Salted Caramel and Apple Focaccia
We visited Terra Breads recently and sampled their apple focaccia (loved it! – a really delicious, seasonal bread for fall).
A friend of mine and I were talking about salted caramel awhile ago...a flavor I adore.
Here is what I came up with, trying to re-create Terra Bread’s delicious apple focaccia, with salted caramel,
here at home :^)
For the apples, I used the Honeycrisp variety; for the bread, an enriched, slightly-spiced dough; and finished with a salted caramel sauce.
This version is sweet! - sweeter than the bakery’s, the caramel sauce being a bit thicker.
On the apple focaccia we tasted from the bakery, sesame and thyme leaves were used as garnish. I did the same, sprinkling on top, when baking was finished and after the caramel glaze was brushed on.
The white color of the sesame was a nice contrast to the rich color of the caramel, and the green thyme leaves added another touch of color (and flavor!). I love fruit and herb combinations and really, really enjoyed the combination of apple and thyme, along with the caramel.
Some were baked as individual ‘focaccie’ and I baked one ring-shaped bread, in a trois frères mold:
The formula and method (based on a Bara Brith dough I made awhile back - less spice and minus the dried fruit):
... the pre-cooked apple slices:
...individual focaccia before baking; close up of overlapping slices, ring mold, after baking:
... the baked focaccia, before glazing:
The crumb of one of the focaccie:
(had to force myself to put the knife and fork down, in order to be able to pick up the camera, to take this picture! :^) )
Yum, I thought this bread quite rich and delicious and was happy to indulge with the salted caramel, a special treat!
Happy baking everyone!
Submitted to YeastSpotting :^)