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?

Done in 5 hours

Dish by Hugh Woodward

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

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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.