Put flour, breadcrumbs and a pinch of salt in a bowl and mix. Slowly add seed oil and water and knead with your hands to form a smooth and homogeneous dough.

As the dough doesn’t have to rest, you can immediately roll it out to a round pizza (max. 1 cm thick) on baking paper with a rolling pin.

Coat with thin slices of Provola cheese and Pinova apples. Turn the edges inwards and decorate them with the help of a fork.

Sprinkle with fresh rosemary and olive oil. Bake in the preheated oven at 200°C (hot air) for 20 minutes.

Tips for a perfect focaccia
•Instead of breadcrumbs, you can also use another 100 g of flour in addition to the 200 g of flour of the recipe.
•Never use fine flour (e.g. Manitoba flour, which is used for doughs with long leavening times, but not in our case). Choose wholemeal flour or coarse flour for a rustic result instead.
•If the edges get too dry during baking, just brush them with oil.
•Use red and crunchy apples (such as Pinova) with the peel for a colorful, lively focaccia.
•Cover the apple focaccia with aluminum foil after some 10 minutes in the oven. Otherwise, the peel of the apples will darken.