Apricot Summer Bread Focus (Print Version)
# Ingredients:
→ Dough
01 -
1 1/3 cups warm tap water, about 110 degrees
02 -
2 1/2 teaspoons (1 envelope) active dry yeast
03 -
3 tablespoons extra-virgin olive oil
04 -
3 1/4 cups unbleached all-purpose flour
05 -
3 teaspoons sea salt
→ Topping
06 -
2 cups dried apricots
07 -
3 apricots, sliced into small pieces
08 -
1/2 cup sugar
09 -
1/2 cup apricot preserves
10 -
1 1/4 teaspoons almond extract, divided
11 -
3/4 cup sliced almonds, with or without skins
# Instructions:
01 -
In a small bowl, combine the warm water and sprinkle the yeast on top. Add 3 tablespoons of olive oil and whisk together. Set aside. In a large mixing bowl, whisk together the flour and sea salt. Add the yeast mixture and half of the flour mixture. Stir with a rubber spatula until combined. Attach a dough hook to a mixer and add the remaining flour. Mix on low speed for 3 minutes, adding warm water a teaspoon at a time if the dough seems too dry. Form the dough into a ball and place it into a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size (about 1 to 1 1/2 hours).
02 -
In a large heavy saucepan, combine dried and fresh apricots with 2 cups of water. Bring to a boil, reduce heat to medium, and simmer while stirring and mashing occasionally, until the fruit is very soft, broken down, and most of the liquid is evaporated (about 15 minutes). Stir in sugar until dissolved. Remove from heat and mix in apricot preserves and 1 teaspoon of almond extract. Let cool completely. This mixture can be prepared up to 3 days in advance and stored chilled.
03 -
Punch down the risen dough and divide it in half. Place one half on a 12-inch square piece of parchment paper and shape it into a 9-inch round using your fingertips. Repeat with the other half of the dough on a separate parchment sheet. Place both rounds on a large baking sheet, leaving space between them.
04 -
Divide the prepared apricot mixture between the two dough rounds, leaving a 3/4-inch border around the edges. Loosely cover the rounds with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, about 45–50 minutes.
05 -
Preheat the oven to 375°F with a rack arranged in the middle position. Sprinkle the sliced almonds over the apricot mixture on each dough round. In a small bowl, beat the egg with 2 teaspoons of warm water. Brush the edges of the dough with the egg wash.
06 -
Bake the bread until the crust is golden, about 25–30 minutes. Transfer the baked bread to a wire rack to cool completely.
07 -
Optionally, dust the hot bread with powdered sugar before serving at room temperature. If storing, you can wrap the bread in foil and keep it at room temperature for up to 1 day, reheating in a 350°F oven for 10–15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
# Notes:
01 -
The apricot mixture can be made ahead and chilled for up to 3 days.
02 -
Ensure the dough is fully puffed before baking for the best texture.