Gluten-Free Peach Crumble Focaccia
This gluten-free peach crumble focaccia starts with the same Caputo Fioreglut dough as my classic focaccia, topped with fresh peaches tossed in brown sugar and cinnamon, a buttery streusel, and a simple vanilla glaze. Soft and chewy underneath with a caramelized, crumbly top. A summer brunch recipe worth making while peaches are at their best.
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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 9x13 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
Calories: 217kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 282mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg
