Apple Crumble Focaccia

We love focaccia. We love Apple Crumble. Why not combine the two in one stunning recipe? Why can't focaccia be sweet?

5 hours cook

Hugh Woodward
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Ingredients

    What you'll need:
  • 500g strong bread flour
  • 7gdried yeast
  • 5gsalt
  • 2 tbsp caster sugar
  • 325ml warm water
  • 80gbutter
  • 80grolled oats
  • 80gplain flour
  • 40gsoft brown sugar
  • 1apple
  • 2 tbspcaster sugar
  • 1 lemon
  • to servecaramel

This is one of those things that needs to be eaten to be believed. You may be skeptical at first, but focaccia isn't all that different from cake, is it? This recipe combines a delicious apple crumble topping with the bounciest, slightly sweet focaccia and tart apples.

Method

  • Add the flour, yeast, salt, sugar and warm water to a bowl. Mix until there are no pockets of dry flour, then set aside somewhere warm to prove for around 4 hours - longer if you have the time!
  • Add the butter, oats, flour and sugar to a food processor and pulse until you have a cohesive mixture around the size of pea crumbs.
  • Core the apple and cut into 8 slices. Toss with caster sugar and lemon juice.
  • Preheat the oven to 180°C.
  • Pour the dough into a greased, lined baking tray and allow to rise for a further hour. Top with apples and the crumble topping and bake for around 45 minutes or until risen, golden and crumbly.
  • Serve with caramel.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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