Focaccia With Peaches Thyme Recipe

I love this peach and thyme focaccia recipe because it perfectly blends sweet and savory flavors, making it a unique and delightful treat. Plus, the process of watching the dough rise and transform is so satisfying, and it always impresses my friends at brunch!

I adore the combination of sweet and savory flavors that exist in my Peaches and Thyme Focaccia. This dish has a harmonious blend of ingredients: 2 cups of all-purpose flour, combined with predominantly savory sea salt and just the right amount of sugar (for balance), forms a naturally leavened dough that begs to be baked; the dough’s hunger is amplified by the presence of sliced, ripe peaches, which pump up the dish with a healthy dose of natural sweetness.

Ingredients

All-purpose flour: Supplies framework; a carbohydrate-laden, energy-giving source.

Salt from the sea: Intensifies taste; keeps dough hydrated.

Leavening agent; helps dough rise and relax; active dry yeast.

Olive oil: Imparts moisture; sumptuousness; a base of beneficial lipids.

Peaches provide an abundance of natural sweetness.

They are rich in vitamins and fiber.

Leaves of thyme: Emits infused aromatic herbal notes; is rich in antioxidants.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (about 110°F)
• 1/4 cup olive oil, plus more for the bowl and drizzling
• 2 large ripe peaches, sliced
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon flaky sea salt

Instructions

1. In a small bowl, combine the yeast and sugar with the warm water. Stir to mix, then let it sit for about 5–10 minutes until the mixture is bubbly and frothy.

2. In a big bowl, blend together the flour and the salt. Then, make a deep well in the center of the mix and put in the yeast mixture and 1/4 cup of olive oil.

3. Blend the constituents until a ragged mass results. Then, knead said mass on a surface that is only lightly dusted with flour for a duration of approximately 10 minutes. This is done with the expectation that the ingredient combination will transform into a more homogenous mixture.

4. Oil a bowl lightly, add the dough, and cover it with a damp cloth. In a warm place, let it rise for about 1-2 hours, or until it has doubled in size.

5. Set your oven to 400°F (200°C), to warm up while you prepare the other elements of the dish.

6. Deflate the fermented dough and move it to a lightly greased baking sheet. Spread the dough out to a thickness of about 1/2 inch.

7. Distribute the slices of peach so that they are even across the surface of the dough. With your fingers, press them into the dough gently.

8. Scatter the fresh thyme leaves across the peaches and again drizzle with olive oil.

9. Allow the dough to rise for another 15 to 20 minutes. Then, dust the flaky sea salt over the focaccia.

10. In a preheated oven, bake for 20-25 minutes. The focaccia should be golden brown and the peaches tender. Take it out of the oven when it has reached that state. Let it cool slightly before you slice it and serve it to anyone who may want a piece.

Equipment Needed

1. Small bowl
2. Spoon for stirring
3. Large mixing bowl
4. Measuring cups
5. Measuring spoons
6. Flat surface for kneading
7. Kitchen towel or damp cloth
8. Baking sheet
9. Oven
10. Knife for slicing peaches
11. Cooling rack

FAQ

• Can I use other fruits instead of peaches?Absolutely, you can swap out the peaches for other fruits like apricots, nectarines, or plums to achieve a flavor profile that is still sweet and savory, not to mention, delicious.
• What if fresh thyme is unavailable?If fresh thyme is not to be had, you can use dried thyme. Use about one-third of the amount, as dried herbs are more concentrated.
• Is it necessary to warm the water to 110°F?Indeed, warm water assists in effectively activating the yeast. If the water is too cold or too hot, it can negatively impact the yeast’s performance.
• Can I make this focaccia gluten-free?Using a gluten-free all-purpose flour blend to replace wheat flour in recipes can yield good results, but this is not guaranteed. To maximize your chances of success, use a blend that is specifically designed for recipes that require yeast and that have a specific protein structure to provide the structure that gluten ordinarily provides.
• How should I store leftover focaccia?Keep any remaining food in a container that seals off air. It can stay at room temperature for as long as two days. If you want to eat it after that, feel free to reheat in the oven. Doing so restores texture much better than the microwave, but I’m not going to lie—you’re still gonna be eating some subpar old nachos.
• Can I prepare the dough in advance?Indeed, you can make the dough the day before. Allow it to rise in the refrigerator overnight, which can intensify the flavor.

Substitutions and Variations

1 cup all-purpose flour can be replaced with 1 cup whole wheat flour.
1 tablespoon honey instead of 1 teaspoon sugar
1/4 cup coconut oil in place of 1/4 cup olive oil
2 large nectarines instead of 2 large, ripe peaches
1 teaspoon dried thyme instead of 1 tablespoon fresh thyme leaves

Pro Tips

1. Proof Your Yeast Ensure your yeast is active by allowing it to sit in the warm water with sugar until it becomes frothy. If it doesn’t foam, the yeast may be inactive, and you should start with a new packet to ensure a good rise.

2. Temperature Control Maintain the water temperature at around 110°F, which is optimal for activating yeast. Using water that’s too hot can kill the yeast, while water that’s too cold won’t activate it properly.

3. Kneading Technique Knead the dough until it is smooth and elastic. You can test the dough by doing the “windowpane test” — stretch a small piece of dough between your fingers; it should stretch thin enough to see light through without breaking.

4. Layer Your Flavors Before adding the peach slices, consider drizzling a little honey or balsamic glaze for added depth of flavor. This additional sweetness or tang can enhance the peaches beautifully.

5. Baking Perfection Halfway through baking, rotate the baking sheet to ensure even browning. This helps achieve a uniform golden color and prevents any hot spots in your oven from burning parts of the focaccia.