These Apple Thyme Focaccia take some time to make, but they are well worth the effort. Whether you’re hosting guests or enjoying a cozy weekend at home, they make a lovely baking project that yields bakery-quality results.

When I lived in Vancouver, I spent many weekends wandering Granville Island Market with a cup of coffee, slowly browsing stalls and chatting with vendors. Terra Breads sold an unforgettable Apple Rosemary Focaccia there—chewy, slightly sticky, and perfectly balanced between sweet and salty. Since I now live hours away, I decided to recreate a similar focaccia at home.

Baking: an Art and a Science

Baking is both art and science. Working with bread dough develops a tactile intuition—you’ll learn to read the dough’s texture and feel when it’s right. I find bread-making very calming; kneading and shaping dough is oddly therapeutic. If you’re new to bread baking, expect a learning curve. My earliest attempts were far from perfect, but practice makes progress.

Tips and Tricks

Spritzing the focaccia with water during baking may seem unusual, but it creates an artisan, chewy crust that elevates the texture. A small spray bottle works well and is inexpensive. When kneading, start with less flour and add more gradually—too much flour will make the dough dense. Keep adding just enough flour to prevent sticking while aiming for a soft, elastic dough that stretches without tearing.

For the honey glaze I prefer a runny honey; warmed honey brushes on easily and gives a glossy finish. This Apple Thyme Focaccia is impressive to serve year-round and feels like a bakery treat—ideal for brunch, a special breakfast, or as part of a shared board.

Happy baking!

xo
Tori

Apple Thyme Focaccia

Apple Thyme Focaccia

This Apple Thyme Focaccia is an impressive, bakery-style treat to serve any time of year. Makes 6–8 individual focaccia.

Course
Breakfast

Cuisine
Italian

Apple Thyme Focaccia

Servings
8

Author
Fraiche

Ingredients

For the focaccia dough:

1 ¼ cups lukewarm water
1 teaspoon sugar
1 ½ teaspoons instant active dry yeast
2 tablespoons extra virgin olive oil plus extra for greasing the bowl
1 teaspoon sea salt plus extra for sprinkling
2 ½ – 3 ½ cups all-purpose flour
2 cups water in a spray bottle

For the Apple Thyme topping

2–3 large cored apples* (unpeeled), thinly sliced
2 tablespoons fresh thyme leaves
½ cup warmed honey
fleur de sel or sea salt (optional)

Instructions

In a large bowl, stir together the lukewarm water (95°F–115°F) and sugar until the sugar dissolves. Sprinkle in the yeast and let it sit 5–10 minutes until it begins to foam.
Stir the mixture, then add the salt, olive oil, and 3 cups of flour. Mix with a wooden spoon, adding more flour until the dough becomes too thick to stir. Turn the dough onto a well-floured surface and knead for about 10 minutes, adding flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
Place the dough ball in a large bowl lightly coated with olive oil. Dust the dough with a little flour, cover with a clean damp towel, and let rise in a warm, draft-free place for about 2 hours, until doubled. Punch the dough down. You can refrigerate the dough overnight (or up to 2 days, covered and occasionally punched down) or divide it into 6–7 portions for individual focaccia. If refrigerated, bring to room temperature 1–2 hours before baking.
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
Stretch each dough portion by hand into a round about 6 inches in diameter and place them evenly spaced on the prepared baking sheet.

To assemble and bake

Arrange the thin apple slices over each focaccia and sprinkle with fresh thyme leaves.
Using a spray bottle set to mist, spray each focaccia evenly with water—this produces a chewy crust. Place the pan in the oven and spray the focaccia again every 3 minutes for a total of three additional sprays. Bake until golden brown, about 15 minutes.
Brush the hot focaccia generously with warmed honey as soon as they come out of the oven. Finish with a light sprinkle of fleur de sel or sea salt, if desired. Serve warm for best texture and flavor.

Recipe Notes

*I used Granny Smith apples, but any firm, crisp apple will work.

Thank you Mackenzie Dempsey for the beautiful photography!