Peach Crumble Focaccia
Servings: 6
-Recipe:
1 1/4 cup lukewarm water
1 1/8 teaspoon active dry yeast (I used instant)
1 teaspoon of honey
315 g or 2 1/2 cups of flour
1/4 teaspoon salt
2-5 tablespoons olive oil
butter (for greasing the pan and putting on the dough)
3 peaches peeled and sliced
45 g or 1/4 cup brown sugar
- Crumble:
1/4 sugar
1/4 brown sugar
1/4 plain flour
1 teaspoon cinnamon
4 tablespoons of butter (half a stick)
- Glaze:
4 oz cream cheese
2 tablespoons unsalted butter
2 cups powdered sugar
1/8 teaspoon vanilla extract
First mix your lukewarm water, yeast and honey in a bowl. Let it sit until it’s frothy on the top. The use a spatula to incorporate the flour. Cover for 2-3 hours or until it’s doubled in size. I did one set of stretch and folds with wet hands you can you as many as you’d like. After I greased my pan with butter and set the dough in there to let rise again. While that was rising I peeled and sliced my peaches and put them in a large bowl and mix in the brown sugar and let it sit for about 15 minutes. While that was sitting I also made the crumble, just the mixture of flour, sugar, brown sugar, cinnamon, and room temp butter. When my dough was ready I poured two tablespoons of melted butter on the dough and used my fingers and massaged the dough to help incorporate it in the bread. I then put the peaches and all the brown sugar juice on top of the dough and massaged the dough again to incorporate everything. After I sprinkled the crumble on top and set in the oven at ****425°**** for about 15-20 minutes. Afterwards I whisked together the cream cheese, powdered sugar, vanilla, and unsalted butter to make the glaze and drizzled it on.
***BAKE 450°***
Peach Crumble Focaccia is a delightful fusion of traditional Italian flatbread and a sweet, fruity dessert, perfect for seasonal baking. This recipe involves a yeast-leavened dough that provides a soft, airy base, characteristic of focaccia, ideal for absorbing the flavors of the peaches and crumble topping. To enhance the dough's texture, active dry yeast is dissolved in lukewarm water with honey to encourage fermentation. Incorporating olive oil and butter in the dough and pan adds richness and prevents sticking, while helping develop a golden crust during baking. The dough doubling period is crucial for gluten development, ensuring a light and fluffy crumb. The topping of sliced peaches macerated in brown sugar releases natural juices that blend flavors and add moisture, complementing the crispy, sweet crumble. The crumble itself is made from a balanced mix of plain flour, white and brown sugar, cinnamon, and butter, which, when baked, forms a crunchy, spiced layer that contrasts the soft dough. Baking at high temperature (425-450°F) ensures a well-baked focaccia with a caramelized top. The final touch is a creamy glaze made from cream cheese, powdered sugar, butter, and vanilla extract, which adds a luscious sweetness and smooth finish. For best results, ensure peaches are ripe and juicy, and adjust sugar levels to taste. This recipe offers a versatile canvas; consider adding nuts like almonds or walnuts for added texture, or experimenting with other stone fruits like plums or nectarines when peaches are out of season. Perfect for brunch, dessert, or a sweet snack, peach crumble focaccia is an inviting way to enjoy seasonal fruit with the comforting texture of traditional focaccia bread.
Looks yummy 🔥