Ingredients

Method

1. 1

   In a large mixing bowl, combine the slightly warm water, extra virgin olive oil, instant yeast, and honey. Whisk briefly to combine.

2. 2

   Add the bread flour and fine salt to the bowl. Mix with a spoon or spatula until a shaggy, wet dough forms and no dry flour remains.

3. 3

   Scrape down the sides of the bowl. Cover the bowl with a cloth and let the dough rest for about 30 minutes.

4. 4

   After the first rest, perform a set of stretch and folds. Wet your hands slightly, then grab a section of the dough, stretch it upwards, and fold it over the center. Repeat this process around the bowl. Form the dough into a rough ball, cover, and let it rise again.

5. 5

   While the dough rises, melt the salted butter in a pan over medium heat. Continue cooking until it foams and turns a nutty brown color. Remove from heat.

6. 6

   To the browned butter, add the light brown sugar, ground cinnamon, a pinch of flaky sea salt, and vanilla extract. Stir until a smooth, paste-like filling is formed. Set aside.

7. 7

   Wash the peaches. Cut them in half to remove the pits. Chop two of the peaches into small, bite-sized pieces. Slice the remaining peach for topping.

8. 8

   Line a baking tray with parchment paper and brush it generously with melted butter.

9. 9

   Transfer the risen dough to the prepared tray. Gently stretch it towards the edges of the pan.

10. 10

    Pour about half of the brown butter cinnamon filling onto the dough. Spread it out. Fold the dough in on itself from all sides to encase the filling, creating a cinnamon swirl effect inside the bread. Cover and let it rest and rise in the tray.

11. 11

    In a small bowl, mix together the plain flour, light brown sugar, and white sugar. Pour in the melted salted butter and mix with a spoon or fork until a crumbly texture is achieved.

12. 12

    Once the dough has risen in the tray, add the chopped peaches to the pan with the remaining cinnamon filling. Stir to coat the peaches completely.

13. 13

    Spoon the cinnamon-coated chopped peaches over the top of the risen dough. Use your fingers to dimple the dough, pressing the peaches into it.

14. 14

    Sprinkle the crumble mixture evenly over the dough and peaches. Arrange the peach slices decoratively on top.

15. 15

    Sprinkle generously with flaky sea salt before baking.

16. 16

    Bake in a preheated oven until golden brown and cooked through.

17. 17

    Once baked, remove from the oven and let it cool on a wire rack before slicing and serving.