In a large bowl add the flour, water, sourdough discard, and salt.

Mix everything evenly.

Grease a large bowl with olive oil and let the dough rest for 3-4 hours.

Stretch and fold the dough

After 4 hours, grab the dough from the base and stretch it upwards.

Do this in all the 4 directions.

After the stretches let the dough rest again for 30-40 minutes.

Repeat the above 3 steps for a minimum of 3-4 times in intervals of 30-40 minutes.

Let the dough proof overnight or for 12-16 hours. The more the better.

Cover the dough with a clean kitchen towel or a cling wrap on the bowl.

I am proofing it on the kitchen counter as I have a cold kitchen. If you have a warm kitchen, proof it in the refrigerator.

Adding of toppings

When you are ready to shape the focaccia, add the chopped apple and grated cheddar cheese.

Mix in the dough until it is well incorporated.

Shape the focaccia in the desired pan.

I have used a 9-inch round tin and at times a 9-inch square tray.

Grease the tray with olive oil.

Shape the dough into the tray and let it proof for 1-2 hours or until almost double.

One can again proof the bread after shaping it in the refrigerator for a couple of hours.

Preheat the oven to 220 Deg C / 428 Deg F.

Drizzle 1 tablespoon olive oil all over and poke it with your fingers.

Top it up with apple slices and rosemary.

Sprinkle a pinch of salt.

Bake in a preheated oven for 30 minutes. At times it takes a bit longer. For me, it took a total of 40 minutes in a round tin and 30 minutes in a square tin.

If you have a thermometer, the bread is done when the internal temperature of the bread is registered above 98 Deg C / 208.4 Deg F.

Let the bread cool completely in the tin before serving.