Sourdough Peach Crumble Focaccia
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This sourdough peach crumble focaccia combines soft and airy overnight sourdough focaccia with layers of buttery cinnamon peaches, a sweet brown sugar crumble topping, and a simple vanilla glaze. Perfect for peach season, this easy sourdough focaccia recipe tastes like peach cobbler and coffee cake combined into one irresistible breakfast or dessert!
It is finally peach season in my neck of the woods!! Whenever I bring peaches home from the store, they’re gone within the day in this house. My family just devours them.
So I was smart this time and bought double the amount we needed so I could make this incredible sourdough peach streusel focaccia! The house smelled amazing when I was making the filling for this sweet focaccia recipe!
Why You’ll Love This Recipe
- The perfect combination of sweet and tangy flavors. The slight tang of sourdough pairs beautifully with buttery cinnamon peaches and sweet vanilla glaze.
- Tastes like peach cobbler in focaccia form. This recipe combines the flavors of homemade peach cobbler, coffee cake, and sourdough focaccia into one unforgettable treat.
- Soft, fluffy, and incredibly airy. The long fermentation creates a light and pillowy texture with crisp buttery edges.
- A wonderful way to use summer peaches. Fresh peaches become jammy and caramelized as they bake, making this the ultimate late summer recipe.
- Make-ahead friendly. The overnight cold ferment allows you to break up the work and bake fresh focaccia the next day. *However,* you certainly can keep it moving and make it all in one day!
Check out these other sourdough recipes:
- sourdough focaccia recipe (this is my basic go-to sourdough focaccia)
- sourdough pickle focaccia
- sourdough strawberry cheesecake sweet rolls
Step-By-Step Instructions
In a large bowl, mix together the sourdough starter, warm water, olive oil, bread flour, and salt until no dry flour remains. The dough will be very sticky and wet — that’s exactly what you want for focaccia.
Cover and let rest for about 30 minutes.
Using wet hands, perform a set of stretch and folds or coil folds around the bowl. Cover and rest for 30 minutes.
Repeat with a second set of folds. If you have the time, do a third set after another 30-minute rest.
Cover the dough and let it sit at room temperature for 4-6 hours, or until it looks puffy and airy.
Transfer the dough to the refrigerator and let it cold ferment overnight.
Dice 4 of the 5 peaches. Save the 5th one for just before adding the crumble and baking.
When you’re ready to bake, melt the butter in a large skillet over medium heat.
Add the brown sugar, cinnamon, ginger, and four of the diced peaches. Cook for several minutes until the peaches soften and become syrupy.
Remove from the heat and stir in the vanilla extract. Set aside to cool slightly.
Mix together the flour and brown sugar, then work in the cold grated butter until crumbly. Place in the refrigerator while you assemble the focaccia.
Pour the melted butter into the bottom of a half sheet pan.
Gently transfer the cold dough into the pan and spread it into a rough rectangle.
Spoon half of the peach filling into the center of the dough.
Fold the dough over the filling, letter-style, until the peaches are tucked inside and the smooth side of the dough is facing up.
Cover and let the dough rise for 2-5 hours, or until it has spread throughout the pan and looks nice and bubbly.
Remember: watch the dough, not the clock.
Preheat the oven to 425°F.
Using buttered or oiled fingers, dimple the dough all over. Spoon the remaining peach filling over the top, then scatter over the remaining diced peach.
Finish with the crumble topping.
Bake for 30-35 minutes, or until golden brown and bubbling around the edges.
Whisk together the powdered sugar, vanilla, and milk until smooth, adding a little extra milk if needed.
Drizzle over the slightly cooled focaccia and enjoy!
Helpful Tips for the BEST Sourdough Peach Focaccia
Allow the peach filling to cool slightly before assembling. Adding piping hot filling can warm the dough too much and make it harder to handle.
Use peaches that are ripe but still slightly firm. Overripe peaches can release too much liquid and make the focaccia soggy.
Don’t worry if your dough feels very wet and sticky. Focaccia dough is meant to be high hydration, which creates that soft, airy texture everyone loves.
Wet or butter your hands before handling the dough. This makes stretching, folding, and dimpling much easier.
Watch the dough, not the clock. Rising times can vary greatly depending on the strength of your starter and the temperature of your kitchen. The dough should look puffy, bubbly, and full of life before baking.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale
- Silicone spatula or dough whisk
- Plastic wrap or reusable bowl cover
- Large skillet
- Small mixing bowl (for the crumble)
- Box grater (for grating the cold butter)
- Half sheet pan (18 x 13-inch)
- Whisk
Storage
Store leftover sourdough peach crumble focaccia tightly covered at room temperature for up to 2 days.
For longer storage, transfer it to an airtight container and refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 15-20 seconds or place them in a 300°F oven for 5-10 minutes until warmed through.
This focaccia is best enjoyed the day it is baked, but the flavors become even more delicious by the next morning as the peaches and cinnamon continue to meld together.
Freezing
Freeze individual slices or the entire focaccia tightly wrapped for up to 2 months. Thaw at room temperature and warm slightly before serving for the best texture.
More Fruit Flavored Sourdough Recipes
- sourdough discard blueberry crumble loaf
- sourdough lemon pound cake
- sourdough strawberry cream cheese crumble buns
Sourdough Peach Crumble Focaccia
Ingredients
For the Focaccia Dough
- 125 g active sourdough starter ½ cup
- 400 g warm water 1⅔ cups
- 20 g extra virgin olive oil 1½ tablespoons
- 500 g bread flour 4 cups
- 10 g salt 1½ teaspoons
For Preparing the Pan
- 56 g salted butter melted (4 tablespoons)
Peach Filling
- 227 g salted butter melted (1 cup)
- 220 g brown sugar 1 cup packed
- 16 g ground cinnamon 2 tablespoons
- 1 g ground ginger ½ teaspoon
- 5 g vanilla extract 1 teaspoon
- 5 medium peaches diced, divided (Reserve one diced peach to sprinkle over the top before baking.)
Brown Sugar Crumble
- 63 g all-purpose flour ½ cup
- 55 g brown sugar ¼ cup packed
- 57 g salted butter grated and cold (¼ cup)
Vanilla Glaze
- 60 g powdered sugar ½ cup
- 2.5 g vanilla extract ½ teaspoon
- 15 g milk 1 tablespoon, plus more as needed
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir until the starter is mostly dissolved.
- Add the bread flour and salt and mix until all of the flour is hydrated and no dry patches remain.
- The dough will be extremely wet, sticky, and shaggy at this stage. Resist the temptation to add additional flour — high hydration is what gives focaccia its signature airy texture.
- Cover the bowl and let rest for 20-30 minutes.
Step 2: First Set of Stretch and Folds
- Using damp hands, perform 4-6 stretch and folds or coil folds:
- Grab one side of the dough.
- Stretch it upward without tearing.
- Fold it over itself toward the center.
- Rotate the bowl and repeat until all sides have been folded.
- Cover and allow the dough to rest for 30 minutes.
Step 3: Second Set of Stretch and Folds
- Repeat another set of 4-6 stretch and folds or coil folds.
- If time allows, let the dough rest another 30 minutes and perform a third set of folds. This extra round helps strengthen gluten development and creates an even lighter, airier focaccia.
Step 4: Bulk Fermentation
- Cover the bowl and allow the dough to ferment at room temperature for 4-6 hours, or until noticeably puffy and increased in volume by roughly 50%.
- The dough should appear smoother, jiggly, and full of air bubbles around the edges.
Step 5: Cold Fermentation
- Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate overnight or up to 24 hours.
- The long cold ferment develops flavor and makes the dough easier to handle; however, if you want to bake the same day, continue on to the next steps.
Make the Peach Filling
- Once the dough has completed its cold ferment, prepare the filling.
- In a large skillet over medium heat, melt the butter.
- Add the brown sugar, ground cinnamon, and ground ginger. Then mix in 4 of the diced peaches.
- Cook for 5-8 minutes, stirring occasionally, until the peaches soften slightly and release their juices and the mixture becomes thick and syrupy.
- Remove from the heat and stir in the vanilla extract.
- Allow the filling to cool for 10-15 minutes before assembling the focaccia.
Prepare the Crumble
- In a small bowl, combine the flour and brown sugar.
- Add the cold grated butter and work it into the flour mixture using your fingertips or a fork until pea-sized crumbs form.
- Place in the refrigerator until ready to use.
Assemble the Focaccia
- Pour the melted butter evenly across the bottom of a standard half sheet pan.
- Gently transfer the chilled dough onto the buttered pan.
- Carefully stretch the dough into a rough rectangle.
- Spread half of the peach filling down the center of the dough, leaving a border around the edges.
- Perform a letter-style fold directly in the pan:
- Fold the right side toward the center.
- Fold the bottom upward over the dough.
- Fold the left side toward the center.
- Fold the top downward over the dough.
- Next, starting from the bottom edge, gently roll or fold the dough over itself once more while flipping the entire dough so that the seam side is underneath and the smooth side faces upward.
- This creates beautiful layers of peaches throughout the finished focaccia.
Final Proof
- Cover the pan loosely with plastic wrap.
- Allow the dough to rise at room temperature for 2-5 hours, or until it has relaxed, spread throughout most of the pan, and looks extremely bubbly and airy.
- The exact timing will depend on the strength of your starter and the temperature of your kitchen.
- Watch the dough rather than the clock.
- Properly proofed focaccia should jiggle slightly when the pan is shaken and have visible bubbles throughout the surface.
Dimple and Top the Dough
- Preheat the oven to 425°F (218°C).
- Lightly coat your fingertips with olive oil or melted butter and gently dimple the dough all over, pressing down until your fingers nearly reach the bottom of the pan.
- Spoon the remaining peach filling evenly across the top of the dough.
- Scatter the remaining diced peach over the surface.
- Sprinkle the crumble topping evenly over the peaches.
Bake
- Bake for 30-35 minutes or until:
- The top is deeply golden brown.
- The crumble is lightly caramelized.
- The edges are crisp and buttery.
- The internal temperature reaches approximately 205°F (96°C).
- If the crumble begins browning too quickly, loosely tent the focaccia with foil during the final 10 minutes of baking.
Make the Glaze
- While the focaccia cools, whisk together: powdered sugar, vanilla extract, and milk until it reaches your desired consistency.
Finish and Serve
- Allow the focaccia to cool for 15-20 minutes before drizzling with the vanilla glaze.
- Serve warm or at room temperature.
This was such a fun, sweet sourdough focaccia recipe to make! If you love peaches, I hope you try this one! Let me know what you think if you make it!