This Peach Focaccia puts a summery twist on the classic Italian bread. The soft, fluffy, and olive oil-soaked bread is topped with juicy peaches and caramelized sugar for the perfect balance of sweet and savory. This is one of my favorite homemade loaves to make when stone fruit is at its peak.
Late summer is one of my favorite times of the year because that’s when fresh peaches are in season. I’ll always pick up a full bag from the farmer’s market to layer on this Homemade Peach Tart, serve with a bowl of ice cream, and use them for Old Fashioned Peach Cobbler.
Homemade Peach Focaccia
Focaccia is one of many traditional Italian breads known for its soft and airy interior, golden crust, and dimpled surface. What truly makes it stand out, though, is the generous amount of olive oil used to make it. Coating the dough in oil lends a moist crumb and authentic Italian flavors.
Before it heads into the oven, the focaccia dough is finished with creative toppings. Savory toppings are very popular, since a sprinkle of coarse salt, fresh herbs, briny olives, or juicy tomatoes enhances the Italian flavors. Sweet focaccia toppings are a little rarer but just as mouthwatering.
My peach focaccia recipe swaps the savory toppings for thinly sliced fresh peaches, a sprinkle of sugar, and cubes of butter. The result is a loaf that maintains the signature soft, airy crumb and dimpled top of classic focaccia bread, but with an irresistibly sweet and summery upgrade.
Ingredients and Substitutions
- Flour – I make all of my focaccia recipes with bread flour because its high protein content gives the dough more strength and elasticity. You can use all-purpose flour as a substitute, but the crumb will have a slightly different texture.
- Water – It’s always best to use lukewarm water (between 100ºF and 105°F) when activating yeast. I like to use filtered water to keep as many impurities out of the dough.
- Yeast – Active dry yeast is my pick, but instant yeast should also work.
- Salt – I like coarse salt best in focaccia.
- Oil – I highly recommend splurging on high-quality extra-virgin olive oil for homemade focaccia. It prevents sticking and forms the golden, crisp crust that defines focaccia.
- Peaches – I used the best fresh peaches I could find at my local farmer’s market.
- Sugar – I sprinkled granulated white sugar over the dough to form a caramelized crust on top. Light brown sugar will also work here.
- Butter – I used cubes of cold, unsalted butter. Salted butter will also work, but you’ll need to omit the extra 1/2 teaspoon of salt from the recipe.
How to Make Peach Focaccia Bread
Make the dough: In my stand mixer fitted with a dough hook, I mix the flour, lukewarm water, yeast, and salt together on low speed. Then, I increase the speed to high and mix for another 5 minutes. At this point, the dough should be elastic and pull away from the sides of the bowl.
Ferment: I transfer the dough to a plastic container with a lid (or I cover the bowl with plastic wrap) and let it rest at room temperature for 8 to 24 hours.
First proof: I generously brush olive oil across the bottom and sides of a baking pan, then place the dough in the center. I cover it with a kitchen towel and let it proof in a warm spot for 60 to 90 minutes. This stage is important, as it gives the dough time to relax and spread across the pan.
Dimple and second proof: Using my fingertips, I press down into the dough while stretching it out toward the corners of the pan. Then, I cover it again and let it proof for another 60 to 90 minutes, or until it doubles in size and reaches the lip of the pan.
Add toppings: Once the dough has risen, I make more dimples with my fingertips. Then, I evenly scatter the peach slices over the surface, followed by the sugar and cubes of butter.
Bake: I bake the focaccia for about 20 minutes, or until the top is golden and the peaches and sugar topping are caramelized. Then, I transfer the pan to a cooling rack and let the bread cool completely before slicing.
Chef Tip + Notes
A sign that your focaccia dough is just right is when it feels tacky and slightly sticky. This means it’s well hydrated and will come out of the oven with an open, fluffy crumb. If the dough feels very wet and is difficult to handle, do not add more flour. Instead, lightly oil your hands to prevent them from sticking.
- Don’t rush the fermentation: The focaccia dough should be left to ferment at room temperature for a minimum of 8 hours or up to 24 hours. This fermentation process gives the dough time to develop complex flavors and an airy crumb. If your kitchen is warmer than 72ºF, then I recommend transferring the dough to the fridge after 4 to 6 hours. It can slowly ferment in the fridge for a minimum of 24 hours or up to 72 hours.
- Troubleshooting proofing: Under-proofed focaccia dough will bake into a dense loaf with a tight crumb and bland flavor. If your dough hasn’t doubled in size or feels stiff when dimpled, it needs more time to rise. If it’s over-proofed, the dough may collapse, spread too thin, or taste too sour. If it looks bubbly and fragile or deflates easily when touched, it’s likely gone too far, and it’s best to start over.
- Frozen or canned peaches: Fresh peaches are best for this recipe, but frozen or canned will work if you’re making this outside of stone fruit season. Thaw frozen peaches fully and pat them dry before layering them on the dough. If you’re using canned peaches, opt for peaches packed in juice (not syrup) and drain them well.
- Switch your fruit: This peach bread recipe also works well with other stone fruits, like nectarines, apricots, cherries, or plums. Pairing the peaches with blueberries, blackberries, raspberries, thinly sliced strawberries, or fresh figs is also a great option.
- More topping ideas: I love pairing the peaches with thinly sliced shallots, basil, rosemary, or thyme. A sprinkle of sea salt flakes before baking can also enhance the sweet-savory balance.
Serving Suggestions
I like to slice peach focaccia into rectangles and enjoy it plain or drizzled with honey, maple syrup, or balsamic reduction for a sweet snack or appetizer. You can even serve it for breakfast with strawberry jelly or apricot jam.
When I’m in full dessert mode, I’ll pair the warm slices with a scoop of vanilla ice cream and a drizzle of caramel.
Make-Ahead and Storage
Make-Ahead: After the focaccia has finished its first rise, you can keep it covered in the fridge for up to 1 day. The baked peach focaccia will also stay moist and sweet for up to 1 day before serving. Please note that the sugar topping will make the bread slightly soggy over time.
How to Store: Wrap the slices or whole loaf in plastic or foil. Then store it at room temperature for up to 2 days or in the freezer for up to 2 months.
More Homemade Bread Recipes
Peach Focaccia Recipe
Ingredients
- 5 cups bread flour
- 2 cups + 2 teaspoons filtered lukewarm water
- 1 1/3 teaspoon active dry yeast
- 2 teaspoons coarse salt + ½ teaspoon
- 2 tablespoons olive oil
- 2 pitted, thinly sliced fresh peaches
- ¼ cup granulated sugar
- 6 tablespoons cold unsalted butter, cut into small cubes
Instructions
- In a stand mixer with the hook attachment on low speed, add the flour, lukewarm water, yeast, and salt, and mix to combine, about 2 to 3 minutes. Then, turn the speed to high and mix it until the dough cleans the bowl, which takes about 5 minutes. The dough should have good elasticity. See my notes about sticky dough.
- Transfer it to a plastic container with a lid. You can also leave it in the bowl covered with plastic. It can sit at a room temperature of 72° or less for 8 to 24 hours. If you are above those temperatures, I recommend letting it sit at room temperature for 4 to 6 hours, then placing it in the fridge for 24 hours, up to 72 hours.
- Brush a Lloyd pan, half sheet tray, or non-stick 13×9 metal pan with 2 tablespoons of olive oil.
- Transfer the dough to the center of the pan. Cover with a towel and let it proof for 60 to 90 minutes or until it is doubled in size. It should spread across the pan, not rise up during this process.
- Next, using your finger tips, press down into and all across the dough while stretching it to each corner. Cover with a towel and let it proof for 60 to 90 minutes or until it is doubled in size. It should come to the lip of the pan.
- Preheat the oven to 425°F (convection) or 450°F (no convection).
- Next, press your fingertips down into and all over the dough, creating dimples.
- Evenly add the peaches over the dough. Next, evenly sprinkle the sugar and butter all across the top of the dough.
- Bake on the middle rack at 425°F convection for 20 minutes. Transfer to a cooling rack and cool to room temperature. Enjoy
Peach Focaccia Recipe