Sweet focaccia with peaches and apricots
- Lactose Free
- Vegetarian
- Energy Kcal 381
- Carbohydrates g 65.3
- of which sugars g 15.3
- Protein g 10.1
- Fats g 8.8
- of which saturated fat g 1.31
- Fiber g 2.7
- Sodium mg 396
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Serving: 6
- Cost: Low
- Note plus the rising time
PRESENTATION
If you’re on the hunt for a sweet slice of Italy, give this focaccia dolce from the stunning region of Liguria a try. It’s not your everyday focaccia. Nope, it's a really good twist that pairs the softness of moist bread with the sweetness of fresh fruit. You won’t find savory toppings like rosemary here. Instead, this version is topped with juicy peaches and apricots. Seriously good. The result is a focaccia dolce alle pesche e albicocche that's super sweet, a bit chewy, and bursting with fruity goodness—way different from other dolci da forno across Italy. It’s perfect for when the fruit's in season and extra tender. From north to south, Italians adore their focaccia, but this sweet kind has a unique charm.
What’s really great about this focaccia dolce alle pesche is its flexibility. In Liguria, people use whatever fresh fruit is available. So, if peaches or apricots aren’t in season, swap them out for plums, cherries, or even apples. The key is ripe and rich fruit. The next day, this ricetta focaccia dolce is even more flavorful as the fruit juices soak into the bread. Really, really moist. It's a solid choice for a late breakfast. Also, it pairs wonderfully with coffee or tea as an afternoon treat. Some locals like to sprinkle sugar on top for a golden crust. Pretty simple, right? It adds a nice crunch to the soft interior. So, if you’re up for something different from the usual focaccia dolce estiva, try this focaccia dolce alle albicocche. It's a nostalgic, original snack—perfect when you crave something homemade and not too heavy. Plus, it brings a taste of Ligurian tradition right to your table. Which is great.
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INGREDIENTS
- Ingredients for the dough (for a 12 x 16 inch baking tray)
- Water 1.67 cups (400 ml)
- Manitoba flour 4.8 cups (600 g)
- Honey 1 ½ tbsp (30 g)
- Extra virgin olive oil 2.7 tbsp (40 ml)
- Fine salt 1.4 tsp (8 g)
- Brewer's yeast ½ tsp (2.5 g)
- for the topping
- Apricots 2 ¾ cups (350 g)
- Nectarines 4.2 oz (120 g)
- Sugar 5 tbsp (60 g)
- Extra virgin olive oil 2 ½ tbsp (40 ml)
- to grease the baking tray
- Extra virgin olive oil to taste
How to prepare Sweet focaccia with peaches and apricots
To make the sweet focaccia with apricots, place the water in a jug, add the salt 1, honey 2, and extra virgin olive oil 3.
In the bowl of a stand mixer fitted with the paddle attachment, sift the flour (you can use Manitoba flour or all-purpose flour) 4 and add the dry yeast 5. Turn on the machine and add the liquids 6
when the ingredients are combined, remove the paddle and attach the dough hook 7, then knead for about 10-15 minutes. Remove the dough from the mixing bowl; it will be quite soft. Oil the work surface 8, transfer the dough onto the table 9
shape the dough into a ball 10 and then place it in a bowl covered with plastic wrap 11 and let it rise for about 2 hours in the oven turned off with the light on. Meanwhile, wash the fruit, cut the apricots into 0.6-inch thick slices, removing the pits 12
do the same with the peaches 13. Grease a baking tray measuring 16 x 12 inches with oil 14. When the dough has risen, spread it in the tray by pressing it gently with your hands. Create dimples on the surface of the dough with your fingertips 15
sprinkle the focaccia with oil and granulated sugar 16. Spread the fruit slices over the surface 17 and then let it rise for half an hour, covering it with plastic wrap. At the end of the rising, bake in a preheated static oven at 375°F for about 20 minutes (or in a fan oven at 340°F for 10-15 minutes) until the focaccia is golden brown. Once done, remove the sweet focaccia with apricots from the oven 18 and let it cool before serving.