Focaccia with Camembert, Leek Jam and Apple
This recipe for focaccia relies on a slow, over-night fermentation at room temperature that is followed by a secondary fermentation at a colder temperature. The process may seem a little lengthy, but good bread takes time. The slow fermentation process ensures that the focaccia dough has plenty of time to develop a complex flavor.
Recipe yields a quarter sheet tray of Focaccia (9 x 13 in)
Prep Time: 40 Minutes
Total Duration: 26-36 Hours
300 grams Bread Flour
100 grams Rouge de Bordeaux Flour (Whole Wheat will substitute just fine)
8 grams Sea Salt
8 grams Fresh Rosemary washed and chopped
10 grams Honey
30 grams Extra Virgin Olive Oil plus extra for the pan
300 grams Water at 90º F
1/4 teaspoon Instant Dried Yeast
3 Tablespoons Leek Jam (Or any jam of your choosing)
125 g Camembert sliced to 1/4 inch
1 medium sized apple sliced into 1/4 inch slices
In a mixing bowl, mix the two flours together along with the salt and rosemary. In a separate container, combine the olive oil, honey, 90º water, and instant yeast.
Pour the wet ingredients onto the dry ingredients and mix with your hand (keep one hand dry) until a shaggy, fully hydrated dough is formed.
Coat dough with 1 tablespoon of oil in the container to dissuade sticking. Place a lid or a sheet of plastic on your container and set it in a dark spot that stays close to room temperature (65º-75ºish). Leave the dough to ferment in this spot for 12-14 hours. When the dough is ready, it will have grown 2-3 times larger than its original size and you will see a lot of small bubbles over the surface of the dough.
After the first fermentation, place the dough container in the fridge for 10-16 hours. This step slows down the fermentation and helps develop enzymes that will improve both the flavor and texture of the focaccia.
When you are ready to bake, pull the focaccia dough out of the refrigerator and let it rest on the counter for 1 hour.
Rub a few tablespoons of olive oil on the inside of a 9x13” quarter sheet tray (don’t forget to rub the sides). Dump the dough onto the oiled pan. Flip the dough a few times to make sure it gets coated in the excess olive oil.
Starting from the center, press the dough evenly outward, making your way towards the edges. Let the dough rest for 10 minutes, and then stretch it out some more. Repeat until the dough fully covers the inside of the pan.
Once the dough is stretched to your liking, oil your fingers and cover with dough with dimples by gently pressing into it. Cover the dough in plastic wrap or a kitchen towel and leave it to poof in a warm spot (I proof mine on top of the stove)
Preheat your oven to 475 F and place an upside down sheet tray on the middle rack of your oven. This tray will act as a pizza stone by allowing the bottom of your focaccia to get nice and crispy.
After 45 minutes of proofing, add the cheese, apple slices, and dollops of the jam evenly over the dough. Be careful not to deflate the dough while topping it. Sprinkle the dough with finishing salt and place the focaccia on the inverted pan in the oven.
The Focaccia will take about 30-45 minutes to cook fully. Rotate the pan 180 twice during the cooking process.
Once the focaccia is out of the oven, let it cool for 10 minutes in the pan, then remove the focaccia from the pan and place on a cooling rack to complete the cooling process. Cooling on the rack allows the bottom of your focaccia to stay crispy. You may need to wedge a spatula or butter knife in between the focaccia and the side of the pan before it will pop out.
After the focaccia has cooled on the rack for 15 minutes, cut it into desired shapes and enjoy! If you plan to eat leftovers the next day, the focaccia benefits from a quick reheat in the hot oven.