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Pecan Apple Scrap Focaccia

  • Author: Misfits Market


  • 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


  1. In a large bowl, add flour, yeast, and salt. Whisk thoroughly.
  2. Make a well in the center and add warm water, sugar, and oil. Mix together.
  3. 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.
  4. 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.
  5. 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.
  6. Top the dough with apple peels.
  7. Cover the dough again with plastic wrap and let it sit for another 1 hour and 15 minutes. (This is the second proof.)
  8. Preheat oven to 425 degrees.
  9. 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.
  10. Bake for 35-40 minutes or until golden brown.
  11. 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.