Herbed Cheddar and Apple Focaccia

Ingredients:

• 1 ½ cups water, room temperature (70°F/21°C): Provides the liquid base for the dough.
• 2 teaspoons active dry yeast: Leavening agent, causing the dough to rise.
• 1 tablespoon honey: Feeds the yeast and adds a touch of sweetness.
• 3 cups bread or all-purpose flour: The main ingredient, providing structure to the dough. Bread flour yields a chewier texture. 
  
• ½ teaspoon finely chopped fresh thyme leaves: Adds an herbaceous flavor to the dough.
• 1 teaspoon kosher or fine sea salt: Enhances the flavors in the dough.
• ¼ cup extra virgin olive oil plus more to drizzle: Adds richness and flavor to the dough and prevents sticking.
• Toppings:
  • 1 cup cubed Cheddar cheese with herbs & garlic: Adds a savory, cheesy element.
  • 1 large Honeycrisp apple, thinly sliced: Adds a sweet and tart contrast.
  • Flaky salt and fresh thyme leaves to garnish: Enhances the flavors and adds visual appeal.

Instructions:

1. Activate Yeast:
   • Gently stir yeast and honey into the room temperature water.
   • Let sit for 10-15 minutes, until foamy.
2. Combine Dry Ingredients:
   • In a large bowl, whisk together flour, thyme, and salt.
   • Let sit for 10 minutes.
3. Mix Dough:
   • Add the yeast mixture and olive oil to the dry ingredients.
   • Mix until a sticky dough forms (avoid adding too much extra flour).
4. Prepare Pan and Dough:
   • Transfer the dough to a well-oiled 9x13-inch baking pan.
   • With oiled hands, gently stretch the dough to evenly cover the pan.
   • Drizzle olive oil over the top of the dough.
5. Add Toppings and Rise:
   • Add the cubed cheese and apple slices to the top of the dough.
   • Cover the pan and let the dough rise in a warm place for at least 1 hour.
6. Bake:
   • Preheat oven to 425°F (220°C).
   • Bake for 20-25 minutes, until golden brown.
   • Optional: Broil for 2-3 minutes for crispier cheese (watch closely).
7. Cool and Garnish:
   • Let cool for a few minutes, then loosen from the pan and transfer to a wire rack.
   • Finish with flaky salt and fresh thyme leaves before serving.

Notes:

• Honey Substitute: Sugar or other sweeteners can be used in place of honey.
• Rise Temperature: An ambient temperature of 70-75°F (20-23°C) is ideal for rising, but slightly cooler temperatures will work if the dough is kept away from drafts.
• Reheating: Leftover focaccia can be reheated on a baking sheet at 350°F for 5 minutes to restore its crispiness.