5 from 6 votes
Home » Recipes » Bread » Peach & Rosemary Focaccia Bread – Easy Italian Focaccia

Peach & Rosemary Focaccia Bread – Easy Italian Focaccia

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This Peach & Rosemary Focaccia Bread combines the classic Italian focaccia bread with the sweetness of a summer peach. The result? A sweet and savory bread recipe that can be enjoyed as an appetizer with a glass of wine or a dessert.

A platter of peach focaccia bread topped with fresh rosemary.

This tender bread recipe is homemade and tender yet still soft and chewy. You’ll see just how simple it is to make this summertime treat. You’re going to love the taste and texture of this easy Italian Focaccia recipe.

Why You’ll Love This Fluffy Focaccia 

  • Simple ingredients with huge flavor
  • The fresh peach creates a sweet and savory bite
  • Excellent for eating any time of the day
Peach & Rosemary Focaccia Bread on a baking dish sitting on a red cloth.

Grocery List for Peach & Rosemary Focaccia Bread

  • active dry yeast
  • lukewarm water
  • bread flour
  • semolina flour
  • olive oil
  • honey
  • kosher salt
  • large peach
  • fresh rosemary

How to Make Peach and Rosemary Focaccia Bread

Collage of Peach & Rosemary Focaccia Bread dough.

Step 1: Using a medium bowl, whisk the 3⁄4 c of lukewarm water and yeast until combined and frothy.

Step 2: Using a standing mixer with the paddle attachment, combine bread flour, semolina flour, olive oil, and honey.

Step 3: Beat in the yeast mixture until combined.

Step 4: Add salt and switch to the dough hook attachment on your mixture.

Step 5: Knead for 5 minutes or until smooth and slightly tacky.

Step 6: Sprinkle flour onto the counter and remove the dough from the mixing bowl. Knead the dough about three times and form into a ball.

Step 7: Coat the sides of a large bowl with olive oil.

Step 8: Place the dough into the bowl and cover with plastic wrap and place into a warm area for 30 minutes or until puffy. (Photo 1)

Step 9: Grease a quarter sheet size pan and place the dough onto the sheet pan. (Photo 2)

Step 10: Press the dough out into the sheet pan forming a rectangle. (Photo 3)

Step 11: Fold the dough into half lengthwise and then fold in half crosswise.

Step 12: Fold in half once more to form a rectangle.

Step 13: Cover with plastic wrap and place in a warm place for an hour or until the dough has doubled in half.

Step 14: To help with creating a warm place, preheat your oven to 200 degrees, once preheated turn the oven off, and place the dough into the oven.

Step 15: Once the dough has doubled in size remove the plastic wrap and preheat the oven to 400 degrees.

Step 16: Press the dough out to fill the entire pan and using your fingers, poke indentions into the dough. (Photo 4)

Step 17: Drizzle with olive oil and spread to cover the entire dough.

Collage of unbaked and baked focaccia bread.

Step 18: Arrange the peach slices and sprinkle with the rosemary. (Photo 5)

Step 19: Cover again and allow to rest for 30 minutes.

Step 20: Bake in the oven for 25 minutes or until the top of the bread is a light golden brown. (Photo 6)

Step 21: Remove from the oven and allow to cool for 15 minutes before enjoying! The first bite of this quick Italian Focaccia recipe will be out of this world! 

Slices of focaccia bread with rosemary and peaches.

Possible Replacements for this Easy Italian Focaccia recipe

If peaches are not in season, but you still want to enjoy this delicious bread recipe, there are a number of substitutions you can make instead! You can use berries, grapes, plums, or pineapples!

If you want to move away from sweet and into the savory territory, try adding prosciutto or another kind of ham.

This recipe is pretty flexible based on what’s in season and your unique taste buds.

You can literally use any and all traditional focaccia toppings for this Italian bread recipe! 

Focaccia breads with peaches and rosemary sitting on a gray platter.

Frequently Asked Questions

Why is my focaccia not fluffy?

You need to be sure that the yeast is active and still good. If it’s too old, it’s not going to have that fluffy texture once baked.

What happens if you overproof focaccia?

If you vary from the instructions above, the bread may “fall” while baking. It will still be edible but it won’t look near as pretty. 

What meal goes with focaccia?

You can enjoy it with soups, salads, or just as a breakfast starter as well. When you change up the toppings, it changes up the ways that you can eat it. 

Don’t miss these other bread recipes:

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Two stacks of focaccia bread with peaches and rosemary.
5 from 6 votes

Peach & Rosemary Focaccia Bread


Author: Kim Schob
Course: Bread
Cuisine: Italian
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields 8 servings
This Peach & Rosemary Focaccia Bread is such a simple and easy Italian bread recipe!

Equipment

Ingredients 

  • 1 pack active dry yeast
  • ¾ cup (177 3/7 g) lukewarm water
  • cups (187 ½ g) bread flour
  • ½ cup (84 g) fine semolina flour
  • ¼ cup (54 g) olive oil
  • 1 tsp kosher salt
  • 1 large peach  pitted and thinly sliced
  • ¼ cup (84 ¾ g) honey
  • fresh rosemary chopped, for topping

Instructions

  • Using a medium bowl, whisk the 3⁄4 c of lukewarm water and yeast until combined and frothy.
  • Using a standing mixer with the paddle attachment, combine bread flour, semolina flour, olive oil, and honey.
  • Beat in the yeast mixture until combined.
  • Add salt and switch to the dough hook attachment on your mixture.
  • Knead for 5 minutes or until smooth and slightly tacky.
  • Sprinkle flour onto the counter and remove the dough from the mixing bowl. Knead the dough about three times and form into a ball.
  • Coat the sides of a large bowl with olive oil.
  • Place the dough into the bowl and cover with plastic wrap and place into a warm area for 30 minutes or until puffy.
  • Grease a quarter sheet size pan and place the dough onto the sheet pan.
  • Press the dough out into the sheet pan forming a rectangle.
  • Fold the dough into half lengthwise and then fold in half crosswise.
  • Fold in half once more to form a rectangle.
  • Cover with plastic wrap and place in a warm place for an hour or until the dough has doubled in half.
  • To help with creating a warm place, preheat your oven to 200 degrees, once preheated turn the oven off, and place the dough into the oven.
  • Once the dough has doubled in size remove the plastic wrap and preheat the oven to 400 degrees.
  • Press the dough out to fill the entire pan and using your fingers, poke indentions into the dough.
  • Drizzle with olive oil and spread to cover the entire dough.
  • Arrange the peach slices and sprinkle with the rosemary.
  • Cover again and allow to rest for 30 minutes.
  • Bake in the oven for 25 minutes or until the top of the bread is a light golden brown.
  • Remove from the oven and allow to cool for 15 minutes before enjoying! 

Nutrition Information

Calories: 232kcal (12%) Carbohydrates: 37g (12%) Protein: 5g (10%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 295mg (13%) Potassium: 85mg (2%) Fiber: 2g (8%) Sugar: 12g (13%) Vitamin A: 72IU (1%) Vitamin C: 1mg (1%) Calcium: 7mg (1%) Iron: 1mg (6%)

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5 Comments

  1. 5 stars
    Loved this unique and unexpected twist to a traditional recipe! The combination of peaches and rosemary is hands down delicious; definitely, a new favorite recipe!

  2. 5 stars
    This looked so fresh and fruity that I just had to try it. It was absolutely amazing! I never would have thought of putting rosemary and peaches together.

  3. 5 stars
    Such an interesting flavor combination. I really loved the way the rosemary complemented the peaches!

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