Apple and Brie Focaccia Bread
User Reviews
5
2 reviews
Excellent
-
Cook Time
25 mins
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Total Time
25 mins
-
Servings
12 servings
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Calories
158 kcal
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Course
Bread, Baked Goods
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Cuisine
Italian
Apple and Brie Focaccia Bread
Report
This apple brie and herb focaccia recipe is a little sweet and perfectly savory. The delicious apple flavor paired with fresh herbs and creamy cheesy Brie, that practically melts into the bread like butter, creates a taste of the fall season in bread form. Make this for every gathering and deliver to friends and neighbors for a tasty fall treat.
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Ingredients
- 1 recipe focaccia bread my
- 1 apple such as Fuji or Honeycrisp, cored and cut into 1/4-inch (6-mm) rounds
- ½ tablespoon rosemary crushed, fresh or dried
- ½ tablespoon fresh thyme crushed, or dried thyme
- 8 ounce Brie cheese cut in slices
- sea salt flake, for topping
- olive oil for topping
Instructions
- Preheat oven to 450 degrees F.
- Make focaccia as directed in the recipe. Follow directions until after dimpling it with your fingers. Before the step of putting the focaccia in the oven: sprinkle evenly with half of the rosemary and thyme. Arrange the apple slices on top, slightly overlapping. Tuck the slices of brie slightly underneath every other apple and distribute evenly. Finish with a drizzle of olive oil over the apple slices and sprinkle with the remaining herbs and a sprinkle of flake salt.
- Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold!
Notes
- Makes great sandwich bread. Simply cut a slice in half lengthwise and use for a sandwich!
- Storing: The focaccia will keep at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it in pieces, wrap each piece in plastic wrap, place in resealable plastic freezer bag, and freeze for up to 1 month. *I do not recommend freezing the tomatoes. Remove them before freezing.
- Short Rise Option: To skip the long rise (12 hours and up to 48 hours), simply let the mixed dough rise at room temperature until doubled, about 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
2g
(10%)
Cholesterol
19mg
(6%)
Sodium
297mg
(12%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
137IU
(3%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 297mg | 12% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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