Focaccia bread stuffed with apple and lemon: Days ago I experimented with a sweet variant of stuffed focaccia, starting with the idea of using fresh fruit. And what’s better to use than apples when it comes to baked desserts?
This focaccia bread is not very sweet, because there is very little sugar in the base. In fact, the dough is very similar to the salty version of focaccia, therefore without eggs and also avoiding fats.
The filling consists of slightly sour golden apples that are quickly cooked in a pan and lightly sweetened with lemon curd.
This focaccia bread stuffed with apple and lemon is great for breakfast or as a snack.
Historians believe that focaccia originates from the Ancient Greeks or with the Etruscans who inhabited the territory of modern Tuscany, part of Umbria and Lazio. However, it seems to have been made most popular in the region of Liguria.
Focaccia bread stuffed with apple and lemon
Ingredients for a 30 cm pan
For the dough
- 200 g of re-milled durum wheat semolina
- 200 g of soft wheat flour type 0
- 120 g of refreshed and doubled sourdough
- 300 ml of water at room temperature
- 20 g of sugar (about 1 tablespoon)
- 3 g of fine salt (About ½ teaspoon)
- 1/2 teaspoon ground cinnamon
For the filling
- 400 g of clean golden apples
- 150 g of lemon curd
- 50 g of crumbled dry biscuits
Other ingredients for your focaccia bread
- Extra virgin olive oil for brushing
- Breadcrumbs for the pan
- Icing sugar to sprinkle at the end of cooking
- Sift the flours and add the water with the sourdough and sugar. Mix the ingredients until you get a homogeneous mixture, then add the salt and continue to work until the dough is ready. The consistency should be soft.
- Transfer the mixture to a bowl and cover well with cling film, wait 2 hours, then transfer to the refrigerator and let it mature for about 8 hours.
- Put the dough back at room temperature, let it acclimate and rise until doubled compared to the initial volume. Divide into two equal parts and form two balls, leave them on the pastry board covered and let them rise again for about 1 hour.
- Preparation of the filling: Cut the apples into chunks and put them in a pan with the lemon curd. Add a couple of tablespoons of water and cook for about 8 minutes over low heat. Allow any liquid to dry and caramelize the apples, turn off the heat and let it cool then mix in the cinnamon.
- Forming and baking of the focaccia: With your hands roll out the two balls of dough and form two discs. Grease the pan and sprinkle it with breadcrumbs, then place the first disc of dough on the bottom. Spread out half the crushed biscuits, avoiding the edge, then add the apple and jam mixture. Add the remaining biscuits, cover with the other disc of dough, press the edges with your fingers and a fork to seal.
- With a sharp-edged knife, make cuts on the surface of the focaccia, then brush with a thin layer of oil.
- Cover in foil and place the pan in the center of a preheated oven at 395 ° and cook for about 30 minutes, keeping it covered for the first 10 minutes.
- After 10 minutes, uncover and continue to cook until the focaccia has risen and is golden brown.
- Sprinkle some icing sugar over the focaccia bread and serve hot. Or place it on a wire rack and let it cool completely.
- To store, allow it to cool completely, cover loosely and store for up to 2 days as you would bread – not in the fridge.