Gluten-Free Peach Crumble Focaccia

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

• The same reliable Caputo Fioreglut dough. If you’ve made any of my other focaccia recipes, you already know how this dough works. One rise and it’s ready to top and bake.
• It tastes like peach cobbler in focaccia form. All the same warm, jammy, buttery notes but in a bread you can slice and share.
• Works for brunch or dessert. The vanilla glaze keeps it on the sweeter side, but it’s not so rich that it can’t work alongside eggs and coffee at a brunch table.

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

• Use a scale for the dough ingredients. The hydration in this dough is precise. Volume measurements introduce too much variation, especially with flour. Weighing everything is what gets you consistent results every time.
• Grease the pan generously with the melted butter. The butter in the pan is what gives the bottom crust its richness and helps it release cleanly. Don’t hold back.
• Press some of the peach slices deeper into the dough when dimpling. Not all of them need to be flush with the surface. Some deeper, some shallower gives you jammy pockets of fruit throughout the focaccia instead of everything sitting right on top.

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.