Cast Iron Sourdough Focaccia w/ Apples and Rosemary

4.5 from 10 votes

Sourdough focaccia topped with thinly sliced apples, fresh rosemary, flaky sea salt, and honey. This focaccia has a crispy crust with a soft and airy crumb. Serve it as a side dish or alongside salads. You can also slice it in half to make a tasty focaccia sandwich.

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9 servings

Proofing Time 1 2

1 2 35

Equipment

Digital scale
Brød & Taylor proofer box (optional, but recommended)
Cast iron pan

Ingredients

Levain

10 g active sourdough starter white, 100% hydration
25 g water at around 78°F/26°C
25 g all-purpose flour

Main Dough

320 g tipo 0 flour
250 g water at around 78°F/26°C
65 g levain
7 g salt
10 g olive oil extra virgin

Toppings

olive oil extra virgin
thinly sliced apples
fresh rosemary
flaky sea salt
honey

Instructions

Levain

Add all the ingredients to a small mixing bowl and stir to combine. Cover and proof in a warm spot (around 78°F/26°C) for 5-6 hours or until the levain has doubled/tripled in size.
10 g active sourdough starter, 25 g water, 25 g all-purpose flour

Main Dough

3,5 hours after you prepared the levain: Add the flour and water to a large mixing bowl. Mix to combine using your hands or a rubber spatula. Cover the bowl and autolyse/rest for 1,5 hours.
320 g tipo 0 flour, 250 g water
After 1,5 hours, add the levain to the main dough and mix by hand or with a stand mixer (with dough hook attachment) for 3-4 minutes. Add salt, and continue mixing for 2 minutes or until you can't feel any noticeable salt in the dough. Add about half of the olive oil, mix for 2 minutes, add the rest, and mix for 2-3 minutes until the dough is smooth.
65 g levain, 7 g salt, 10 g olive oil
Place the dough in a clean, lightly oiled bowl.

First proof and Coil Folds

Proof the dough for 5 hours at around 75°F/24°C. Coil fold the dough every 30 minutes for the first 2 hours, then leave it alone to proof for the remaining 3 hours.
After 5 hours, the dough should have nearly doubled in size. Transfer it to the fridge to cold-proof overnight (or up to 24 hours).

Second Proof

Line the bottom of your cast iron with parchment paper. Add about a tbsp olive oil to the top of the parchment and use a pastry brush to evenly spread it around the pan, especially on the sides of the pan, to prevent the dough from sticking. Take the dough out of the fridge and dump it into the pan.
olive oil
Gently stretch the dough to even it out in the pan.
Cover the cast iron pan and proof at 75°F/24°C-78°F/26°C until doubled in size. The second proof typically takes 2-3 hours, but please look less on the clock and more on how the dough looks.

Assemble and Bake

Preheat your oven to 500°F/260°C 30-45 minutes before you plan to bake the focaccia.
When the focaccia has doubled in size: drizzle a generous amount of olive oil over the dough's surface. Use your fingers to poke dents all over the dough. Add thinly sliced apples, fresh rosemary, and flaky sea salt on top.
olive oil, thinly sliced apples, fresh rosemary, flaky sea salt
Bake for 10 minutes with the lid on, then take the lid off, turn down the heat to 430°F/220°C, and bake for another 10-15 minutes until deep golden brown. Remove from the oven, drizzle honey on top, and let it cool for about 15 minutes before serving.
honey