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    Home » Breads

    Published: Jun 14, 2016 · Modified: Jun 22, 2023 by Smruti · This post may contain affiliate links · 15 Comments

    Apricot and Cherry Focaccia

    Jump to Recipe Jump to Video Print Recipe

    A summer ready bread; this Apricot and Cherry Focaccia is perfect as an appetizer.

    Studded with fresh stone fruits; this focaccia is slightly sweet, soft, fluffy and satisfyingly chewy.

    A tray with apricot and cherry focaccia with basil leaves on it arranged in a brown board.

    A lot of those who love to eat bread also love to bake them. Many start off with enthusiasm and stop after a couple loaves. However, others continue and fall in love with the art and science of bread baking.

    Some use commercial yeast and some venture into the wonderful world of sourdough baking. Many start exploring various flavors, combinations, additions to breads and make masterpieces.

    I love making breads at home and my family loves having them. From this no-knead Pumpkin Bread and Chutney bread to this delicious Whole wheat sandwich bread and Purple Potato Bread; we love them all. And yet, a family and friends favorite bread has forever been the 'Focaccia'. And rightly so!

    Jump to:
    • What is Focaccia
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Bread Recipes
    • Apricot and Cherry Focaccia

    What is Focaccia

    Focaccia is an oven baked Italian bread; served as an appetizer or used in a sandwich.

    It is a popular one for its signature top and texture. Additionally, the dimpled top is wonderful as a carrier for olive oil or other dips. Seasoned olive oil, dressings or balsamic vinegar make great dips for the bread.

    The wonderful combination of toppings vary from just herbs like rosemary and basil to vegetables like onion, peppers, canned tomatoes to the slightly uncommon variant; fruits. I love my summer focaccia with a ton of stone fruits and they make an amazing bread to serve with honey! Yes, I said it, honey and stone fruit focaccia; the ultimate summer appetizer.

    Why this recipe works

    • This apricot and cherry focaccia is soft, fluffy and satisfyingly chewy.
    • This recipe uses stone fruits to make a delicious summer bread. Apricots and cherries together are great to top the bread.
    • This is an instant version of focaccia that comes together with just about 20 minutes of active time.
    • It is great for dipping in honey, serving with balsamic vinegar or to enjoy as bite size appetizer.
    • This recipe is Vegetarian; however, it is easy to make it Vegan by swapping just one ingredient.
    • This focaccia is like a canvas; top it with your favorite herbs, fruits or vegetables.
    • It does stay well for 2-3 days and makes a great make-ahead recipe. Simply wrap in plastic and refrigerate till ready to serve.
    • The bread works great when warm or at room temperature.

    Ingredients and Substitutions

    Ingredients for apricot cherry focaccia; fruits, flour and yeast activation ingredients on a black surface.
    • All purpose Flour: I like to use all purpose flour to make this focaccia. However, whole wheat flour works well too. Or even a mix of the two if you like.
    • Yeast: We need yeast to proof the bread dough. Either Instant yeast or Active dry yeast will work well. The only difference is the activation. Active dry needs to be activated before adding to the flour and Instant yeast can be added directly to the flour.
    • Apricots and Cherries: A great way to add some fruity flavor to the Focaccia is to include sliced apricots and pitted cherries. Moreover, I would suggest you invest in this cherry pitter if you use cherries extensively. It does save a lot of time and effort.
    • Unsalted Butter: The fat I use in the bread dough is unsalted butter. Salted butter is an option too; just watch the extra salt that is added. However, it can can be replaced with Olive Oil to make the bread Vegan.
    • Olive Oil: The classic ingredient to make the dimples on Focaccia and coat the baking tray is olive oil. I often like to use that in place of butter throughout the recipe.
    • Salt and Sugar: These are a must-have for two things; first activate the yeast and for taste and flavor. A generous sprinkle of sugar on the dough enhances the taste really well.
    • Water: Lukewarm water is needed to activate the yeast and bring the dough together. Ensure the water is not super hot; else it kills the yeast. Neither will cold water work in activating the yeast.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In the base of the stand mixture add 3 cups all purpose flour.

    2- Then add these in the following:

    • 2 ¼ teaspoon (1 packet) instant yeast
    • 1 teaspoon salt
    • 1 teaspoon sugar.
    Collage steps to make Cherry Apricot Focaccia; add flour and yeast ingredients in a bowl.

    3- Next add 1 cup warm water and 3 tablespoon unsalted butter (at room temperature).

    4- Mix everything using the dough hook till the dough comes together. Knead for another 5 minutes so the dough is soft and supple.

    Collage steps to make Cherry Apricot Focaccia; knead the bread dough in the kitchen aid.

    5- Then place the dough ball in the bowl lined with oil and rest covered in a warm place. The dough will double in about an hour. Once it does, transfer to a lined baking tray. I used a half sheet pan for this Apricot and Cherry Focaccia.

    6- Spread out the dough evenly in the baking tray and add 2 tablespoons olive oil; dimple the dough thoroughly.

    Collage steps to make Apricot Cherry Focaccia; spread out the dough in a sheet pan.

    7- Then arrange slices of one apricot and 8-10 halved cherries that are pitted. Make a design or just lay them around.

    8- Also sprinkle 2 teaspoon sugar on it and let it stand for a few minutes.

    Collage to make Cherry Apricot Focaccia; spread the fruits and sprinkle sugar on it.

    9- Bake in a preheated oven at 425 F for 18-20 minutes; till the bread cooks through and the fruits shrink slightly. Remove from oven.

    10- Cut into pieces and enjoy your apricot and cherry focaccia topped with some basil leaves, balsamic glaze or even honey.

    Collage steps to make Cherry Apricot Focaccia; bake and cut into pieces before serving.

    Expert Tips and Notes

    • This bread is more sweet than salty. However, to change it to a completely sweet focaccia; double the sugar and halve the salt. Only use salt to activate the yeast.
    • I have added apricots and cherries to the focaccia. However, any stone fruit like peach, nectarines or plums works well here.
    • The same bread is great with whole wheat flour too. To do so, add 3 tablespoon essential gluten with the flour and proceed with the same recipe.
    • Make the Focaccia the day of serving or a day before. Refrigerate the bread and re heat before serving.
    • The same apricot and cherry focaccia recipe works for a half sheet pan for a 1 inch tall focaccia or a 14 inch cast iron pan for a 2 inch tall focaccia. Or simply divide into small pans and bake topped with your favorite fruit.
    Serving apricot and cherry focaccia slices topped with balsamic vinegar with slices of apricot on the side on a brown board.

    Recipe FAQs

    What flours work to make focaccia?

    We can use either whole wheat flour or all purpose flour to make focaccia. To use whole wheat flour, add a tablespoon of essential gluten for every cup of flour. Or mix the two in your desired proportion.

    Can we make Vegan focaccia?

    All ingredients except unsalted butter are Vegan. Replace unsalted butter with olive oil for a Vegan version.

    Why do we dimple the top of the focaccia?

    The dimples on top of a focaccia not only give it a characteristic texture, they also work well for the olive oil and herbs to gather. These dimples are made either with fingers or with a wooden dowel.

    How do we store focaccia?

    To store the focaccia, wrap securely in plastic and refrigerate. To reheat, simply bake in a preheated oven or use the air fryer. The bread tastes great at room temperature too. Given that it has more olive oil compared to regular bread, focaccia gets stale slower than regular bread.

    My focaccia dough is tough. Should I continue with the rising?

    No certainly not. Less water in the dough will yield a dense focaccia. While the recipe lays out the water required, it may vary based on brand of flour. So add more water and soften the dough before proceeding.

    A white oval plate with slices of apricot and cherry focaccia topped with basil on a brown board.

    More Bread Recipes

    • Purple sweet potato bread loaf placed on a slate plate with bowls on the side.
      Purple Sweet Potato Bread
    • Cilantro Sauce Swirled Bread - Chutney Bread
    • Whole Wheat Bread Loaf using freshly milled Flour
    • No-Knead Pumpkin Walnut Bread

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    A tray with baked apricot and cherry focaccia ready to be sliced on a brown board.

    Apricot and Cherry Focaccia

    Smruti
    A summer ready bread; this Apricot and Cherry Focaccia is perfect as an appetizer.
    Studded with fresh stone fruits; this focaccia is slightly sweet, soft, fluffy and satisfyingly chewy.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Breads
    Cuisine American, Italian
    Servings 8
    Calories 258 kcal

    Ingredients
      

    • 3 cups all purpose flour
    • 1 cup warm water
    • 1 ¼ teaspoon instant yeast
    • 3 teaspoon sugar
    • 1 teaspoon salt
    • 3 tablespoon unsalted butter (room temperature)
    • 2 tablespoon olive oil
    • 1 large apricot (sliced)
    • 8-10 cherries (pitted)

    Instructions
     

    • In the base of the stand mixture add all purpose flour.
    • Then add the instant yeast, salt and sugar.
    • Next add warm water and unsalted butter (at room temperature).
    • Mix everything using the dough hook till the dough comes together. Knead for another 5 minutes so the dough is soft and supple.
    • Then place the dough ball in the bowl lined with oil and rest covered in a warm place.
    • The dough will double in about an hour. Once it does, transfer to a lined baking tray. I used a half sheet pan for this Apricot and Cherry Focaccia.
    • Spread out the dough evenly in the baking tray and add 2 tablespoons olive oil; dimple the dough thoroughly.
    • Then arrange slices of one apricot and halved cherries that are pitted. Make a design or just lay them around.
    • Also sprinkle 2 teaspoon sugar on it and let it stand for a few minutes.
    • Bake in a preheated oven at 425 F for 18-20 minutes; till the bread cooks through and the fruits shrink slightly. Remove from oven.
    • Cut into pieces and enjoy your apricot and cherry focaccia topped with some basil leaves, balsamic glaze or even honey.

    Video

    Notes

    • This bread is more sweet than salty. However, to change it to a completely sweet focaccia; double the sugar and halve the salt. Only use salt to activate the yeast.
    • I have added apricots and cherries to the focaccia. However, any stone fruit like peach, nectarines or plums works well here.
    • The same bread is great with whole wheat flour too. To do so, add 3 tablespoon essential gluten with the flour and proceed with the same recipe.
    • Make the Focaccia the day of serving or a day before. Refrigerate the bread and re heat before serving.
    • The same apricot and cherry focaccia recipe works for a half sheet pan for a 1 inch tall focaccia or a 14 inch cast iron pan for a 2 inch tall focaccia. Or simply divide into small pans and bake topped with your favorite fruit.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 258kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 11mgSodium: 295mgPotassium: 99mgFiber: 2gSugar: 3gVitamin A: 222IUVitamin C: 1mgCalcium: 12mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Unknown says

      March 10, 2022 at 8:04 pm

      Your focaccia is beautiful and what a wonderful bread to start the day with.

      Reply
    2. A Day in the Life on the Farm says

      March 10, 2022 at 8:04 pm

      Wow....that is an absolutely gorgeous bread!!

      Reply
    3. Karen says

      March 10, 2022 at 8:04 pm

      That is so gorgeous!!! What a lovely bread!

      Reply
    4. Unknown says

      March 10, 2022 at 8:04 pm

      Your bread looks amazing!

      Reply
    5. Anne@ASaladForAllSeasons says

      March 10, 2022 at 8:04 pm

      What a beautiful focaccia! And I love that you used a combination of stone fruit! : )

      Reply
    6. Holly @ abakershouse.com says

      March 10, 2022 at 8:04 pm

      I love baking bread in cast iron and your focaccia looks beautifully done!

      Reply
    7. Kalyani says

      March 10, 2022 at 8:04 pm

      Loved the rustic pan , Smruti ! and the flavours here ! thats a delicious treat for the eyes & palate 🙂

      Reply
    8. Unknown says

      March 10, 2022 at 8:04 pm

      Looks delicious, beautiful colours!
      Pam - http://www.thebreadshebakes.com

      Reply
    9. Georgina K. says

      March 10, 2022 at 8:04 pm

      Wow Smruti, I seriously got goosebumps going through your pictures. Your Apricot and Cherry Focaccia is simply perfect! <3

      Reply
    10. Sharanya palanisshami says

      March 10, 2022 at 8:04 pm

      Lovely motion shot smruti . Focaccia was so colourful with stone fruits.......

      Reply
    11. Unknown says

      March 10, 2022 at 8:04 pm

      I've never though to make a sweet focaccia before, now I've seen yours it's definitely on my bake list. I shall use your recipe for inspiration, it looks wonderful. Laura@ Baking in Pyjamas

      Reply
    12. Unknown says

      March 10, 2022 at 8:04 pm

      What a beautiful bread! And your photos look so tempting I just want to reach in and grab piece. Really lovely.

      Reply
    13. Sneha's Recipe says

      March 10, 2022 at 8:04 pm

      OMG! delicious fruity focaccia, love it.

      Reply
    14. Pavani says

      March 10, 2022 at 8:04 pm

      Smruthi, that is one stunning fruit topped focaccia. Looks absolutely delicious.

      Reply
    15. Chef Mireille says

      March 10, 2022 at 8:04 pm

      this must have tasted awesome with fresh picked summer fruit - I havent been yet this season - this bread looks so colorful and inviting - must have tasted awesome

      Reply

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