Apricot and Cherry Focaccia

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

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5 from 1 vote

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.

Prep Time20

Cook Time20

Resting Time1

Total Time1 40

Course: Breads

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Calories: 258kcal

Author: Smruti

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