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Apricot Summer Bread

My Apricot Summer Bread is a really easy focaccia recipe topped with summer’s sweet apricots. Perfect for breakfast or dessert!
Prep Time10 minutes
Cook Time30 minutes
Course: Bread
Cuisine: American
Keyword: Bread
Servings: 9
Author: Lora

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.