Apple-Shallot & Gruyère Sourdough Focaccia

This Apple-Shallot & Gruyère Sourdough Focaccia combines sweet, thinly sliced apples, caramelized shallots, and nutty Gruyère cheese on a soft, airy sourdough base. Finished with fried sage and a drizzle of olive oil, it’s a sophisticated, savory bread that’s perfect for brunch, cheese boards, or special gatherings.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

1 recipe Sourdough Focaccia Bread dough

8 ounces Gruyère cheese chunk, cut into ¼-inch cubes

2 small red apples, thinly sliced crosswise

4 medium shallots, peeled and thinly sliced

Olive oil, for serving

Fresh sage leaves, fried; for garnish*

Flaky sea salt, for serving

Directions

Prepare and shape focaccia dough in baking pan as directed through Step 5 of Sourdough Focaccia Bread recipe.
Press cheese cubes evenly spaced into top of dough. Arrange and press apple slices and shallots into top of dough. Bake and cool as directed in Sourdough Focaccia Bread recipe.
Drizzle with olive oil; garnish with fried sage and sprinkle with flaky sea salt, if desired.

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*To fry sage leaves: Heat ¼ inch canola or vegetable oil in a skillet until shimmering. Add sage leaves in a single layer. Fry 30 seconds or until leaves turn dark green and oil stops bubbling, turning occasionally with tongs. Drain on paper towels.