Description
This peach focaccia combines soft, airy bread with juicy peaches, sugar, and buttery richness for a lightly sweet and irresistible bake.
Ingredients
- 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, cubed
Instructions
- In a stand mixer with a dough hook, combine flour, water, yeast, and salt on low speed for 2 to 3 minutes. Increase speed to high and mix for about 5 minutes until the dough pulls away from the bowl and is elastic.
- Transfer dough to a covered container or bowl and let rest at room temperature for 8 to 24 hours. If warmer than 72°F, let rest 4 to 6 hours at room temperature, then refrigerate for up to 72 hours.
- Brush a baking pan with olive oil.
- Transfer dough to the pan, cover, and let proof for 60 to 90 minutes until doubled and spread across the pan.
- Use fingertips to gently stretch and press the dough to the corners. Cover and proof another 60 to 90 minutes until doubled and reaching the edges.
- Preheat oven to 425°F convection or 450°F standard.
- Dimple the dough by pressing fingertips across the surface.
- Top evenly with sliced peaches, then sprinkle sugar and distribute butter cubes over the top.
- Bake for about 20 minutes until golden. Transfer to a rack and cool before serving.
Notes
- Long fermentation enhances flavor and texture.
- Use ripe but firm peaches for best results.
- Serve slightly warm or at room temperature.
- Store covered at room temperature for up to 2 days.
- Reheat briefly in the oven to refresh texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
