Apple Crumble Focaccia with Vanilla Drizzle

Serves 6-8

Time 1 hour plus proving

Ingredients

For the Dough

500g bread flour

2 tsp instant yeast

2 tsp caster sugar

325ml warm water

2 tbsp olive oil, plus extra for drizzling

For the Topping

3 Granny Smith apples, peeled, cored and thinly sliced

40g light brown sugar

1 tsp ground cinnamon

15g unsalted butter, melted

For the Crumble

75g plain flour

30g unsalted butter, chilled and cubed

40g demerara sugar

Pinch of sea salt

For the Vanilla Drizzle

100g icing sugar

15ml milk

½ tsp vanilla extract

Method

In a large bowl, combine flour, yeast, and sugar. Add warm water and olive oil, and mix to form a sticky dough. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and prove in a warm spot for 1 hour or until doubled in size.

For the crumble, rub the butter into the flour with your fingertips until coarse crumbs form, then stir in the demerara sugar and salt.

Preheat oven to 200 °C (fan 180 °C). Line a 30 × 20 cm baking tray with baking paper. Press dough into the tray, cover and rest until it’s doubled in volume.

Toss apple slices with brown sugar, cinnamon and melted butter. Dimple the top of the dough with fingertips, layer the apples over the surface, then scatter over the crumble. Drizzle lightly with olive oil.

Bake for 40-45 minutes until golden and cooked through. Allow to cool slightly.

Mix icing sugar, milk and vanilla to make a smooth drizzle and pour over the warm focaccia before serving.