The other night I went to a charcuterie party. Everyone brought a board of something they love. Of course, I had to make mine out of some type of sourdough bread! This board is the perfect appetizer for a fall party and you could easily make the concept work for any season. We pulled off pieces of delicious focaccia bread, slathered them with brie and topped with homemade apple butter. Seriously, I could eat that every day. This bread board – where the board is made out of bread – is the perfect idea to bring to your next fall gathering!
What you’ll need to make this fall focaccia charcuterie board
- Sourdough Focaccia Dough: I made a 1.5 times batch of my favorite focaccia dough for this charcuterie board. This was the perfect size to fit without overflowing for an 18 by 13 sheet pan.
- Fresh Rosemary: I used rosemary for the stems of the flowers, which brought a beautiful color and flavor to the board.
- Maple Sugared/Spiced Pecans: You can buy flavored pecans from the grocery store or make your own. I melted 1/4 cup sugar in a sauce pan and added a pinch of salt, some chili flakes and a splash of maple syrup. Stir constantly (this has a tendency to burn if you don’t work quickly once the sugar liquifies) and once the ingredients are combined, take off the heat and mix in about a cup or two of pecans. Let cool before using.
- Flaky Sea Salt: This is my FAVORITE! A little goes a long way 🙂
- Apple Butter: I made this the day before in an instant pot. I added the recipe I used in the pictures below. Any fall-inspired fruit spread would work.
- Fresh Apples: I used honeycrisp with a little sprinkle of cinnamon on top.
- Brie Cheese: I picked up a small round of double creme brie cheese from my local grocery store. Warm it up before adding it to your board.
- Havarti or other favorite cheese: I love cheese, so I added another pile of cheese to this board. You could use dried fruit or anything else to fill that last hole on the board.
- Tin Foil/Pie Weights/Ramekin: To make the holes in the board, I used pie weights and aluminum foil. For the larger hole where the brie went I added some pie weights to a ramekin and wrapped that in aluminum foil.
- Olive Oil: I love a light-tasting olive oil for this focaccia bread. Make sure to coat the pan and brush some olive oil on top of the apples before baking.
How to Assemble A Fall-Inspired Focaccia Charcuterie Bread Board
Spread the focaccia dough in an oiled sheet pan. Let rise for a few hours until soft, airy and bubbly. This usually takes about 3-4 hours if the dough has been refrigerated.
Pre-heat oven to 450 degrees F. Spread a little more olive oil over the focaccia dough and dimple it.
Prepare some tin-foil wrapped weights. I added pie weights to a ramekin and wrapped it in tin foil for my larger hole. Whatever size you choose, make sure it will fit the brie you’ve purchased. Make a few smaller tin foil circles. Use pie weights or something oven-friendly to make them weigh more. This weight will hold the dough down while baking and create the holes to fill for your charcuterie board.
Place the tin-foil weights on the board where you want the holes to be. Decorate the edges of the charcuterie bread board with rosemary, pecans and flaky sea salt. Add the cinnamon sliced apples around the larger weight. Spread some olive oil on top of the apples.
Bake for 20 minutes at 450 degrees F. After 20 minutes, take the focaccia out of the oven and gently remove the weights. You will be left with 4 holes in the focaccia bread board. Put the focaccia in the oven and bake for another 5-10 minutes until browned.
Let the focaccia bread board cool for a few minutes in the sheet pan and then remove to a wire rack to cool. Place the cooled focaccia on a serving tray or board and fill the holes with baked brie, apple butter, spiced pecans, dried fruit or more cheese. Enjoy!
Frequently Asked Questions
How can I store leftovers of this bread board?
The bread will be good for a couple days. The cheese and apple butter should be eaten the day you serve it or refrigerated.
How do you serve this focaccia bread board?
You can slice up the bread or just pull it apart!
Do the weights stick to the bread?
The weights may stick a little to the bread as it bakes. Gently run a knife around the weight and pull it out of the board. Adding a little extra oil to the weights can help keep them from sticking too much as well.