Basil Peach Focaccia combines my love for bread making with an obsession for peaches. Warm bread with stone fruit and herbs, drizzled in olive oil truly embodies the taste of late summer afternoons. Its a simple bread recipe that doesn’t take a lot of ingredients or work. You’ll be dipping bread and sipping wine in to time!
I know I said you could dip focaccia in olive oil. But, this peach focaccia would be delicious with a drizzle of honey too! Maybe I’ll whip up a pitcher of peach tea as well. Either way, oil or honey, tea or wine its gonna be a good focaccia time. Don’t judge me, I’m in a peach lovin mood.
Fresh yellow peaches from the farmer’s market and sweet basil from my garden are a great combo. Leave the each skins on or off, totally up to you. I chose to use fresh basil, but go crazy and add any herbs you like.
So many people tell me they are scared or frustrated with attempting homemade bread. Focaccia is one of the easiest yeast breads to make. Especially because it uses active dry yeast, so you can tell its alive before you mix it in. The ingredients are simple and the texture is addicting. No special braiding, folding or intense equipment needed.
If you’re new to bread baking, give this one a try. Or check out this Focaccia Bread Recipe with olives. Its also a great way to use up any fruit or herbs you have!
Tips for Basil Peach Focaccia
- Make sure to use warm water at 110 F, nothing hotter or it will kill the yeast.
- Yeast loves sugar, so I like to add a little honey.
- Place your dough in a cold oven with the light on for proving.
- Once dough has doubled in size, remove from bowl and place on rimmed baking sheet. (baking sheet can either be sprayed with non-stick spray or lined with parchment paper.)
- Stretch the dough with your hands into a long rectangle across the baking tray. About 1-1.5 inches thick.
- Then, take your fingers and press down into the dough, creating small dimples or wells across the surface. I press completely down, but not so hard to tear a hole.
- Arrange sliced peaches across dough and gently press into some of the dimples.
- Drizzle entire surface of dough with olive oil. Then add you basil leaves whole or chopped to stick to the oil.
- Finally sprinkle with sea salt flakes. Let prepared dough rest for 20-30 minutes for a final puff before baking.
How to Store Focaccia Bread
Cover with aluminum foil or plastic wrap at room temperature, covered with plastic wrap, for 2-3 days. Reheat at 375 F in oven for 10 minutes to bring back to life. For freezing, simply cut into pieces, wrap each piece in plastic wrap, the place in a resealable plastic freezer bag, and freeze for up to 1 month.
Basil Peach Focaccia
Ingredients
- 2.5 teaspoons Active Dry Yeast
- 1 Cup Warm Water
- 1 Tablespoon Honey
- 3 Cups All Purpose Flour
- 1 teaspoon Sea Salt
- 1/4 Cup Olive Oil
- 1 Large Yellow Peach pit removed, peeled and sliced
- Fresh Basil
Instructions
- In bowl of stand mixer gently stir together yeast, honey, and warm water (110 F). (I use a hand whisk) Let yeast mixture sit for 10-15 minutes until frothy.
- Meanwhile in a separate bowl whisk together flour and sea salt.
- Once the yeast mixture is frothy, fit mixer with dough hook, pour in olive oil and slowly spoon in flour mixture on medium low speed. When all flour is incorporated turn up to medium and work until it resembles a soft slightly sticky dough. Beat for about 4-5 minutes. Also try a windowpane test.
- Place dough ball onto counter top or working station with a very small amount of oil. The surface should still have some dry spots to “grip” the dough. Cup the dough with your hands and roll it in a tight circle to smooth the shape.
- Place dough ball into a lightly oiled large bowl with a Tbsp of Olive Oil at the bottom.
- Then cover bowl with plastic and let rise in a warm, draft free location for 1-2 hrs.
- Once dough has doubled in size, remove from bowl and place on rimmed baking sheet. (baking sheet can either be sprayed with non-stick spray or lined with parchment paper.)
- Stretch the dough with your hands into a long rectangle across the baking tray.
- Then take your fingers and press down into the dough, creating small dimples or wells across the surface. (don’t tear holes)
- Place sliced peaches evenly across dough into some of the wells.
- Drizzle entire surface of dough with olive oil. Then scatter chopped or whole basil leaves to stick to the oil. You can gently press the larger pieces into the dough.
- Finally sprinkle with sea salt flakes. Let dough rest for 20-30 minutes for a final puff before baking.
- Preheat Oven to 400 F (204 C) while dough is resting.
- Bake for 20-25 minutes until slightly golden around edges.
- Once baked, let pan cool on rack. Remove bread and slice, serving with additional dipping oil.
- Wrap bread in aluminum foil or place in air tight container for up to a week of freshness.
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