Easy Apricot Bread

This country-style Apricot Summer Bread turns basic focaccia dough into a tasty treat packed with juicy apricots and crunchy almonds. I came up with this when my kitchen was flooded with apricots one summer and I needed something that wasn't quite bread, wasn't quite dessert, but would show off these sunny fruits.

We first tried this bread during a lakeside family outing, and now we can't help making it as soon as those first apricots pop up at the market. I love how the chewy bread base meets those soft, jammy apricot bits - it's a texture combo you won't forget.

Ingredients

• Warm water: Gets your yeast going and sets up the right growing conditions
• Active dry yeast: Makes everything fluffy and adds that yummy bread smell
• Extra virgin olive oil: Makes it richer and helps create that classic focaccia feel
• Unbleached all purpose flour: Gives just the right support while keeping everything soft inside
• Sea salt: Brings out all the tastes and keeps the yeast in check
• Dried apricots: Make those sticky sweet pockets throughout your bread
• Fresh apricots: Add pops of summer juice in every bite
• Sugar: Takes the edge off the apricots' natural tang
• Apricot preserves: Pump up the fruit flavor and add some shine
• Almond extract: Adds a hint of nutty flavor that works magic with apricots
• Sliced almonds: Give you that awesome crunch and make it look pretty

Step-by-Step Instructions

Activate the Yeast:

Mix warm water around 110°F with yeast and olive oil in a small bowl. Wait until it gets foamy and smells yeasty, about 5 minutes. This tells you your yeast is alive and ready to make your dough rise.

Mix the Dough:

In a large bowl, mix flour and salt together. Pour in your yeast mixture with half the flour and stir until it comes together. Put on your dough hook and mix in the rest of the flour on low for about three minutes. You want soft dough that doesn't stick to your fingers. If it feels too dry, add warm water just a teaspoon at a time.

First Rise:

Roll your dough into a ball and put it in an oiled bowl, flip it once to get oil all over. Cover with plastic wrap and let it sit until it doubles in size, about 1 to 1½ hours. It should look puffy and feel soft when you poke it gently.

Prepare Apricot Filling:

Put dried and fresh apricots with water in a large pot. Cook until the fruit gets soft and most water cooks away, about 15 minutes. Add sugar and stir until it melts, then mix 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 the air out of your risen dough and cut it in half. Put each piece on parchment paper and make 9-inch rounds using your fingertips. Spread apricot mix over each round, leaving a ¾-inch edge clear. Let the topped dough puff up again for 45 to 50 minutes.

Bake to Golden Perfection:

Brush the edge with egg wash and sprinkle almonds over the apricot part. Bake at 375°F for 25 to 30 minutes until the crust turns golden. Move to a wire rack and sprinkle with powdered sugar before eating warm or at room temperature.

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You Must Know

The almond extract really makes this bread special. I found this out by accident when I ran out of vanilla during a summer storm while baking. The almond flavor went so well with the apricots that I never went back to the original recipe. It's now a must-have ingredient.

Perfect Texture Tips

Getting that ideal focaccia-like feel comes down to getting the wetness just right. Your dough should feel soft and a bit tacky but not so sticky it coats your fingers. If you're in a humid place, you might need less water. In dry areas, you might need the full amount or even a touch more. Let your hands be your guide while kneading. They'll tell you when the dough feels just right.

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Making Ahead Options

You can totally plan ahead with this apricot bread. Try making the dough and letting it rise in the fridge overnight instead of on the counter. This slow rise actually makes it taste even better. You can make the apricot filling up to three days ahead and keep it in the fridge in a sealed container. The fully baked bread even freezes well for up to a month. Just let it thaw on the counter and warm it in a 350°F oven for 10 to 15 minutes before serving.

Seasonal Variations

Fresh apricots give you that real summer taste, but this bread works great with other fruits too. Try using nectarines or peaches when they're in season, or throw in some fresh berries for extra color and flavor. In winter, you can use all dried fruit soaked in orange juice instead of water for extra zing. With these easy swaps, you can enjoy this bread all year round.

Frequently Asked Questions

→ What’s the best way to store this bread?

Wrap it in foil to keep it fresh for one day at room temperature, or pop it into the freezer in a sealed bag for up to a month. Thaw before you heat it up again.

→ Why is this bread great for summer?

It’s all about using summer-ready fresh and dried apricots along with airy, soft dough that feels like sunshine in your mouth.

→ Can I switch up the fruit?

Totally! Peaches, cherries, or any seasonal fruit you love can take the spotlight here.

→ Do I really need almonds on top?

You don’t have to, but trust me—they add a crunchy texture and balance so well with the apricot flavors.

→ How should I serve this bread?

Enjoy it warm with a sprinkle of powdered sugar, or sip some tea or coffee with a room-temp slice. Can’t go wrong.