp knife to cut in to serving pieces.

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