Apple Crumble Sourdough Focaccia

Name: Apple Crumble Sourdough Focaccia
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 1 (9x13-inch) focaccia, about 12 pieces
Cuisine: American
Ingredients: 3 1/2 cups bread flour; 1/2 cup active sourdough starter, bubbly and active; 1 1/2 cups water, lukewarm; 2 tbsp granulated sugar; 2 tsp fine salt; 2 tbsp olive oil, plus more for the pan; 2 medium apples, peeled and grated; 1 tbsp lemon juice; 2 tsp ground cinnamon; 4 tbsp unsalted butter, cold and cubed; 1/2 cup light brown sugar, packed; 1/2 cup all-purpose flour

Dessert or brunch · American

Credit: Amy Bakes Bread

Soft sourdough focaccia folded with grated apples and cinnamon, then baked with a buttery brown-sugar crumble on top.

Added Oct 3, 2026

PrepPrep time

35 min

CookCook time

25 min

ServingsServings

1 (9x13-inch) focaccia, about 12 pieces

Ingredients

1× yields 1 (9x13-inch) focaccia, about 12 pieces

Dough

3 1/2 cups bread flour

1/2 cup active sourdough starter, bubbly and active

1 1/2 cups water, lukewarm

2 tbsp granulated sugar

2 tsp fine salt

2 tbsp olive oil, plus more for the pan

Apple layer

2 medium apples, peeled and grated

1 tbsp lemon juice

2 tsp ground cinnamon

Crumble topping

4 tbsp unsalted butter, cold and cubed

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

Notes

Storage: Keep leftovers covered at room temperature for 1 day or refrigerate for up to 3 days; rewarm slices in a low oven before serving. Freezing: Wrap cooled pieces tightly and freeze for up to 2 months. Substitutions: Firm baking apples such as Honeycrisp, Granny Smith, or Pink Lady work best. If you want extra spice, add a little more cinnamon to the crumble. Serving tip: This is especially good served warm, either plain or with coffee for breakfast/brunch.

Preparation

In a large bowl, stir together , , , , , and until a sticky dough forms and no dry flour remains.

Cover and let the dough rest for 30 minutes. Then perform 2 to 3 sets of stretch-and-folds over the next 1 1/2 hours, resting 30 minutes between rounds.

In a separate bowl, toss with and . Gently fold the apple mixture into the dough until evenly distributed.

Cover the bowl and let the dough rise until puffy and almost doubled, about 4 to 6 hours at room temperature or overnight in the refrigerator.

To make the crumble, rub , , , , and a pinch of together with your fingers until clumpy.

Generously oil a 9x13-inch baking pan with some of . Transfer the dough to the pan, turn it to coat, and gently stretch it toward the corners. Rest 20 minutes, then stretch again if needed.

Cover and let the dough proof until very puffy, 1 to 2 hours. While it proofs, heat the oven to 425°F.

With oiled fingers, dimple the dough all over. Sprinkle the crumble evenly on top, then bake until deep golden and cooked through, 20 to 25 minutes.

Cool for at least 15 minutes before slicing. Serve warm.