Fresh Milled Apple Cinnamon Crumble Pull-Apart Sourdough Focaccia

Step 1: In a large bowl or the bowl of a stand mixer, combine the freshly milled flour, milk, sourdough starter, egg, sugar, and salt. Mix until all the flour is hydrated and no dry spots remain (Image 1). Cover and let the dough rest for 20-30 minutes. After resting, check the consistency. If the dough still feels quite firm, mix in another 5-20 g of milk.

Step 2: With the mixer running on low speed, add the softened butter one tablespoon at a time. Let each addition become mostly incorporated before adding the next (Image 2). Once all the butter has been added, continue mixing for another 2-3 minutes until the dough becomes smoother. Cover and let it rest for 30 minutes.

Step 3: Perform 2-3 sets of stretch and folds, about 30 minutes apart (Image 3). After the final set, cover the dough and let it continue bulk fermenting until it has increased in volume by about 30-50%. At 72°F (22°C), this usually takes around 5-7 hours.

Step 4: While the dough is fermenting, melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, and salt (Image 4). Cook for 6-8 minutes, stirring occasionally, until the apples are just tender but still hold their shape.

Step 5: Sprinkle in the cornstarch while stirring continuously. Cook for another minute, until the juices have thickened (Image 5). Transfer the filling to a bowl and let it cool completely before assembling.

Step 6: In a medium bowl, stir together the freshly milled flour, brown sugar, cinnamon, and salt. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture forms small and medium crumbs (Image 6). Refrigerate until ready to use.

Step 7: Mix together the granulated sugar and cinnamon in a shallow bowl. (Image 7)

Pour the melted butter into a second shallow bowl.

Step 8: Line a 9×13-inch baking pan with parchment paper.

Tear off pieces of dough about 3-4 tablespoons in size. Dip each piece lightly into the melted butter, letting any excess drip off, then coat it in the cinnamon sugar (Image 8). If you have any butter leftover, you can save it for later to pour over the focaccia

Step 9: Arrange the coated dough pieces in the prepared pan (Image 9). Cover the pan and let the dough proof until it looks puffy and slightly jiggly, about 2-3 hours.

Step 10: Toward the end of the proof, preheat your oven to 400°F (200°C).

Spoon the cooled apple filling over the dough pieces (Image 10). If you have any melted butter left, you can drizzle it lightly over the dough. Sprinkle over any remaining cinnamon sugar, then gently press dimples into the dough with your fingertips. Evenly scatter the crumble over the top.

Step 11: Bake for 22-28 minutes, rotating the pan halfway through baking, until the crumble is golden brown and the focaccia is baked through (Image 11). If the crumble starts browning too quickly, loosely cover the pan with foil during the last few minutes.

Let the focaccia cool completely before glazing.

Step 12: Place the butter in a small saucepan over medium heat. As it melts, it will begin to foam (Image 12). Continue cooking, stirring occasionally, until golden brown specks form on the bottom of the pan and the butter smells warm and nutty, about 4-6 minutes. Remove from the heat and let it cool for about 5 minutes.

Step 13: Whisk together the browned butter, powdered sugar, vanilla, salt, and 20 g of the milk until smooth. Add more milk as needed until the glaze is thick but pourable (Image 13).

Step 14: Drizzle the glaze generously over the cooled focaccia (Image 14) and let it set for about 20 minutes before serving.