This sweet-savory focaccia brings together crisp Vermont apples, fragrant rosemary, and a drizzle of local honey for a rustic, elegant appetizer or side. It’s simple to make, beautifully aromatic, and even better served warm with a crumble of Bayley Hazen Blue.
INGREDIENTS
1 ball frozen Slice of Vermont pizza dough (original or whole wheat)
2 tablespoons olive oil, plus more for drizzling
1 firm Vermont apple, thinly sliced
1 tablespoon fresh rosemary, finely chopped, plus additional sprigs for garnish
2 tablespoons raw or maple sugar
Flaky salt
Drizzle of Champlain Valley Apiaries honey
Chunk of Jasper Hill Bayley Hazen Blue cheese
INSTRUCTIONS
Let the pizza dough sit at room temperature for 1 hour to soften.Grease a 9x13-inch baking dish with olive oil and gently stretch the dough to fit the pan. It doesn’t need to reach the edges perfectly — a rustic shape is ideal. Cover and let rise at room temperature for 45–60 minutes.
Preheat oven to 425°F.
In a small bowl, toss apple slices with chopped rosemary, 1 tablespoon sugar, and a drizzle of olive oil.
Dimple the dough with your fingertips, drizzle with olive oil, and layer the apple slices evenly on top. Sprinkle with flaky salt, remaining sugar, and rosemary sprigs.
Bake for 20–25 minutes, until golden and the apples have softened.
Let rest slightly before removing from the pan.
SERVING & NOTES
Serve warm, drizzled with honey and topped with pieces of Bayley Hazen Blue. The mix of sweet apple, savory herbs, and creamy blue cheese makes this a perfect Thanksgiving appetizer — rustic, seasonal, and full of Vermont flavor.
