Peach Focaccia With Thyme Recipe (2024)

I added a few slices of prosciutto with the peaches and a stem of rosemary from the garden. Excellent recipe that’s got me thinking about my next toppings!

The focaccia IS the recipe. Make it when you have time or skip it.

I think you can eliminate at least 3 tablespoons of sugar from this recipe and it'd still come out delicious. I also substituted sugar with honey for a slightly healthier option :)

Those of you who have tried this -- is this implying while in the oven? 'While the foccacia bakes, melt the remaining 2 tablespoons of butter, and gently brush melted butter over the focaccia." So while it's in the oven your are brushing on butter?

As others said: excellent. I ended up using a 12 inch diameter cast iron skillet so my bread was pretty thick-but people raves about it. We served it with an array of cheese and honey and the hands down winner was the combo with blue cheese. I also made this the night before and put in the fridge after the first rise. Then I moved it straight to the pan for the final rise. Made it super easy to bake on my schedule.

You can make this vegan by skipping the egg and substituting dairy butter with vegan butter (I used Earth Balance buttery sticks). I sprinkled a tablespoon of turbinado sugar on top before bake, for a little bit of crunch, and slathered it with melted vegan butter 20 minutes into baking and baked it for another 5 minutes.

I replaced the butter with olive oil and did the second rise in the baking tin – turned out amazing!

I made this using AP flour (I can't find bread flour during the pandemic), nectarines, and 1 tsp of dried thyme (forgot to purchase fresh). It is delicious. It is day 3, and leftovers are still tasty warmed in a 375degF for 5 min to recrisp. We have been eating it with sides of salami and pecorino.

I made it by hand without any dough hook and it came out perfect!

This recipe calls for Kosher Salt. Because of the difference in the shape of the different brands of Kosher Salt it is important to note which salt you are using. Diamond Crystal and Morton's are vastly different when measured by volume. It would be nice to give the measurement in grams as well or specify which brand you are using.

Yes, you can. I did that last week. 12 hours in the fridge will slow the proof down, so you can work it the next day.

Made exactly as written.....FANTASTIC!!!!!

The recipe as I’m seeing it calls for bread flour.

@Mary Jo, you could use store bought raw pizza dough (from the refrigerated section) instead of making your own. It will be on the more savory side however since there is 1/4 cup sugar in this recipe but unlikely to be any in the pizza dough.

The final rise (after dough spread in pan) takes about an hour. You’ll discover that it’s easy to make the dimples (with a wet finger) once it has risen sufficiently.

This is an easy and reliable recipe. At Christmas time, I substitute sliced pears, but keep the rest as written. It is always enjoyed. It is definitely at its best the day it is made.

Jeff loved this—it’s very rich and flavorful. I loved it, too.

This was excellent served as an appetizer... with some hot honey drizzled over the top instead of the sugar and with the addition of some prosciutto on top of the peaches.

So yummy! I was worried it might be too plain with just peaches so I added some goat cheese before putting it in the oven. The combo was a delicious slightly sweet-savoury topping. Four of us ate half the loaf at dinner and cleaned up the rest the next morning. Will definitely be making this again!

I reheated this the next day in a hot oven on a pre-heated cast iron pizza pan. It was just as delicious the second day.

Substituted sugar with honey and reduced it to two tablespoons, but otherwise made as directed. Delicious! We ate it with prosciutto added when serving. Next time I’ll sub the butter with a nice olive oil.

This was yummy. The focaccia rose a lot (about an inch thick when baked) so I might spread it thinner to begin with - and add more fruit. The thyme added a lovely nuance. Great heated the next morning with a drizzle of honey!

Does anyone have suggestions for making this GF? I am not confident enough to just switch out the flour for a simple GF flour blend and I don’t love my GF blend. This looks like more of a science to me. And it looks tasty so I’d love to get it right. Thanks

Made this using 100 gm sourdough starter instead of the yeast. It took overnight to rise but was very easy to handle after the bulk fermentation. 2nd rise (in the focaccia pan) was another 2 hours or so.Crumb is richer thanks to the sugar and egg, but still open. Definitely a success with our brunch guests. Will make again.

I used red grapes sliced in half to top the focaccia, and it turned out exactly like the Florentine focaccia all’uva I consumed in my years in Florence

Delicious!!!! The crust is perfect and so easy. Just be patient. Needs to move to the fridge because it will mold covered. Mealy or untimely peaches both work ;)

This is an addendum to my note of Saturday, which was the first time I made this. It's Monday, I had wrapped it in foil and stored it inside the foil in a ZipLoc bag. This morning, I put a slice on the panini maker, which not only revived it, but gave it a whole new dimension- toasted on the bottom, grilled peaches on the top. It's a great way to enjoy this focaccia after the first day.

Married the Seneviratne recipe with the Komolafe toppings of Prosciutto and pluots from our farmers market. Marriage made in heaven. King Arthur bread flour was the right compliment. cant wait to try this with figs from my tree.

Oh, how I loved this. So beautiful to the eye and so absolutely delicious... I served it with a nice cab and a sharp white cheddar. And so easy! It is a huge focaccia too, so will be nice for sharing with my favorite neighbors!

Really good. It was my first time making focaccia and i think i overworked the dough (i used a handheld dough mixer).Also, make sure to read the recipe all the way through — I initially didn't realize there were 3 separate rising periods!