For the dough
For the focaccia with Golden Delicious apples and onions put flour, wholemeal flour, beer yeast and sugar in a bowl and mix. Add lukewarm water and stir with a spoon or with your hands. Then add salt and extra virgin olive oil and mix with a spoon or your hands until you get a homogeneous, rather soft and sticky dough. Cover with cling film and let rest for one hour. After the first hour of rest, make a few folds in the dough using wet hands but don’t remove it from the bowl. Cover with cling film and let rest for another hour. Then fold the dough again with wet or oiled hands to avoid the dough sticking to your fingers. Cover with cling film and let rise for another hour.

After the third hour of rest, grease your baking tray with extra virgin olive oil and sprinkle it with semolina. Transfer the dough to the baking tray, drizzle with extra virgin olive oil, oil your hands and press with your fingertips from the center outwards to enlarge the dough until it covers the whole baking tray. Cover and let rise for another hour. Prepare the topping in the meantime.

For the topping
Cut the brie into slices and set aside. Wash the Golden Delicious apple, cut it in half, remove the core, cut it into slices 3-4 mm thick and put in a bowl. Peel the garlic and onion, slice finely and add to the apple slices. Add thyme leaves, salt and extra virgin olive oil and mix everything.

Completion
Preheat the oven to 230°C (static oven). Cover the dough with the brie slices and the apple and onion mix. Coarsely chop the walnut kernels and distribute them all over the focaccia. Drizzle with a bit of extra virgin olive oil and bake at 230°C for approx. 20 minutes. Remove your focaccia with apples and onions from the oven, garnish with a few sprigs of rosemary and serve hot or warm, cut into slices.