Apple & Herb Foccacia Bread (GF, V)

We're gonna be hosting Thanksgiving again this year, and I want to try out some new stuff. I'm hoping this delicious dish will be a fave for brunch.

Source: Natural Grocers | Serves: 8 | Time: 1 hr

Changes: simplified and added rosemary

Ingredients

1 (16-ounce) package Gluten-Free Pizza Dough, thawed and at room temperature

1 1/2 tbsp EVO, divided

1⁄2 small organic red apple

2 ounces soft ddairy-free cheese (I used Daiya oat cream cheese)

~1 tbsp of fresh minced sage and rosemary

Hot honey (I used Mike's brand)

Instructions

Preheat the oven to 200° F. Once it reaches 200° turn it off and place a pot of hot water in the oven on the bottom rack.

Knead the pizza dough in the plastic inner pouch for 30 seconds. Take it out and place it in a lightly oiled cast iron skillet. Put 1/2 tablespoon of olive oil on your hands then press the dough out into the skillet, making sure it’s even. Place it in the oven for 20 minutes to allow the dough to rise.

After 20 minutes, remove the dough and pot of water from the oven and preheat to 400° F.

While the oven is preheating core the apple and thinly slice it into half-moons, then cut each slice in half crosswise. Once the dough has risen, use your fingers to create dimples in the dough. Insert the apple slices and whichever soft cheese you are using into the dough, then top with the rest of the olive oil, allowing it to pool in any dimples and brushing it around the edges. Sprinkle with herns.

Bake on the center oven rack for 30 minutes, then remove and preheat the broiler. Place the pan under the broiler for 1-2 minutes to brown the crust, being careful not to burn the apples.

Remove the focaccia from the oven and drizzle the honey over it. Let cool completely before cutting, then serve with honey for extra drizzling.