Apple Crumble Focaccia

Name: Apple Crumble Focaccia
Prep time: 23 h
Cook time: 25 min
Total time: 23 h 25 min
Cuisine: Italian, European, Mediterranean
Ingredients: 1 batch of 'Overnight Focaccia' (recipe posted in the Lace Bakes community on Whisk); 3 Tablespoons (45g) salted butter, melted (to line tray); 6 Tablespoons (50g) plain or all-purpose flour; 6 Tablespoons (35g) rolled oats; 1/4 teaspoon (1g) ground cinnamon; 1/2 cup (100g) brown sugar; 1/4 cup (67g) salted butter, cold; 2 medium size/large apples, peeled, cored and chopped; 1 Tablespoon (15g) granulated sugar; 1/2 teaspoon ground cinnamon

11 steps

Prep:23hCook:25min

Sweet focaccia? I know, it seems weird....but trust me, this is absolutely delicious! Gorgeously squidgy bread, topped with cinnamon sugar apples and a brown sugar oat crumble topping. This is the perfect autumn treat to share with family and friends! You could take this to the next level and serve it alongside some warm vanilla custard for dipping, or use it as the base for a focaccia ice cream sandwich. Simply cut a wedge of focaccia down the middle, add in a scoop of vanilla ice cream (and maybe some salted caramel!) and then top with the other half of the focaccia...enjoy!

Updated at: Wed, 16 Aug 2023 18:50:22 GMT

Ingredients

12 servings

For the Focaccia Dough

1 batch'Overnight Focaccia'

recipe posted in the Lace Bakes community on Whisk

45gsalted butter

melted, to line tray

For the Crumble Topping

50gplain flour

or all-purpose

35grolled oats

1gground cinnamon

½ cupbrown sugar

¼ cupsalted butter

cold

For the Cinnamon Sugar Apples

2apples

medium size, peeled, cored and chopped

15ggranulated sugar

½ teaspoonground cinnamon

Instructions

For the Focaccia Dough

Step 1

Follow the recipe instructions for the dough. Line the baking tray with parchment paper as stated in recipe, but instead of coating it in extra virgin olive oil, you are going to use 2-3 Tablespoons of melted butter.

Step 2

You will notice that the cold dough will harden the melted butter as it goes into the tin. The dough may stick to the paper a bit more than it would with extra virgin olive oil, but this particular flavour of focaccia benefits from using butter so it's worth the potential stickiness.

Step 3

Let proof for about 2 hours at room temperature. You can prepare the toppings during this time.

For the Crumble Topping

Step 4

Mix oats, flour, brown sugar, 1/2 teaspoon ground cinnamon in a medium sized bowl.

Step 5

Use a pastry cutter or two forks to mash the cold butter into the oats mixture until the mixture resembles coarse crumbs. Squeeze together bits of the mixture to create some larger crumble pieces.

For the Apples

Step 6

Mix the chopped apples with the sugar and cinnamon.

Assemble and Bake!

Step 7

Preheat oven to 220C/430F.

Step 8

Once the focaccia is fully proofed and has been dimpled, top it evenly with the sugared apples and crumble topping. Gently press the toppings into the dough.

Step 9

Bake for ten minutes in the lower shelf of the oven and then tent the focaccia with a bit of aluminium foil to prevent the toppings from burning.

Step 10

After 10 minutes, remove the foil and continue baking for another 5-8 minutes or so. This focaccia needs a bit longer to bake than a normal focaccia does to account for the excess water being released by the apples.

Step 11

Remove from the oven when the toppings are golden and crisp and the bottom of the focaccia is lightly browned.