This peach crumble focaccia is what I make when peaches are at their peak and I want something that feels a little special without being complicated. The dough is the same Caputo Fioreglut base I use for all my focaccia recipes. Fresh peach slices tossed in brown sugar and cinnamon go right on top before baking, a buttery streusel finishes the top, and a vanilla glaze goes on while it’s still warm.
This is simpler than my Gluten-Free Blueberry Crumble Focaccia since there’s no compote to make ahead. The peaches go on raw and the brown sugar draws out the juices as it bakes, so you get jammy, caramelized fruit in every bite.
Why You’ll Love This Recipe
Ingredient Notes
- Caputo Fioreglut Gluten-Free Flour – This is the flour I use for all my focaccia recipes. It contains gluten-free wheat starch, which is tested below 20ppm gluten and safe for most people with celiac disease. It is not safe if you have a wheat allergy. Do not substitute with another gluten-free flour blend. The dough will not behave the same way.
- Instant yeast – Goes straight into the dry ingredients with no proofing required. Make sure yours is not expired.
- Fresh peaches – Ripe peaches make a noticeable difference here. They should smell sweet and give slightly when pressed. Frozen sliced peaches work too if fresh aren’t available.
- Light brown sugar – Used in both the peach topping and the streusel. It adds a molasses warmth that pairs well with the cinnamon and peach.
- Bob’s Red Mill 1-to-1 Gluten-Free Flour – This is the blue bag, and it’s what I use for the streusel. It’s a different flour from the Caputo used in the dough. The streusel doesn’t require the same structure so a standard GF blend works fine here.
- Unsalted butter – Used in the pan, on top of the dough before dimpling, and in the streusel. Keep them separate since they go in at different stages.
Use Ripe Peaches
The peaches are the star of this recipe and they go in raw, so their flavor has to carry the whole topping. A ripe peach should smell sweet, give slightly when you press on it, and not be hard. Underripe peaches won’t soften and caramelize the same way in the oven and the topping will taste flat. If your peaches need a day or two, leave them on the counter at room temperature until they’re ready.
Recipe FAQs
No. This recipe was developed specifically with Caputo Fioreglut. Other blends absorb moisture differently and won’t give you the same rise, chew, or structure. If you try another flour, expect different results.
Yes. You can refrigerate the dough after mixing for up to 8 hours before using. When you’re ready, bring it to room temperature, transfer to the prepared pan, and proceed with the rise.
Yes. Mix it together and store it in an airtight container in the refrigerator for up to 2 days. Keep it cold until you’re ready to use it so it stays crumbly.
Expert Tips
Storage Instructions
Storing: This focaccia is best the day it’s baked. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
Reheating: Reheat slices in a 300°F oven for 8 to 10 minutes to refresh the crumb and re-crisp the streusel. The microwave works in a pinch but the streusel will soften.
Freezing: Wrap individual slices tightly in plastic wrap and freeze in a zip-top bag for up to 1 month. Reheat from frozen in a 325°F oven until warmed through. The streusel may soften slightly after freezing.
Serving Suggestions
This focaccia works as a brunch centerpiece or a summer dessert. If you’re baking with peak peaches and want to make the most of the season, my Gluten-Free Peach Crisp uses the same fruit with a buttery oat topping and comes together in under an hour. My Gluten-Free Peach Crumb Bars are another good option for a gathering since they slice cleanly and travel well. And if you want to try the base dough in its classic savory form first, my Gluten-Free Focaccia is where the recipe started.
Gluten-Free Peach Crumble Focaccia
Ingredients
For the Gluten-Free Focaccia Dough:
- 520 g Caputo Fioreglut Gluten-Free Flour - do not substitute with another gluten-free flour
- 12 g instant yeast
- 12.5 g granulated sugar
- 12 g kosher salt
- 480 g (2 cups) warm water - 120 to 130°F
- 42 g extra-virgin olive oil
For the Pan:
- 57 g unsalted butter - melted and divided
For the Peach Topping:
- 450 g (1 lb) fresh peaches - I slice half and dice the other half
- 50 g (¼ cup) light brown sugar
- ½ teaspoon ground cinnamon
For the Gluten-Free Streusel:
- 35 g (¼ cup) Bob’s Red Mill 1-to-1 Gluten-Free Flour
- 25 g (2 tablespoons) granulated sugar
- 25 g (2 tablespoons) light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 28 g (2 tablespoons) unsalted butter - melted
For the Glaze:
- 90 g (¾ cup) powdered sugar, sifted - approximately ¾ cup
- 30 g (2 tablespoons) milk - approximately 2 tablespoons
- ½ teaspoon vanilla extract
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Instructions
Make the dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine 520 g Caputo Fioreglut Gluten-Free Flour, 12 g instant yeast, 12.5 g granulated sugar, and 12 g kosher salt. Whisk to combine.
- Add 480 g (2 cups) warm water and 42 g extra-virgin olive oil.
- Mix on medium speed for 4 minutes. The dough will be sticky and thick.
Prepare the pan and first rise:
- Pour 57 g unsalted butter into a 9×13 inch baking pan and brush to coat the bottom and sides. Reserve the other half of the butter for later.
- Transfer the dough to the buttered pan and press into an even layer with oiled hands, pressing the dough until it reaches the corners of the pan.
- Cover loosely and let rise in a warm spot for 1 to 1.5 hours until doubled. Preheat the oven to 425°F during the last 30 minutes of the rise.
Prepare the peach topping:
- While the dough rises, toss 450 g (1 lb) fresh peaches (half sliced, half diced) with 50 g (¼ cup) light brown sugar and ½ teaspoon ground cinnamon. Set aside.
Make the streusel:
- In a small bowl, combine 35 g (¼ cup) Bob’s Red Mill 1-to-1 Gluten-Free Flour, 25 g (2 tablespoons) granulated sugar, 25 g (2 tablespoons) light brown sugar, ¼ teaspoon ground cinnamon, and ⅛ teaspoon salt. Add 28 g (2 tablespoons) unsalted butter and mix with a fork until crumbly. Refrigerate until ready to use.
Dimple and top:
- Brush the remaining 28.5 g unsalted butter over the surface of the risen dough. Spoon the peaches and any accumulated juices over the top. Using oiled fingers, dimple the dough, pressing some of the peaches deeper into the surface.
- Scatter the chilled streusel evenly over the top.
Bake:
- Bake for 30 to 35 minutes until the top is golden, the streusel is crisp, and the edges pull away from the pan.
Make the glaze:
- Whisk together 90 g (¾ cup) powdered sugar, sifted, 30 g (2 tablespoons) milk, and ½ teaspoon vanilla extract until smooth. Add more milk a teaspoon at a time if needed for a thick but pourable consistency.
- Drizzle the glaze over the slightly cooled focaccia. Let the glaze set before slicing.
Notes
- Caputo Fioreglut: This flour contains gluten-free wheat starch and is tested below 20ppm gluten. It is safe for most people with celiac disease but not suitable for those with a wheat allergy. Do not substitute with another gluten-free flour blend. The dough will not behave the same way.
- Dough: This dough is very sticky. Do not add more flour. Oil your hands and work with it as is.
- Make ahead: The streusel can be made up to 2 days ahead and stored in the refrigerator. The dough can be refrigerated for up to 8 hours after mixing. When ready, bring to room temperature, transfer to the prepared pan, and proceed with the rise.
- Storage: This focaccia is best the day it is baked. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat slices in a 300°F oven for 8 to 10 minutes
Nutrition
