Easy Apricot Summer Bread

This rustic Apricot Summer Bread transforms simple focaccia dough into a delightful treat studded with sweet apricots and crunchy almonds. I developed this recipe during a particularly abundant apricot season when I needed something between bread and dessert that could showcase these golden fruits.

My family first tasted this bread during a summer picnic by the lake, and it's become our tradition to make it whenever the first apricots appear at the farmers market. The combination of chewy bread with jammy apricots creates an irresistible texture contrast.

Ingredients

• Warm water: Ensures proper yeast activation and creates the perfect environment for fermentation
• Active dry yeast: Provides lift and that distinctive bread flavor
• Extra virgin olive oil: Adds richness and helps create that characteristic focaccia texture
• Unbleached all purpose flour: Delivers the perfect structure while keeping the crumb tender
• Sea salt: Enhances all the flavors and controls the yeast activity
• Dried apricots: Create the concentrated jammy filling that makes this bread special
• Fresh apricots: Add juicy bursts of summer flavor throughout the bread
• Sugar: Balances the natural tartness of the apricots
• Apricot preserves: Intensify the fruit flavor and add glossy sweetness
• Almond extract: Complements the apricot flavor with subtle nutty undertones
• Sliced almonds: Provide delightful crunch and visual appeal on top

Step-by-Step Instructions

Activate the Yeast:

Combine warm water around 110°F with yeast and olive oil in a small bowl. Let the mixture sit until it becomes foamy and fragrant, about 5 minutes. This step ensures your yeast is alive and ready to work its magic in the dough.

Mix the Dough:

Whisk together flour and salt in a large bowl. Add the yeast mixture along with half the flour and stir until combined. Attach your dough hook and incorporate the remaining flour, mixing on low speed for about three minutes. The dough should be soft but not sticky. Watch carefully and add warm water a teaspoon at a time if it feels too dry.

First Rise:

Form the dough into a ball and place in an oiled bowl, turning once to coat all sides. Cover with plastic wrap and let rise at room temperature until doubled in size, approximately 1 to 1½ hours. The dough should look puffy and feel soft when gently poked.

Prepare Apricot Filling:

Combine dried and fresh apricots with water in a large saucepan. Simmer until the fruit breaks down and most of the liquid evaporates, about 15 minutes. Stir in sugar until dissolved, then mix in preserves and almond extract. Allow the mixture to cool completely before using. This filling can be made up to three days ahead and refrigerated.

Shape and Top the Bread:

Punch down the risen dough and divide in half. Place each portion on parchment paper and shape into 9-inch rounds using your fingertips. Spread the apricot mixture over each round, leaving a ¾-inch border. Let the topped dough rise again for 45 to 50 minutes until slightly puffy.

Bake to Golden Perfection:

Brush the border of the dough with egg wash and sprinkle almonds over the apricot topping. Bake at 375°F for 25 to 30 minutes until the crust turns golden brown. Transfer to a wire rack and dust with powdered sugar before serving warm or at room temperature.

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You Must Know

The almond extract truly makes this recipe shine. I discovered this happy accident when I ran out of vanilla while making this bread during a summer storm. The subtle almond flavor paired so perfectly with the apricots that it became an essential component of the recipe from that day forward.

Perfect Texture Tips

The key to achieving the ideal focaccia-like texture in this bread lies in proper hydration. Your dough should feel soft and slightly tacky but not sticky enough to coat your fingers. If you live in a humid climate, you might need slightly less water, while dry climates may require the full amount or even a bit more. Trust your hands as you knead—it will tell you when the dough reaches that perfect consistency.

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Making Ahead Options

This apricot bread works beautifully as a make-ahead treat. You can prepare the dough and let it rise in the refrigerator overnight instead of at room temperature. This slow fermentation actually improves the flavor complexity. The apricot filling can be made up to three days ahead and stored in an airtight container in the refrigerator. You can even freeze the completely baked bread for up to a month—simply thaw at room temperature and warm in a 350°F oven for 10 to 15 minutes before serving.

Seasonal Variations

While fresh apricots create the most authentic summer flavor, this versatile recipe works wonderfully with other stone fruits. Try substituting nectarines or peaches during peak season, or mix in some fresh berries for added color and flavor. In winter months, you can create a similar effect using all dried fruit rehydrated with orange juice instead of water for an extra flavor boost. The bread becomes a year-round treat with these simple adjustments.

Frequently Asked Questions

→ How can I store apricot summer bread?

You can wrap it in foil and store at room temperature for up to a day or freeze it in a resealable freezer bag for up to one month. Thaw before reheating.

→ What makes this bread ideal for summer?

The use of fresh and dried apricots paired with the fluffy, light dough makes this bread a perfect seasonal treat for summer gatherings.

→ Can I use different fruits for this bread?

Yes! While apricots work wonderfully, you can substitute with peaches, cherries, or other fresh summer fruits of your choice.

→ Is the almond topping necessary?

No, the almond topping is optional, but it adds a great crunch and complements the apricots beautifully.

→ What’s the best way to serve apricot summer bread?

Serve it warm, dusted with powdered sugar, or enjoy it at room temperature with a cup of tea or coffee.