My Apricot Summer Bread is a really easy yeast dough bread recipe topped with summer’s sweet apricots. Perfect for breakfast or dessert!
Summer I tend to bake a little less. Not that I don't LOVE to bake. Not that I don't have little customers complaining at my lack of baking activity.
But you see, we were just in Italy for the first part of the summer and I didn't do much in the kitchen, other than help stir a risotto or slice fruit for one of my mother-in-law's amazing crostatas.
Teresa's (my mother-in-law) kitchen is pretty small and let me tell you, she moves at lightning speed! So it's better that I do as less possible in the kitchen.
Something unavoidably happens when we get back to our little Florida kitchen, I don't know where to start! I lean towards creating Italian recipes I saw Teresa make. I try to find the same ingredients and do my own riff of her culinary genius.
Deciding on what to bake was pretty easy! I have been obsessed with sweet apricots in Italy and here in Florida. I couldn't wait to cook some up and top a super easy (and reliable) dough that I use almost every week.
I found the apricot bread recipe here in Bon Appetit and adapted it slightly (fresh apricots, used different dough recipe, no anise in the dough). Feel free to use only dried apricots if you can't find any ripe fresh ones!
Some other stone fruit recipes to enjoy:
Apricot Summer Bread
Ingredients
- for the dough
- 1 ⅓ cups warm tap water about 110 degrees
- 2 ½ teaspoons 1 envelope active dry yeast
- 3 tablespoons extra-virgin olive oil
- 3 ¼ cups unbleached all-purpose flour
- 3 teaspoons sea salt
- for the topping
- 2 cups dried apricots
- 3 apricots sliced in small pieces
- ½ cup sugar
- ½ cup apricot preserves
- 1¼ teaspoons almond extract divided
- ¾ cup sliced almonds with or without skins
Instructions
- DOUGH
- In a small bowl, add the water and sprinkle the yeast on top of the water.
- Add 3 tablespoons of the oil and whisk together. Set aside.
- In large mixing bowl, add the flour and 3 teaspoons of salt; whisk together or mix together on low speed in your mixer.
- Add the yeast mixture and about half of the flour mixture.
- Stir with a rubber spatula until it is combined. Attach the dough hook to your mixer and add the remaining flour. Mix on low speed for about three minutes. If the dough seems to be too dry, add warm water a teaspoon at a time until you obtain a softer dough.
- Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
- Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
- APRICOTS
- Combine apricots (dried and fresh) and 2 cups water in a large heavy saucepan.
- Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes.
- Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 tsp. almond extract. Let cool completely. DO AHEAD Can be made 3 days ahead.
- Cover and chill.
- Punch down dough; divide in half. Place half of dough in the center of a 12-inch-square piece of parchment paper. Using your fingertips, shape dough into a 9-inch round.
- Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet.
- Divide apricot mixture between rounds, leaving a 3/4 inch plain border.
- Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes.
- Sprinkle almonds over.
- Meanwhile, arrange a rack in middle of oven; preheat to 375°. Beat egg with 2 tsp. warm water in a small bowl.
- Brush border of dough with egg wash. Bake until crust is golden, 25–30 minutes. Transfer to a wire rack.
- DO AHEAD: Bread can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350° oven until warm, 10–15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
- Dust hot bread with powdered sugar. Serve at room temperature.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Lana @ Never Enough Thyme says
I love ripe, fresh apricots in the summer but have so few recipes that use them! Now I have a new one and it looks delicious!
Amanda @The Kitcheneer says
This looks amazing and a great way to incorporate those apricots!!!
The Food Hunter says
That's an interesting bread!
Coleen @ The Redhead Baker says
Looks delicious, like a sweet pizza!
Stephanie @ Back For Seconds says
Such a creative bread, I love it!!
Jessica (Savory Experiments) says
This looks positively marvelous! Well done!
Meseidy says
I love this! It's like the jam is baked in.
Rebecca {foodie with family} says
This is just straight up lovely! I bet a wedge of this with morning tea would be wonderful!
Marnely Rodriguez-Murray says
Whoa, this bread looks amazing and makes me crave a slice right not as an almost midnight snack!
Paula @ Vintage Kitchen Notes says
I tend to miss apricot season every summer. It's like they're suddenly gone and I never touched one! Love the idea of fruit focaccias. Love! This one is gorgeous and perfect for a summer afternoon.
Nutmeg Nanny says
I LOVE apricots. This bread looks fantastic.
Crystal Barrett says
I haven't had many apricots. I don't see them very often. This apricot bread though, looks incredible! That last picture made me want to lick it through the computer screen!!! Thank you for sharing!
Robin @ A Shaggy Dough Story says
Apricots are one of my favorite fruits and that looks absolutely, mouth-wateringly gorgeous! Pure summer.
Annamaria @ Bakewell Junction says
Lora,
My hubby would love this bread! Apricots are his favorite. Hope you like the Chocolate Zucchini Quick Bread I brought this month.
Annamaria
Lori says
Words can not describe about how I feel, If I had a choice I would eat this everything day. Big time Apricot fan!
Jamie says
i love sweet focaccia but never make it! It is a great alternative to bread when you want something less sweet, where the fruit stands out. This is just gorgeous and perfect for summer's best apricots!
Laura (Tutti Dolci) says
I love apricots, what a gorgeous bread. The mix of fresh apricots, dried apricots, and apricot jam sounds like summer bliss!
DC says
Hi! At what point did you add the sliced almonds on top?
Lora says
Hi Add the apricots on right before placing in the oven to bake.