Sweet and Juicy Peach Sourdough Focaccia Bread
It’s peach season and the only obvious thing to do was make a glorious Peach Sourdough Focaccia Bread! This bread is lightly sweet, tangy, juicy and incredibly addicting. The most PERFECT treat you need to make this peach season.
You can never go wrong with making a fruit flavored sourdough focaccia bread and while I love them all, peach may just be the best ever! Peaches are the perfect soft texture, that add sweetness and a slight tang to this bread. There is no way you will be able to stop at just one bite!
If there is one food that pairs incredibly well with peaches it’s cheese. That’s why I knew I needed to paired this Peach Sourdough Focaccia Bread with a light cream cheese glaze. It adds an extra layer of creamy goodness that is simply divine.
This bread is a great recipe to enjoy for a Sunday brunch, as a bite with your afternoon coffee or a sweet treat for dessert! While I doubt it will last long enough to keep, you can store this bread baked, in the freezer for up to a month. Simply pull a piece out and heat it in the oven for that fresh, warm and gooey bread all over again.
Tips For MAking Peach Sourdough Focaccia Bread
- Use a fed and active sourdough starter that has reached its peak. I recommend feeding your starter a 1:4:4 ratio about 8-10 hours before you want to make your bread.
- Allow the dough to bulk ferment for a minimum of 6 hours! Focaccia Bread is more forgiving than a standard loaf so I always would rather over prrof the dough than underproof it. You will know it has proofed long enough when it is smooth on top, no longer super sticky to the touch and has more than doubled in size.
- Once you fold in some of the peahces, allow the bread to rise for another couple hours before baking it. You want it to get super airy and fluffy. This will allow you to get those nice big bubbles when you dimple the bread.
- Make sure you do not underbake the bread. With the moisture from the juicy peaches, this bread can take longer than traditional focaccia bread in the oven. If the bread starts to get golden on the top, you can cover it with foil while the inside finished baking to prevent it getting too dark on top.
Peach Sourdough Focaccia Bread Ingredients
Sourdough Starter– As mentioned above you want to use a fed and active sourdough starter that is a its peak.
Butter– You can use a neutral oil or butter in this recipe. I always prefer to use melted butter for all of my fruity focaccia breads so the flavor.
Flour– Unbleached all purpose flour or bread flour will work. Use whichever you typically make your sourdough loaves with.
Salt– As always, bread needs a bit of salt for flavor.
Peaches– Fresh cut peaches that are nice a ripe will give the best sweetness and flavor in this bread. They do not need to be peeled.
Honey– There is an addition of a bit of honey both in the dough and in the peaches for a bit of extra sweetness.
Cream Cheese- Use soft cream cheese at room temperature for a nice and smooth glaze.
Powdered Sugar– This is what makes the light cream cheese glaze. Do not sub with any other sugar.
Milk– Any kind of milk will work. This is just used to help loosen up the glaze.
The Steps
1.Start by mixing together the water, and sourdough starter in a large bowl. Then add in the 40g melted butter, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
2. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.
3. Let the dough rise covered on the counter for approx 6 hours or until doubled in size. Then cover the bowl with plastic wrap and place in the fridge overnight or 8-10 hours.
4. Remove the dough from the fridge and flip the dough out onto a rimed baking sheet lined with parchment and a generous drizzle of more melted butter. Cover the pan of dough and let rest for 2 more hours.
5. Preheat your oven to 425F when you are ready to bake.
6. While the oven is preheating, Stir together the honey and chopped peaches. Spoon the peaches over top of the focaccia dough, then gently dimple it all over with your fingers.
7. Bake 25-35 minutes of until cooked through and golden. If it starts getting too brown on top, but you can see the middle isnt fully cooked, looselt cover the pan with some foil and allow it to continue to cook.
8. Finally, place the soft cream cheese in a medium sized bowl and stir with a spoon until smooth. Add the icing sugar and 1-2 tbsp of milk and whisk until smooth and creamy.
9. Drizzle the cream cheese icing over the baked peach focaccia bread, then slice and enjoy!
If you give this recipe a try, leave a comment or recipe review below 🙂
Looking for more delicious Sourdough Focaccia Bread to try? Check out these recipes.
https://cmbarndominium.com/raspberry-brownie-sourdough-focaccia-bread/
https://cmbarndominium.com/carrot-cake-sourdough-focaccia-bread-with-cream-cheese-glaze/
https://cmbarndominium.com/blueberry-crumble-sourdough-focaccia-bread/
Soft and fluffy Peach Filled Sourdough Focaccia Bread with a tangy cream cheese glaze. This bread is lightly sweet, juicy and bursting with flavor! *This focaccia bread dough can be left in the fridge for up to 3 days before baking it. The longer it ferment in the fridge, the more sour flavor you will get. *Because of the moisture in the peaches, this focaccia bread can take much longer than other focaccia breads. Be sure to check the middle as it bakes, to make sure it has cooked through. *Store this peach focaccia bread in he fridge for up to a week or in the freezer for up to a month. 
Sweet and Juicy Peach Sourdough Focaccia Bread
Ingredients
For the Peaches
For the Cream Cheese Glaze
Instructions
Notes
