Apricot and Cherry Focaccia

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 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

• 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.

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.

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.

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.

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.

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.

Recipe FAQs

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