Apple Cinnamon Focaccia

The real name for this delicious concoction of focaccia-like dough, apples and cinnamon is cinnamon-apple flatbread and all the credit for its brilliance goes to the gang at Baker's Banter, King Arthur Flour's blog. In fact, depending on when you read this blog post, their blog post about it could still be over on my side bar. That's how "hot off the press" this recipe is.

I wasn't planning on blogging about this or anything else today. I was actually going to take the day off, but when I saw their blog post yesterday, I just happened to be feeding my sourdough starter and was lamenting on how I hate throwing starter away every time it needs fed. I caught their post just in the nick of time as I was about to toss the extra down the drain and instead I saved it and made this delightful focaccia/flatbread.

I'm not going to repost the recipe here. First of all, I'm feeling lazy tonight (remember, I was supposed to be taking the day off) and secondly because their photos and instructions are inferior to none and everything you need to know to make this recipe is included in detailed format on their blog. Know what? You don't even have to peel the apples! To know me is to know that the only thing I hate more than peeling potatoes is peeling apples, so I was quite thrilled at the ease of this recipe if only for that reason!

The only change I made to the recipe was that instead of using all-purpose flour, I used half white whole wheat and half bread flour. I also was out of their Baker's cinnamon filling so I had to finagle my way around that and mix up something similar. Trust me folks, you're going to love this recipe.

Cinnamon-Apple Flatbread (by Baker's Banter)