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    Home » Recipes » Appetizer Recipes

    Aged Cheddar and Apple Focaccia

    Dec 8, 2016 | by Jennifer | Last Updated: Dec 1, 2021

    Jump to Recipe

    Easy and delicious apple focaccia, with aged cheddar. This one is perfect for entertaining, as it pairs beautifully with wine and is easy to grab and enjoy.

    apple focaccia with cheddar sliced on board

    This Aged Cheddar and Apple Focaccia is one of my favourite holiday offerings. It's absolutely delicious, easy to make and goes beautifully with a glass of wine for entertaining. I think you will be amazed at how quickly it comes together. You can be enjoying this lovely focaccia warm from the oven in a little over an hour!

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    Cheese - Use a really great aged white cheddar cheese for this one, if you can. I love a 5-year old aged white cheddar. As there isn't a ton of cheese on this focaccia, you really want the cheese to have a lot of flavour!

    Apples - A red-skinned apple will give the prettiest results. Beyond that, any apple will work here.

    Thyme - Fresh thyme leaves and sprigs are a nice addition to this one, though you can use dried thyme if that's all you have on hand. Just use several pinches over the top.

    Cook's Notes

    • You can make this focaccia in a bowl with a spoon or in a stand mixer with a kneading hook. Either way, only add enough flour to bring the dough together. Dough may be a bit sticky-looking still, but you can add a bit more on the work surface, as needed. Dough should be moist, but should not stick to your hands.
    • I used a mandolin to slice my apples super thin. I recommend that if you have one. If not, grab your sharpest knife and cut apple slices as thinly as you can. Just cut thin slices from apposite sides of the apple and stop when you reach the core. This way you'll get equally-sized slices.
    • This one is best enjoyed on the day it is baked, but don't hesitate to make it several hours ahead. Let sit loosely covered at room temperature until you are ready to enjoy. If you'd like to enjoy it slightly warm, simply set on a baking sheet and pop it into a 350F oven for a few minutes.
    • If you like, you can drizzle a bit of nice honey on top of this one to serve, as well.
    • This focaccia should also freeze well. Thaw in its wrapping, then if you like, warm slightly on a baking sheet in a 350F. oven to "refresh".

    apple focaccia with cheddar sliced on board

    Recipe

    Aged Cheddar and Apple Focaccia

    Aged Cheddar and Apple Focaccia

    Easy and delicious apple focaccia, with aged cheddar. This one is perfect for entertaining, as it pairs beautifully with wine and is easy to grab and enjoy.
    Author: Jennifer
    5 stars from 4 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 15 mins
    Cook Time 25 mins
    Rising Time: 30 mins
    Total Time 1 hr 30 mins
    Course Bread
    Servings 14 servings

    Ingredients
     

    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 active dry 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, less if using dried thyme

    For the topping:

    • 1 cup aged white cheddar cheese, shredded, packed
    • 3-4 red apples, unpeeled and thinly sliced down the sides, avoiding core
    • 1 Tbsp olive oil

    For finishing:

    • Flaky salt
    • leaves Fresh thyme
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 400F. Grease a 9x13-inch baking sheet with 1 Tbsp. olive oil and set aside.
    • In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the warm water and honey and stir well. Sprinkle in the yeast and stir. Let stand 5 minutes. Stir in 1 Tbsp. olive oil.
    • Add 2 cups of the flour, the salt and thyme leaves and knead in. Continue adding the remaining flour in small increments, as needed, until dough wraps the hook (or spoon) and cleans the bowl in spots. Dough will be moist and may look a bit sticky still.
    • Generously flour a work surface. Remove dough to work surface and lightly flour the top of the 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.
    • Meanwhile, prepare your apple slices. To slice, take thin slices from opposite sides of the apple, slicing from top to bottom in very thin slices and stopping when you reach the core. Discard or save remaining apple for another purpose. Set aside.
    • 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 surface, over-lapping slightly here and there. Place 3 thyme sprigs randomly on top of apples. Drizzle with 1 Tbsp. olive oil.
    • Bake in preheated 400F. 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. Drizzle with a bit of nice honey to serve, if you like.

    Notes

    Be sure to read the Ingredient and Cook's Notes above the recipe card for more tips on making this recipe.

    Nutrition

    Calories: 165kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 217mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 1.8mg | Calcium: 64mg | Iron: 1.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Bri says

      March 15, 2021 at 8:22 pm

      Has anyone tried this with parmesan instead of cheddar? Would like to know if the pair is nice.

      Reply
    2. Dave says

      August 12, 2020 at 1:09 pm

      5 stars
      This recipe is a gem!!! I've made it now more times than I can remember. It's easy to make and always works out perfectly. It has wowed everyone I have served it to. It's a keeper and rapidly became one of my forever recipes.

      Reply
      • Jennifer says

        August 12, 2020 at 7:13 pm

        So glad you are enjoying it, Dave! Thanks so much :)

        Reply
        • Dave says

          August 13, 2020 at 11:43 am

          5 stars
          I have also made your recipe and left out the apples so that I can make croutons. It makes the most exquisite croutons.

          Reply
          • Jennifer says

            August 13, 2020 at 11:49 am

            It has never occurred to me to make croutons out of focaccia! A great tip that I'll be trying soon :)

            Reply
    3. Sisu says

      June 21, 2018 at 9:24 am

      5 stars
      Jennifer,
      I made this for a dinner party last night and it disappeared in a flash. They loved it, me too! My food processor worked great to make the dough and will now use it for other breads. Never had used it before so thanks for the heads up on a quick mix.

      Reply
      • Jennifer says

        June 21, 2018 at 9:46 am

        So glad! I love this flatbread dough and this topping in particular. I could eat it every day :) Thanks!

        Reply
    4. Jennifer says

      December 20, 2016 at 11:32 am

      What if your vitamin doesn't have a pulse setting (older model)?

      Reply
      • Jennifer says

        December 20, 2016 at 11:34 am

        Hi Jennifer, You could try just a quick on and off, to replicate the pulse. Just make sure it's not straining your machine at all. If it is, just dump it on to a floured surface and knead a bit by hand.

        Reply
    5. Cathy | whatshouldimakefor.com says

      December 12, 2016 at 1:23 pm

      I've never used a blender for focaccia, can't wait to try. Great video! And of course you had me at bread and cheese!

      Reply
      • Jennifer says

        December 12, 2016 at 3:02 pm

        Thanks Cathy and yes, bread and cheese are my two favourite words :)

        Reply
    6. Laura | Tutti Dolci says

      December 09, 2016 at 5:59 pm

      This is one beautiful savory bread! Love pairing of aged cheddar and apple - such a classic :)

      Reply
      • Jennifer says

        December 09, 2016 at 6:27 pm

        Thanks Laura and yes, it's delicious together :)

        Reply
    7. Sara says

      December 09, 2016 at 5:35 pm

      I would have never thought to make bread in a vitamix but I love the idea! I'm going to try it with pizza dough too!

      Reply
      • Jennifer says

        December 09, 2016 at 6:27 pm

        It worked a charm, Sara and yes, I think it would be great for pizza dough, too :)

        Reply
    8. Karen (Back Road Journal) says

      December 09, 2016 at 9:26 am

      What a nice treat to serve at a cocktail party…just pinned.

      Reply
      • Jennifer says

        December 09, 2016 at 10:05 am

        Thanks so much, Karen :)

        Reply
    9. Robyn says

      December 09, 2016 at 8:12 am

      The Vitamix blender is magical, lol. That's what I say when friends ask me why I get so excited about mine. There's nothing it can't do! Have you made soup in it yet, Jennifer? That was mind-blowing!

      This is so beautiful and will be perfect over the holidays!

      Reply
      • Jennifer says

        December 09, 2016 at 9:16 am

        Thanks Robyn and no, I haven't tried soup yet, but my daughter keeps talking about how it blends AND HEATS! That is magical :)

        Reply
    10. AnnieSue says

      December 08, 2016 at 1:03 pm

      Would you happen to know the weight of the cheese used? I find it so much easier to use a weight with cheese since the size it's grated and how tightly you pack it can vary so much.

      Reply
      • Jennifer says

        December 08, 2016 at 6:51 pm

        Hi Annie and no, sorry, I didn't weigh the cheese (so few people seem to have a scale). I packed my 1 cup measure pretty well. For this kind of recipe it's not super important to be completely precise when it comes to the cheese. It's more important to use a good, aged cheese with lots of flavour, I think.

        Reply
        • Susan says

          December 09, 2016 at 11:49 am

          Thanks Jennifer. I couldn't live without my scale - it makes baking so much easier. I'll be trying this recipe over the weekend.

          Reply
          • Jennifer says

            December 09, 2016 at 6:26 pm

            I'm the same Susan! I love my scale and baking by weight. Do enjoy this focaccia! :)

            Reply
    11. sue | theviewfromgreatisland says

      December 08, 2016 at 12:10 pm

      What can't the Vitamix do? This is awesome, I love how you've decorated the top of the bread, Jennifer, it's a showstopper!

      Reply
      • Jennifer says

        December 08, 2016 at 7:25 pm

        Thanks Sue :) It was super easy too, so win win!

        Reply
    12. Tricia @ Saving room for dessert says

      December 08, 2016 at 10:19 am

      I had no idea you could make dough in a Vitamix! Focaccia is one of my all-time favorite breads - and this combination of cheddar and apples must be wonderful. Love your video too!

      Reply
      • Jennifer says

        December 08, 2016 at 7:23 pm

        Thanks Tricia and it was a revelation for me, as well, but it handled it beautifully!

        Reply
    13. Chris Scheuer says

      December 08, 2016 at 8:48 am

      5 stars
      Oh my word! Another one for my "must make" list!

      Reply
      • Jennifer says

        December 08, 2016 at 9:49 am

        Thanks Chris and yes, you won't be disappointed in this focaccia. So good!!

        Reply
    14. Mary Ann | The Beach House Kitchen says

      December 08, 2016 at 8:17 am

      I love foccacia Jennifer. I haven't made it in quite a while either. I had no idea you could use a Vitamix to make the dough. I love the apple and the cheddar combo. Looks absolutely delicious!

      Reply
      • Jennifer says

        December 08, 2016 at 9:49 am

        Thanks Mary Ann and it really is delicious! I just love the apple cheddar combination. It was absolutely perfect with a glass of white :)

        Reply

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