Easy Apricot Bread (Print Version)

# Ingredients:

→ Dough

01 - 3/4 teaspoon sea salt, adjusted as needed
02 - 3 tablespoons olive oil, extra-virgin
03 - 1 pack (2 1/2 teaspoons) active dry yeast
04 - A little over 1 1/3 cups warm water (around 110°F)
05 - 3 1/4 cups plain all-purpose flour, unbleached

→ Topping

06 - 3/4 cup almonds, sliced thin or coarse with or without their skin
07 - A mix of 3 sliced fresh apricots and 2 cups dried apricots
08 - 1/2 cup white sugar
09 - 1/2 cup apricot jam or preserves
10 - 1 1/4 teaspoons almond flavoring, separated

# Instructions:

01 - Pour the warm water in a small dish and sprinkle the yeast over it. Stir in the olive oil and set aside. Grab a large bowl, mix together the salt and flour, then combine with half the yeast mixture. Stir everything with a spatula until blended. Slowly add the other half of flour while running your mixer with a dough hook on low. If the dough’s dry, a little warm water can help loosen it. Shape the dough into a ball, oil a bowl lightly, and leave it covered to rise somewhere warm for about an hour and a half, or until it doubles.
02 - Put your dry and fresh apricots into a big pan with 2 cups of water. Get it boiling, then turn the heat down to medium. Let it simmer and stir it as needed, mashing a bit, until the apricots soften and most of the water evaporates—about 15 minutes or so. Add the sugar and stir till fully dissolved. Once off the heat, mix in the apricot jam and most (1 teaspoon) of the almond flavoring. Cool completely before using. It’ll chill nicely if made up to three days ahead.
03 - Once the dough has risen, punch it down and divide it into two pieces. Take each piece and shape them into rounds about 9 inches across, using parchment paper to prevent sticking. Arrange the rounds on a baking sheet, spaced apart so they don’t touch.
04 - Grab the cooled apricot mixture and spread it evenly over the two dough rounds, but don’t go all the way to the edge—leave about 3/4 inch. Cover the rounds lightly with a cloth or plastic wrap, then let them sit in a warm spot for around 45 minutes so they puff up.
05 - Heat your oven to 375°F, placing the rack in the middle. Sprinkle those almond slices across the top of the apricot layer. In a small container, mix an egg with 2 teaspoons of warm water, then brush along the dough edges for shine.
06 - Put the bread in the oven. Bake until golden brown and crusty, 25–30 minutes. Once done, take the bread off the baking sheet and let it cool on a wire rack.
07 - Want a sweet touch? Add powdered sugar while the bread’s warm. Keep extras wrapped in foil at room temperature for a day, reheating at 350°F for about 10 minutes. To freeze, wrap up tightly for up to a month. Thaw before popping it back in the oven.

# Notes:

01 - Chill the apricot topping for up to three days beforehand.
02 - For lighter bread, be patient and allow the dough to puff fully.

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