Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Peach & Thyme Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 135 reviews

This Peach & Thyme Focaccia Bread is a soft, yeasty Italian-style flatbread featuring fresh peach slices and fragrant thyme. The dough is enriched with olive oil and honey, creating a slightly sweet, tender crumb with classic focaccia dimples, perfect for a unique savory-sweet snack or accompaniment to meals.

  • Total Time: 3 hours
  • Yield: 8 servings

Ingredients

Dough Ingredients

  • 1 tablespoon active dry yeast
  • 3/4 cup lukewarm water (90-100 degrees F)
  • 1 1/2 cups (200g) 00 flour
  • 1/2 cup (80g) fine semolina flour (or substitute 70g more 00 flour instead)
  • 1/4 cup olive oil, plus more as needed for preparation
  • 2 teaspoons honey
  • 1 teaspoon kosher salt

Topping Ingredients

  • 1 large peach, pitted and thinly sliced
  • chopped fresh thyme, for topping
  • coarse flake sea salt, for finishing

Instructions

  1. Activate Yeast: In a small bowl, whisk the active dry yeast into lukewarm water until it dissolves and becomes frothy. This indicates the yeast is active and ready to use. If it doesn't foam, discard and use fresh yeast.
  2. Mix Dough: In the bowl of a stand mixer, combine the 00 flour, semolina flour, olive oil, and honey. Add the foamy yeast mixture and mix with the paddle attachment just until combined. Then add kosher salt. Switch to the dough hook and knead on low speed for about 5 minutes until the dough is smooth and slightly tacky.
  3. Shape Dough Ball: Turn the dough out onto a lightly floured surface and knead it once or twice to form a smooth ball.
  4. First Rise: Pour a bit of olive oil into the mixing bowl, roll the dough ball around in the oil until coated. Cover lightly with plastic wrap or a clean kitchen towel and let it rest in a warm place for 30 minutes until the dough noticeably puffs up.
  5. Prepare Sheet Pan and Fold Dough: Generously oil a non-stick quarter sheet pan. Turn the risen dough onto the pan and press into a rectangle. Fold the dough lengthwise in half, then crosswise in half, and then fold once more lengthwise to make a compact rectangle. Rotate the dough 90 degrees so the longer side runs parallel to the pan’s long edge. Cover loosely and let rise in a warm spot for about 1 hour, until doubled in size.
  6. Preheat Oven: While the dough is rising, preheat your oven to 400°F (200°C).
  7. Shape and Dimple Dough: Remove plastic wrap. Press the dough again to fill the entire sheet pan evenly. Use your fingers to poke deep indentations all over the dough, pulling and tearing bits to create a rustic texture. Drizzle generously with a few tablespoons of olive oil and spread evenly over the surface with your hands.
  8. Add Toppings and Final Rest: Arrange the thin peach slices evenly over the dough. Sprinkle with fresh chopped thyme and a generous pinch or two of coarse sea salt. Cover loosely and let rest for about 30 minutes until slightly puffed and the oven is fully preheated.
  9. Bake Focaccia: Bake in the preheated oven for 20 to 25 minutes, until the top is light golden brown and the bread sounds hollow when tapped.
  10. Cool and Serve: Remove the focaccia from the oven and let cool in the pan for 10 minutes. Then lift from the pan, slice into pieces, and serve warm for the best flavor and texture.

Notes

  • Use 00 flour for the best traditional focaccia texture; if unavailable, all-purpose flour can be substituted.
  • If you don’t have semolina flour, add extra 00 or all-purpose flour instead.
  • Choose ripe but firm peaches to hold shape during baking.
  • Be gentle with the dough indentations to maintain texture but don't worry about tearing the dough; it adds rustic character.
  • Letting the dough rise twice ensures a light, airy focaccia crumb.
  • The olive oil drizzled on top contributes to a crispy crust and rich flavor.
  • Serve this focaccia as a side with salads, roasted meats, or enjoy it on its own with a drizzle of olive oil or honey.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/peach-and-thyme-focaccia-bread-recipe/