Ingredients
Scale
- 3 5/8 cups of all-purpose flour, plus more for kneading
- 2 teaspoons dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil, plus more for coating
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 2 small apples, peeled, cored, and sliced
- Discarded apple peels
- 1/2 cup pecans, roughly chopped
- Maple syrup
Instructions
- In a large bowl, add flour, yeast, and salt. Whisk thoroughly.
- Make a well in the center and add warm water, sugar, and oil. Mix together.
- Cover the counter or large cutting board with extra flour. Turn dough onto the board and gently knead for a few minutes. The dough will be sticky and fairly wet, but bring it together the best you can. Form dough into a giant ball and place back in the bowl.
- Cover with plastic wrap, then a heavy cloth towel. Place in a warm spot for 1 hour and 15 minutes. Once it has doubled in size, punch down with your fist to relieve some air.
- Fold in apples slices and pecans pieces. Spread the dough out onto a large, lined baking sheet so it’s about a half-inch thick.
- Top the dough with apple peels.
- Cover the dough again with plastic wrap and let it sit for another 1 hour and 15 minutes. (This is the second proof.)
- Preheat oven to 425 degrees.
- Once the dough has expanded to twice its size, press your fingers into it to create large holes. Then, drizzle olive oil over the entire surface of the dough, about 2 tablespoons.
- Bake for 35-40 minutes or until golden brown.
- Remove bread from the oven and drizzle maple syrup all over the surface, about 1 to 2 tablespoons, and let it soak into the warm bread. Let cool slightly, then slice and eat while warm.