Smoked cheddar, sweet onion & apple focaccia

SERVES 6-8 PREP + COOK TIME 2 HOURS 10 MINUTES

¼ cup (60ml) lukewarm water

1½ teaspoon dried yeast

1 cup (250ml) cloudy apple juice

3 cups (450g) 00 flour, plus extra to dust (see Tips, previous page)

1 teaspoon sea salt flakes

1 tablespoon extra virgin olive oil, plus extra to lightly grease

1 cup (120g) coarsely grated smoked cheddar 1 tablespoon honey

1 teaspoon apple cider vinegar

1 small (80g) white onion, sliced thinly into rounds

2 apples, sliced thinly fresh lemon thyme leaves, to serve

1 Combine water and yeast in a large bowl of a stand mixer; whisk to combine. Set aside for 5 to 8 minutes or until foamy on the surface.

2 Add the apple juice, flour and salt. Using the dough hook, mix well until sticky and combined. Knead for about 8 minutes or until smooth and elastic.

3 Transfer dough to a large lightly oiled bowl; cover with a damp tea towel. Set aside for an hour in a warm draft-free spot or until dough has doubled in size (see below). 4 Punch dough down gently and using oiled hands press into a lightly oiled 34cm x 21cm baking tray. Sprinkle with cheddar; set aside loosely covered to prove in a warm place for 30 to 45 minutes or until doubled in size. 5 Preheat oven to 220°C (200°C fan-forced). Place oil, honey and vinegar in a large bowl; mix to combine. Add onion and apples; gently toss to coat.

6 Using fingers press into dough to create dimples. Top with apple mixture and any juices from the bowl. Bake for 25 minutes. Sprinkle with thyme leaves to serve. Suitable to freeze. Not suitable to microwave.