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Peaches And Cream Sourdough Focaccia

This unique sourdough focaccia topped with peaches, whipped cream, and peach preserves is a delightful treat that turns heads at gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sourdough Focaccia Base
  • 200 g active sourdough starter (about 1 cup) Ensure your starter is bubbly and active.
  • 400 g warm water (about 1 2/3 cups, between 100F-110F) Water temperature is crucial for yeast activity.
  • 10 g salt (1 1/2 teaspoons)
  • 510 g unbleached flour (about 3 1/2 cups)
  • Cooking spray For greasing the bowl and baking dish.
For the Peach Topping (baked on)
  • 1 can sliced peaches, drained and finely chopped (15 oz) or 2 cups fresh peaches, peeled and chopped Canned peaches work reliably year-round.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
For the Cream and Finishing Touches
  • 1 jar peach preserves (13 oz) To spread on top after baking.
  • 2 cups heavy whipping cream (very cold)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Method
 

Mix Your Dough
  1. Combine 200 g active sourdough starter with 400 g warm water in a large mixing bowl and whisk until smooth.
  2. Add 10 g salt and 510 g flour; stir until a sticky dough forms.
  3. Cover the bowl with a damp towel and let it rest for 30 minutes.
Stretch and Fold
  1. After resting, wet your hand slightly, grab one side of the dough, stretch, and fold over the center; repeat around the bowl four times.
Bulk Fermentation (First Rise)
  1. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 3 hours.
Second Rise in the Baking Dish
  1. Line a 9x13 baking dish with parchment and spray with cooking spray, then transfer the dough gently.
  2. Cover and let rise for about 1 hour while preheating the oven to 425 F.
Prepare the Peach Topping
  1. Combine chopped peaches, 1/4 cup sugar, and 1 teaspoon vanilla in a small bowl.
Top and Bake
  1. Pour peach mixture over the proofed focaccia and gently press down.
  2. Bake for 25-30 minutes until golden brown. Let cool completely.
Make the Whipped Cream
  1. Whip heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form.
Assemble and Serve
  1. Spread peach preserves over cooled focaccia, add whipped cream, drizzle with more preserves, dust with powdered sugar, slice, and serve.

Notes

Use an active starter for best results. Avoid rushing rises for maximum flavor. Serve the focaccia the same day it is made for best texture.