Peach Crumble Focaccia
Light and airy focaccia topped with juicy peaches and a cinnamon crumble.
I love focaccia for its versatility. You’re telling me I can have a savoury or sweet bread with little to no effort? Sign me up. This summer-inspired treat is loaded with fresh, juicy peaches and a crunchy cinnamon crumble – finished with a drizzle of a simple sweet glaze.
Why you’ll love this recipe:
Easy, not-too-sweet dessert.
Light and airy bite.
Celebrates seasonal produce.
Top tips for making the best focaccia:
Make sure the yeast is not expired. Yeast will make or break focaccia. If it’s expired, we recommend getting new yeast. If the yeast mixture does not have a yeast-y smell or isn’t foamy (or at least creamy), its likely that the yeast is dead and you need new yeast.
Use good olive oil. Olive oil is a big part of focaccia and a part that you can taste! This doesn’t mean the most expensive oil you can buy, it simply means an olive oil that you like the taste of.
Let rest overnight. We’ve tried to make focaccia in a day, and have determined it really is next level when you make the dough the night before and proof overnight in the fridge. This will yield the best flavour and texture. Don’t take any shortcuts, we promise you won’t regret it.
Generously grease the baking pan. The worst that can happen is your focaccia sticks to the pan – we grease our pan generously with both vegan butter and olive oil to ensure it comes out nice and easy.
Load up on toppings. Don’t be afraid to really load on the dairy-free cheddar and apples, and really dimple it into the dough – this is the best way to get all the flavour in every bite.
How to make peach crumble focaccia:
Prep Time: 20 Min | Rest Time: 16 Hr | Cook Time: 25 Min | Total Time: 16 Hr 45 Min
Makes: 6 Servings
Ingredients
1 tsp active dry yeast
1 cup warm water
1 tsp maple syrup
240 g (2 cups) all-purpose flour
1 tsp kosher salt
3 tbsp olive oil, (divided)
Toppings
1 tbsp olive oil
1.5 ripe peaches, diced
60 g (½ cup) pastry flour
50 g (¼ cup) brown sugar
1 tsp cinnamon
57 g (¼ cup) vegan butter, melted
120 g (1 cup) icing sugar
1 tbsp milk
1 tsp vanilla extract
Instructions
Whisk together yeast, warm water, and maple syrup in a large bowl. Set aside to activate for 5 minutes.
Add all-purpose flour, kosher salt, and 1 tbsp olive oil to the yeast mixture and fold with a rubber spatula until combined. It will be a very hydrated, sticky dough – this is what you want. Drizzle with 1 tbsp of olive oil and gently toss the dough to keep from sticking to the bowl.
Cover and let rest at room temperature for about 60-90 minutes or until doubled in size.
Stretch and fold the focaccia dough up and onto itself, rotating the bowl a quarter turn and repeating. Do this until you move around the bowl twice, 8 folds in total. Cover and set in the fridge to rise overnight or at least 12 hours.
Prepare a 10 x 7 inch sheet pan with parchment paper and grease with 1 tbsp olive oil.
Turn the dough out onto the prepared pan and gently stretch. Cover and let rise once more until doubled in size, about 2 hours.
Make the crumble topping by combining pastry flour, brown sugar, cinnamon, and melted butter with a fork. You can use your fingers to crumble into small pieces. Keep in the fridge until ready to use.
Once the dough has risen, drizzle with 1 tbsp olive oil and top with diced peaches. Grease your hands with olive oil, then gently dimple the dough using your fingers. Top with crumble, then let rest while you preheat the oven.
Preheat the oven to 425°F.
Bake the focaccia in the preheated oven for 25-30 minutes or until golden brown on top and around the edges. Some of the crumble may get a little extra crunchy, that’s okay. Let rest until cool.
Whisk the icing sugar, milk, and vanilla extract until smooth. Drizzle over the focaccia and serve.