Sweet Peach Cobbler Focaccia Bread
Ingredients
- 5 3/4 cups Arrowhead Mills All Purpose Flour
- Pinch of salt
- 1 tbsp sugar
- 2 packets rapid-rise instant yeast (about 4 1/2 tsp)
- 2 1/4 cups warm water
Peach filling
- 5–6 ripe peaches, diced
- 4 tbsp salted butter
- 2 1/2 tbsp all-purpose flour
- 1 tsp cinnamon
- 3/4 cup brown sugar
- 1/2 cup water
Crumble topping
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 1/4 cup melted butter
Icing
- 1 cup powdered sugar
- 1–2 tbsp water (adjust to desired consistency)
Preparation
In a large bowl, mix flour, salt, sugar, and yeast. Add warm water and stir until a sticky dough forms. Cover and let rise in a warm place for 1–2 hours, or until doubled.
In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Add cinnamon, brown sugar, and water, stirring until smooth. Fold in peaches and simmer for 5–7 minutes until thick and syrupy. Let cool.
Mix flour and sugar, then stir in melted butter until crumbly.
Generously butter a baking pan. Transfer dough and gently stretch it to the edges. Press indentations across the dough with your fingers. Add the peach mixture in the middle, fold, cover, and let it rise for 40 minutes. Then top with the remaining peaches and sprinkle on the crumble.
Let the assembled focaccia rest for 30–45 minutes. Meanwhile, preheat oven to 425°F. Bake for 25–30 minutes, or until golden brown.
Whisk powdered sugar with water to create a glaze. Drizzle over cooled focaccia before slicing.
Serving suggestions
Perfect for brunch boards, backyard bites, or served warm with a scoop of vanilla ice cream.
