Apple Crumble Focaccia with Vanilla Drizzle

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A soft, fluffy focaccia topped with sweet spiced apples and crunchy crumble, finished with a smooth vanilla drizzle for a warm, dessert-style twist.

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

1. In a large bowl, combine bread flour, yeast, and caster 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.
2. For the crumble, rub the butter into the plain flour with your fingertips until coarse crumbs form, then stir in the demerara sugar and salt.
3. 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.
4. Toss apple slices with light 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.
5. Bake for 40-45 minutes until golden and cooked through. Allow to cool slightly.
6. Mix icing sugar, milk and vanilla extract to make a smooth drizzle and pour over the warm focaccia before serving.