Makes one 43 × 28 cm baking tray

• 420 ml warm water
• 7 g active dried yeast (1 sachet)
• 1 tbsp granulated sugar
• 600 g plain flour
• 1 Cosmic Crisp® (approx. 180 g), grated and excess liquid squeezed out
• 1 tbsp salt
• 240 ml olive oil, divided
• Cosmic Crisp® slices, for decorating
• Spring onions with green tops
• Fresh herbs such as sorrel, thyme, chives and dill
• Flaked sea salt, for sprinkling

1. In a small bowl, combine the warm water, yeast and sugar. Leave to stand for 10 minutes until foamy and fragrant.
2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, grated apple, salt, 120 ml of the olive oil and the yeast mixture. Mix on low speed until the dough comes together, then increase to medium speed and knead for 5 minutes until smooth and soft.
3. Transfer the dough to a lightly floured surface and knead by hand 3–4 times. Place in a lightly oiled bowl, cover and leave in a warm place for about 60 minutes, until doubled in size.
4. Generously oil a 43 × 28 cm baking tray with the remaining 120 ml olive oil. Place the dough in the tray, press it out to the edges, flip once to coat both sides, then press your fingertips into the dough to create dimples.
5. Cover and leave to rise again in a warm place for about 1 hour, until doubled in size.
6. Preheat the oven to 220 °C.
7. Decorate the focaccia with Cosmic Crisp® apple slices, spring onions and fresh herbs.
8. Sprinkle with flaked salt, drizzle with olive oil and bake for about 30 minutes, until golden brown.
9. Remove from the oven, allow to cool slightly, then cut into squares and serve warm.