Apple, Gruyére & Rosemary Focaccia
Apple, Gruyére & Rosemary Focaccia
| 1 loaf | Bridgford® Frozen Ready-Dough, thawed and room temperature (the dough should have started to rise) |
| 1 | medium size apple, cored and sliced into thin slices |
| 1 Tbsp | fresh rosemary, chopped |
| ¼ cup | olive oil |
| ¼ - ½ cup | Gruyère cheese, shredded |
| Sea salt |
Line a baking sheet pan with parchment paper. Lightly grease paper with 1 tablespoon of olive oil. Place thawed and slightly risen dough on prepared sheet pan. Coat dough with 1 tablespoon olive oil. With palms of hands, press and stretch dough into a rectangle that is approximated 12 x 10 inches. Dimple with fingertips and use the tines of a fork to poke holes evenly over dough. Drizzle 1 tablespoon olive oil. Sprinkle half the rosemary and arrange with apple slices, overlapping slightly. Drizzle with remaining tablespoon of olive oil and sprinkle remaining rosemary over apple slices. Bake in a preheated 425° oven for 20 minutes or until golden brown and no longer doughy in the center. Remove from oven and sprinkle evenly with cheese and bake 2 minutes more. Remove from oven and lightly sprinkle with desired amount of sea salt.