Peaches and Cream Sourdough Focaccia
A sweet twist on classic focaccia featuring juicy peaches, rich cream, and a tangy sourdough base.
- Par-Baking Protection: Setting the dough structure first ensures the heavy cream doesn't collapse the delicate air bubbles.
- Sourdough Acid Balance: The natural lactic acid in the sourdough starter cuts through the rich sweetness of the cream and peaches.
- High-Heat Caramelization: Baking at 425°F caramelizes the natural sugars in the peaches, creating jammy, golden edges.
I still remember the sticky August afternoon when I dropped an entire bowl of sliced peaches onto my freshly scrubbed kitchen floor, wept for a solid three minutes, and then rinsed them off because I was too stubborn to let them go to waste.
It was a glorious, sticky accident.
I had spent months trying to make the perfect savory golden-crust garlic rosemary focaccia, but after mastering my sourdough blueberry cinnamon rolls, turning focaccia sweet felt like the natural next step.
Bear with me here, because when you throw wet fruit and heavy cream onto a high-hydration dough, the physics of baking can work against you. The excess moisture from the peaches prevents proper starch gelatinization, leaving you with a gummy crumb instead of airy pockets. I tested this with four different cream bases, and thin cream failed every single test because it pooled at the bottom and scorched.
The simple fix is a two-stage bake that sets the protein matrix first. By par-baking the dough, we lock in the structure before adding the wet toppings.
Trust me on this one.
Once you press your fingertips deep into the wet, bubbly dough and feel it yield, you will understand the magic of this process. It is hands down the most satisfying baking project you will tackle this summer, especially if you pair it with a fresh blueberry peach feta salad for brunch.
Peaches and Cream Sourdough Focaccia
Ingredients
- 100 g active sourdough starter (bubbly and fed)
- 375 g warm water
- 20 g honey
- 500 g bread flour (King Arthur brand recommended)
- 9 g Diamond Crystal kosher salt (about 2 teaspoons)
- 40 g extra virgin olive oil (divided)
- 2 ripe peaches, thinly sliced
- 80 g heavy cream
- 30 g light brown sugar
- 1 teaspoon vanilla extract
Directions
- Whisk the active sourdough starter, warm water, and honey in a large mixing bowl until fully dissolved.
- Add the bread flour and Diamond Crystal kosher salt, stirring with a spatula until a shaggy dough forms and no dry flour remains.
- Let the dough rest for 30 minutes, then perform three rounds of stretches and folds spaced 30 minutes apart to build the gluten network.
- Cover the bowl tightly and place it in the refrigerator for 12 to 24 hours for a slow cold ferment.
- Drizzle 20 grams of olive oil into a 9x13-inch metal baking pan, transfer the cold dough into the pan, and turn it once to coat.
- Let the dough rise at room temperature for 3 to 4 hours until it fills the pan and is puffy and covered in bubbles.
- Preheat your oven to 425°F (218°C). Gently dimple the dough with oiled fingertips, then bake for 15 minutes until lightly golden but not fully cooked.
- While the dough parbakes, whisk the heavy cream, brown sugar, and vanilla extract in a small bowl.
- Carefully arrange the peach slices over the parbaked crust, then pour the sweetened cream mixture directly into the dimples.
- Return the pan to the oven and bake for another 12 to 15 minutes until the cream is bubbling and the peaches are tender and caramelized.
Notes
- Salt Conversion: I highly recommend using Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine table salt, cut the volume in half (use 1 teaspoon instead of 2 teaspoons) to avoid an overly salty dough.
- Flour Strength: The high protein content in bread flour (around 12.7%) is essential for creating a strong gluten matrix that can support the heavy weight of the peaches and cream without collapsing.
- Workflow Warning: Keep a close eye on the focaccia during the final 5 minutes of baking. The sugars in the peaches and cream caramelize rapidly, and they can go from beautifully golden to scorched in a matter of seconds.
- Storage Behavior: While savory focaccia can dry out, this sweet version actually softens beautifully after a day in the fridge as the bread absorbs the residual moisture from the cream custard.
Serving Suggestions
This sweet focaccia is best enjoyed warm from the oven when the cream is still soft and custard-like. Pair it with fresh, vibrant sides to balance the rich sweetness.
- A scoop of high-quality vanilla bean ice cream melted over a warm slice.
- A fresh peach burrata summer salad to lean into the seasonal peach obsession.
- A drizzle of hot honey just before serving for a surprising kick.
- A side of crispy bacon or prosciutto to provide a savory contrast.
- A cold glass of iced tea or a strong pour of black coffee.
Storage and Reheating
Store any leftover focaccia in an airtight container in the refrigerator for up to three days. Because of the dairy in the cream topping, leaving it on the counter at room temperature is a recipe for spoilage.
Don't eat it cold.
The cold fridge air solidifies the cream fats, making the bread feel dense. You must reheat it to restore that pillowy texture.
Pop a single slice into a 350°F (175°C) toaster oven for about 5 to 8 minutes until the cream bubbles again. This melts the custard back into the crumb and crisps up the bottom crust beautifully.
It tastes just as good as day one.
Ingredient Substitutes
If you don't have everything on hand, don't panic. Here are a few easy swaps that work beautifully.
- Peaches: You can easily swap in fresh nectarines, plums, or even berries. If you want a savory-sweet twist, try using fresh figs.
- Sourdough Starter: If you don't have an active starter, you can use 1.5 teaspoons of active dry yeast dissolved in the warm water, though you will lose that signature sourdough tang.
- Heavy Cream: Heavy whipping cream is best, but full-fat coconut cream works as a dairy-free alternative that adds a lovely tropical note.
- Honey: Maple syrup or agave nectar can be used in the dough in a 1:1 ratio.
Baking this bread always makes my kitchen smell like a cozy bakery in the middle of summer. I hope you pour yourself a cold drink, get your hands messy in some dough, and enjoy every single sweet, jammy bite.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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