Peaches and Cream Sourdough Focaccia

This peaches and cream sourdough focaccia recipe is fresh and oh so delicious! It combines the sweetness of peaches with the tang of sourdough focaccia. And topped off with sweet peach preserves and homemade whipped cream, it’s the perfect sweet sourdough recipe for beginners.

It’s sweet sourdough focaccia made easy! There’s no fancy folding and it can be an overnight or same day sourdough focaccia recipe.

If you like this recipe. you’ll love my Sourdough Apple Fritter Focaccia and Sourdough Cinnamon Roll Focaccia. It’s where my obsession with sweet sourdough recipes began.

If you’re also looking for a sourdough recipe that uses a lot of active starter, this is it. No instant yeast, and using only sourdough starter as the leaven.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). And a sample baking schedule.

How to Make Overnight Peaches and Cream Sourdough Focaccia

This recipe is very adaptable. If you want to make it an overnight sourdough focaccia recipe, it’s easy. Just mix up your focaccia dough in the evening and perform 1 stretch and fold. Allow to ferment at room temperature on the counter overnight. The next morning, simply continue with the instructions for 2nd proof, topping, and baking.

Or it can be a same day sourdough focaccia recipe by using warmth to and lots of active starter to speed up fermentation times. See my sample same day baking schedule below.

Sample Same Day Sourdough Focaccia Baking Schedule

Note: This is just a sample guide. Results and proof times will depend on many factors such as strength of sourdough starter and warmth of kitchen/dough.

A full ingredient list with exact amounts can be found in the recipe card above.

How to Make Peaches and Cream Sourdough Focaccia Bread: Step-by-Step (With Photos)

Sourdough Focaccia Dough

Step 1: Mix Dough – In a large mixing bowl, combine active sourdough starter and water. Whisk to combine until starter is evenly dissolved. Here is the Danish dough whisk pictured here.

Step 2: Add salt and flour to mixture and whisk to combine to form dough. Dough will be very wet and sticky and not come together right away. This is normal! Let dough rest for 30 minutes.

Step 3: 1 Set of Stretch and Folds – After 30 minute rest, perform 1 set of stretch and folds. You only need 1 set during the bulk fermentation for this recipe. The dough will still be very wet, shaggy, and stretchy even after stretch and folds.

How to stretch and fold: With slightly wet fingers, grab one side of the dough and stretch the dough upward. Fold the dough into the center. Slightly rotate the bowl and repeat 8-10 times until all sides of the dough have been stretched up and folded into the center. This is 1 set of stretch and folds.

Step 4: Bulk Fermentation (or 1st Proof) – Spray 2nd mixing bowl with avocado cooking spray (or cooking spray of choice). Since this dough is very sticky and wet, cooking spray helps the dough transfer better. Transfer dough to greased mixing bowl and cover with a damp kitchen towel. Place in an oven (not turned on) with oven light on.

Step 5: Let dough sit covered for about 4 hours or until the dough has grown in size by 50% to 75%. And is bubbly, jiggly, and passes the poke test. Always rely on visual cues for bulk fermentation versus a timer. Fermentation time depends on strength of your sourdough starter, what type of flour you use, and how warm your kitchen is.

How to do the poke test: Wet a finger with water and poke the dough. If the dough springs slowly and leaves a slight indentation, it’s ready. If the dough springs back quickly, it needs more time to proof.

Step 6: Prepare the Baking Dish – Once dough is proofed, do 1 more set of stretch and folds (fold dough in on itself). Line a 9×13 glass baking dish with parchment paper and transfer dough to baking pan.

Step 7: 2nd Proof – Cover pan with damp kitchen towel. Place pan back in oven with the oven light on for a 2nd rise for 1 hour or until the dough has nearly doubled in size and mostly filled pan. The dough will be pillowy and will have expanded to nearly reach the edges.

Step 8: After 2nd proof, remove baking pan from oven and sit on counter while you make the topping. Preheat the oven to 425℉ (220℃) while you make the topping.

Peach Topping

Step 1: Stir diced peaches, sugar, and vanilla extract together in a bowl. Pour on top of the sourdough focaccia dough and use your fingers to push the mixture down into the dough. Create dimples all over the dough to distribute the peach mixture evenly.

Step 2: Bake Focaccia – Bake at 425℉ (220℃) for 25-30 minutes until focaccia is golden brown. Once baked, remove from oven and allow to fully cool.

Tip: If some bubbles of the focaccia dough start to get too brown, tear off small pieces of aluminum foil and cover the spot on the dough to keep it from burning.

Homemade Whipped Cream

Step 1: Chill mixing bowl and whisk attachment by placing them in the fridge while the focaccia bakes. Once chilled, add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl.

Step 2: Turn the mixer on low speed and gradually increase the speed to high. Mix on high for 60-90 seconds, stopping once to scrape down the sides of the bowl with a spatula. Whisk until stiff peaks form. Cover and place bowl with whipped cream back into the fridge until focaccia has completely cooled.

Add Peaches and Cream Topping

Once the focaccia is fully cooled, spread 2/3rds of the jar of peach preserves evenly on top. Then add a thick layer of whipped cream. Make sure the focaccia is fully cooled or the toppings will melt off.

Drop the remaining peach preserves by small spoonfuls all over the whipped cream and spread lightly with a spoon. Dust with powdered sugar, slice, and enjoy! Store leftovers in the fridge.

How to Store