Description
Peaches and Cream Sourdough Focaccia is a deliciously airy bread topped with sweet peaches and homemade whipped cream, perfect for a delightful dessert or brunch.
Ingredients
Scale
- 200 g active sourdough starter (about 1 cup)
- 400 g warm water (about 1⅔ cups, warm water between 100℉-110℉)
- 10 g salt (1½ teaspoons)
- 510 g unbleached flour (about 3½ cups)
- Avocado cooking spray or cooking spray of choice (for spring 2nd mixing bowl and baking dish)
- 1 15 ounce can of sliced peaches (drained and finely chopped or 2 cups fresh peaches, peeled and chopped)
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 13 ounce jar of peach preserves (to spread on top of baked focaccia)
- 2 cups heavy whipping cream (very cold)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, combine the active sourdough starter and warm water. Whisk until the starter is dissolved.
- Add salt and flour to the mixture and whisk until a wet, sticky dough forms. Let it rest for 30 minutes.
- Perform 1 set of stretch and folds by grabbing one side of the dough, stretching it up, and folding it into the center about 8-10 times.
- Transfer the dough to a greased mixing bowl, cover with a damp towel, and let it proof for about 3 hours until it grows by 50% to 75% in size.
- After the first proof, perform one more set of stretch and folds and then transfer the dough to a lined 9×13 glass baking dish.
- Cover with a damp towel and let rise again for about 1 hour until nearly doubled in size.
- Preheat the oven to 425℉ (220℃) during the second proof.
- For the peach topping, stir together diced peaches, sugar, and vanilla extract. Pour over the dough and dimple the surface.
- Bake for 25-30 minutes until golden brown. Allow to cool completely.
- Chill a mixing bowl and whisk, then add cream, powdered sugar, and vanilla. Whip until stiff peaks form.
- Spread 2/3rds of the peach preserves over the cooled focaccia, add whipped cream, and top with remaining preserves. Dust with powdered sugar, slice, and serve.
Notes
- The dough can ferment overnight for a different texture and flavor.
- Using cooking spray helps with the sticky dough transfer.
- If the dough bubbles get too brown during baking, cover them with small pieces of aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg