I baked this Focaccia as the last baked recipe of the year. The idea for this recipe started with some Brie I had left over from a party. I wanted to use it up and started brainstorming ideas. A few years back I made sandwiches with the classic combination of apple, caramelized onions and Brie. We loved the flavors. We always have apples in the fruit basket so this seemed the perfect way to use the cheese. But then I thought I should try something different. A few years back I had made these mini Brie en Croute. I figured I could add the apple and onions in place of the fruit preserve. I had some dough made with my sourdough starter intended for dinner rolls or pav for Vada pav that my daughter was craving. I was planning to use some of the dough for this recipe. The percentages of ingredients in that would were better suited for a Focaccia than the Brie en croute and so in the end I went with this Focaccia. Everyone enjoyed the flavors of apple, caramelized onion and Brie with the sourdough base.
You will need
Dough for the base
200 gm Whole wheat/All purpose flour combination
40% sourdough starter
10 gm salt
For the topping
1/4 large onion preferably white/yellow
Half an apple sliced thin
some slices gouda cheese (I ran out but would have like to add some)
an inch wide wedge of Brie
1 tbsp. oil (I used olive)
dried herbs of your choice (I used basil and oregano)
Combine all the ingredients for the dough in a bowl, cover and let it rest. After 15 minutes fold the dough over itself in the bowl. Turn the bowl a quarter turn and repeat. Repeat the stretch and fold 8 times. Let the dough rest for 15 minutes. Repeat the process 3 more times. Cover the dough and place it in the refrigerator for 5-6 hours.
When you are ready to bake prepare the herb oil by whisking all the ingredients in a bowl. Keep aside until needed. Next caramelize the onions. Slice the onion into thin slices. Cook the onion on low heat until it sweats and starts turning color. When it is a deep brown, turn off the heat and let it cool. It should be sweet.
Preheat oven to 400 F. Take the dough out of the refrigerator and roll it into an oval shape. Cover and let it rest on the counter top for 15-20 minutes. Uncover and brush with the oil. Using your fingertips make dimples all over the dough. Bake uncovered for about 15 minutes.
Prep the rest of the ingredients. Remove the partially baked bread from the oven and add the Brie, gouda if using and the apple slices. Return the bread to the oven for about 8 minutes. Sprinkle the onions over the top and bake for 5 minutes more.