Why You’ll Love Peach Focaccia Recipe
This recipe transforms classic focaccia into something special with the addition of fresh peaches and a lightly sweet topping. The dough is fluffy and chewy, while the caramelized fruit and buttery finish create a delicious contrast. It’s a versatile bake that feels both rustic and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 cups bread flour
2 cups + 2 teaspoons filtered lukewarm water
1 1/3 teaspoon active dry yeast
2 teaspoons coarse salt + 1/2 teaspoon
2 tablespoons olive oil
2 fresh peaches, pitted and thinly sliced
1/4 cup granulated sugar
6 tablespoons cold unsalted butter, cut into small cubes
Directions
In a stand mixer fitted with a dough hook, combine the flour, lukewarm water, yeast, and salt on low speed for 2 to 3 minutes until mixed. Increase to high speed and mix for about 5 minutes, until the dough becomes elastic and pulls away from the sides of the bowl.
Transfer the dough to a covered container or leave it in the bowl covered with plastic wrap. Let it rest at room temperature for 8 to 24 hours. If your kitchen is warmer, let it sit for 4 to 6 hours at room temperature, then refrigerate for up to 72 hours.
Brush a baking pan with olive oil.
Transfer the dough to the center of the pan. Cover with a towel and let it proof for 60 to 90 minutes, until doubled in size and spreading across the pan.
Using your fingertips, gently press and stretch the dough toward the edges. Cover again and let it proof for another 60 to 90 minutes, until it reaches the edges and rises slightly.
Preheat the oven to 425°F with convection or 450°F without.
Press your fingertips across the dough to create dimples.
Arrange the sliced peaches evenly over the surface. Sprinkle sugar and distribute the butter cubes evenly on top.
Bake on the middle rack for about 20 minutes, until golden and cooked through.
Transfer to a cooling rack and let it cool to room temperature before serving.
Servings and timing
Servings: 12
Prep time: 30 minutes (plus resting/proofing time)
Cook time: 20 minutes
Total time: 50 minutes (active time)
Variations
Add a sprinkle of cinnamon or nutmeg for a warm spice flavor.
Drizzle honey over the focaccia after baking for extra sweetness.
Use nectarines, plums, or berries instead of peaches.
Add a light glaze made with powdered sugar and milk after cooling.
Incorporate fresh herbs like rosemary for a sweet-savory twist.
Storage/Reheating
Store the focaccia in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in a 300°F oven for 5 to 10 minutes to restore softness and warmth.
You can freeze slices for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I use canned or frozen peaches?
Fresh peaches are best, but you can use canned or frozen if well drained and dried.
Why is my dough so sticky?
Focaccia dough is naturally sticky due to its high hydration. Lightly oil your hands when handling it.
Can I make the dough ahead of time?
Yes, the dough can rest in the refrigerator for up to 72 hours for better flavor.
Do I need a stand mixer?
No, you can mix and knead the dough by hand, though it will take more effort.
What pan should I use?
A metal 13×9-inch pan or sheet tray works well for even baking.
Can I make this recipe less sweet?
Yes, reduce the sugar or skip it entirely for a more savory focaccia.
How do I know when it’s done baking?
The top should be golden and the bottom lightly crisp.
Can I add nuts?
Yes, chopped almonds or pecans make a great addition.
Why didn’t my dough rise?
The yeast may be inactive, or the environment may have been too cold.
Can I serve this warm?
Yes, it’s delicious slightly warm or at room temperature.
Conclusion
Peach focaccia is a delightful twist on traditional bread, combining airy dough with sweet, juicy fruit and buttery richness. Whether served as a dessert or a special brunch dish, it’s a memorable and flavorful recipe worth trying.
