Description

This Basil Peach Focaccia is a delightful summer snack that combines the sweetness of ripe yellow peaches with the aromatic freshness of basil on a soft, airy focaccia bread. Perfect for elevating your seasonal snacking, this recipe uses simple ingredients like active dry yeast, honey, and olive oil to create a golden-baked focaccia topped with sliced peaches and fresh herbs. Ideal for casual gatherings or a delicious homemade treat.

Ingredients

Scale

Dough

1 packet Active Dry Yeast (Ensure it’s fresh for the best results.)
1 cup Warm Water (Heated to about 110°F.)
2 tbsp Honey (Can substitute with sugar.)
3 cups All-Purpose Flour (No substitutes for desired texture.)
1 tbsp Sea Salt (Balances sweetness.)
2 tbsp Olive Oil (Can replace with another vegetable oil if desired.)

Topping

2 cups Ripe Yellow Peach (Can try other stone fruits or apples.)
1 cup Fresh Basil (Any fresh herb can be used.)
Additional Olive Oil and Sea Salt for drizzling and sprinkling

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Instructions

Prepare Yeast Mixture: In a mixing bowl, combine active dry yeast, honey, and warm water heated to about 110°F. Stir gently and let the mixture sit for 10-15 minutes until frothy, indicating the yeast is activated.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour and sea salt until well combined, ensuring even distribution of salt for balanced flavor.
Combine Wet and Dry Ingredients: Add olive oil to the frothy yeast mixture, then gradually incorporate the flour mixture, stirring to form a coherent dough.
First Dough Rise: Transfer the dough to a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1-2 hours until it doubles in size.
Shape Dough: Gently punch down the risen dough to release air bubbles, then transfer it to a greased baking sheet. Stretch and shape the dough into a rectangular form about 1/2 inch thick, creating the focaccia base.
Add Toppings: Arrange the sliced peaches into the characteristic dimples of the focaccia. Drizzle with olive oil, sprinkle fresh basil leaves and a pinch of sea salt for a sweet and savory contrast.
Second Rest: Cover the topped dough and let it rest for 20-30 minutes to allow slight fermentation and flavor melding while preheating the oven to 400°F (204°C).
Bake: Bake the focaccia in the preheated oven for 20-25 minutes or until the top becomes golden brown and the bread sounds hollow when tapped, ensuring perfect doneness.
Cool and Serve: Remove from the oven, allow the focaccia to cool slightly for easier slicing, then cut into pieces and serve warm to enjoy the fragrant basil and sweet peaches at their best.

Notes

Ensure the yeast is fresh and the water temperature is correct (around 110°F) for proper yeast activation.
Do not substitute all-purpose flour with gluten-free or other types to maintain the bread’s texture.
You can experiment with other stone fruits like nectarines or apricots for topping.
For a stronger herb flavor, gently bruise the basil leaves before sprinkling.
Watch the focaccia closely during baking to prevent over-browning.
Leftover focaccia can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days.