Description
A delightful twist on focaccia topped with juicy peaches and a buttery crumble, perfect for summer gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 3–4 ripe peaches, sliced
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup unsalted butter, cold and diced
- ½ cup brown sugar
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add the warm water and olive oil. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface. Knead for about 8-10 minutes until it’s smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise for 1-2 hours.
- Prepare the Peaches: Slice the peaches and toss them with brown sugar and cinnamon.
- Make the Crumble: Mix rolled oats, flour, cold diced butter, and brown sugar until it resembles coarse crumbs.
- Shape the Focaccia: Transfer dough to a lined baking sheet and spread it out to ½ inch thick.
- Topping Time: Arrange marinated peach slices on the dough and sprinkle the crumble topping over the peaches.
- Second Rise: Cover the focaccia and let it rise for another 30 minutes.
- Bake: Bake at 375°F (190°C) for 25-30 minutes until golden brown.
- Cool and Slice: Allow to cool slightly before slicing.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: peach, crumble, focaccia, dessert, summer, baking