Sweet Apricot Bread

This homemade Apricot Summer Bread turns basic focaccia dough into a mouthwatering treat packed with juicy apricots and toasty almonds. I came up with this when my kitchen was overflowing with apricots and I wanted something that wasn't quite bread but wasn't exactly dessert either—just right for showing off these sunny fruits.

We first tried this bread during a lakeside family gathering, and now we can't wait to bake it when apricots first show up at our local market. There's something magical about biting into that chewy bread with soft, jam-like apricots scattered throughout.

Ingredients

• Warm water: Gets your yeast going and creates just the right fermenting conditions
• Active dry yeast: Gives you that rise and classic bread taste
• Extra virgin olive oil: Makes everything richer and helps nail that focaccia feel
• Unbleached all purpose flour: Gives you good structure while keeping everything soft inside
• Sea salt: Brings out all the tastes and keeps yeast in check
• Dried apricots: Give you those concentrated fruity pockets throughout
• Fresh apricots: Add pops of summery goodness in every bite
• Sugar: Tones down any tartness from the fruit
• Apricot preserves: Amp up the fruit flavor and add some shine
• Almond extract: Pairs with apricots for that hint of nuttiness
• Sliced almonds: Add that satisfying crunch and look pretty on top

Step-by-Step Instructions

Activate the Yeast:

Mix warm water around 110°F with your yeast and olive oil in a small bowl. Wait until it gets bubbly and smells yeasty, about 5 minutes. This tells you your yeast is good to go.

Mix the Dough:

In a big bowl, stir together your flour and salt. Pour in the yeast mixture with half the flour and mix till blended. Hook up your dough attachment and add the rest of the flour, mixing slowly for about three minutes. You want soft dough that won't stick to your fingers. If it seems too dry, just add warm water a tiny bit at a time.

First Rise:

Roll your dough into a ball and put it in an oiled bowl, flipping once so it's coated. Cover with plastic and let it sit until it's twice as big, usually 1 to 1½ hours. When you poke it gently, it should feel puffy and soft.

Prepare Apricot Filling:

Put your dried and fresh apricots in a big saucepan with water. Cook until they break down and most water cooks off, about 15 minutes. Mix in sugar until it melts, then stir in preserves and almond extract. Let it cool completely. You can make this up to three days early and keep it in the fridge.

Shape and Top the Bread:

Push your risen dough down and cut it in half. Put each piece on parchment and use your fingertips to shape into 9-inch circles. Spread your apricot mix over each, leaving a ¾-inch edge bare. Let them puff up again for 45 to 50 minutes.

Bake to Golden Perfection:

Brush the edges with egg wash and sprinkle almonds over the fruit. Bake at 375°F for 25 to 30 minutes until edges turn golden. Move to a cooling rack and dust with powdered sugar before eating warm or room temp.

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You Must Know

That almond extract really makes everything pop. I found this out by accident when I couldn't find my vanilla during a thunderstorm baking session. The almond went so well with the apricots that I've never gone back to vanilla since.

Perfect Texture Tips

Getting that ideal focaccia texture comes down to water balance. Your dough should feel soft and a little tacky but not so sticky it coats your fingers. If you're in a humid place, you might need to cut back on water. In dry areas, you might need the full amount or even a bit extra. Just pay attention to how the dough feels as you work it—your hands will tell you when it's just right.

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Making Ahead Options

You can totally prep this bread ahead of time. Try making the dough and letting it rise in the fridge overnight instead of on the counter. The slow rise actually makes it taste even better. You can mix up the fruit filling three days before and keep it in the fridge. The whole baked bread can go in the freezer for up to a month too. Just let it thaw on the counter and warm it up in a 350°F oven for 10 to 15 minutes before serving.

Seasonal Variations

Fresh apricots give you that real summer vibe, but this bread plays well with other fruits too. Try swapping in nectarines or peaches when they're in season, or throw in some fresh berries for color and taste. During winter, you can use all dried fruit soaked in orange juice instead of water for some extra flavor. With these simple swaps, you can enjoy this bread all year long.

Frequently Asked Questions

→ What’s the best way to store it?

Wrap it in tin foil, leave it at room temperature for a day, or freeze it in a sealed bag for up to one month. Just thaw before you reheat.

→ Why is this bread great for summer?

The combo of light dough with juicy apricots makes it a fantastic summer treat, especially for outdoor brunches or picnics.

→ Can I swap the fruit used?

Sure! Besides apricots, feel free to use cherries, peaches, or other juicy summer fruits as substitutes.

→ Is the almond topping optional?

You can definitely skip it, but the almonds add a nice crunch and pair wonderfully with the apricot filling.

→ What’s the best way to serve it?

Eat it warm with powdered sugar, or cool with tea or coffee on the side for a relaxing treat.