Description
A tangy sourdough focaccia studded with juicy peaches, topped with whipped cream and peach preserves. A rustic, showstopping summer bread for breakfast or dessert.
Ingredients
1 cup (240g) active sourdough starter
1¼ cups (300ml) warm water
3¾ cups (470g) all-purpose flour
1½ tsp salt
â…“ cup (75g) granulated sugar
¼ cup (60ml) olive oil
2 medium peaches, sliced
Whipped cream
Peach preserves (optional)
Fresh thyme or rosemary (optional)
Instructions
In a large bowl, mix sourdough starter and warm water.
Add flour, salt, sugar, and olive oil. Knead until smooth.
Rise at room temperature (4 hours) or until doubled.
Shape dough into a rectangle on a baking sheet lined with parchment paper.
Gently press peach slices into dough (tentatively). Drizzle with olive oil.
Bake at 375°F (190°C) for 25–30 minutes or until golden.
Cool slightly, then top with whipped cream, peach preserves, and fresh herbs.
Notes
Use a cold countertop for slower proofing if needed.
Fresh peaches are ideal, but canned (drained) work.
Replace preserves with a honey glaze if preferred.
Best served warm; store leftovers in a sealed container at room temperature.
- Prep Time: 30
- Cook Time: 30
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American