Peach Focaccia Recipe
This Peach Focaccia combines fluffy, olive oil-soaked bread with juicy peaches and caramelized sugar for a sweet and savory summer treat.
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 13x9 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
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.
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.
Nutrition
Calories: 287kcalCarbohydrates: 45gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 395mgPotassium: 88mgFiber: 2gSugar: 6gVitamin A: 257IUVitamin C: 1mgCalcium: 12mgIron: 1mg