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

Best Focaccia Bread Recipe with Rosemary and Peach

This Peach & Rosemary Focaccia Bread is such a simple and easy Italian bread recipe!
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: Italian
Servings: 8 servings
Calories: 232kcal
Author: Kim Schob

Equipment

Ingredients

  • 1 pack active dry yeast
  • ¾ cup lukewarm water
  • 1½ cups bread flour
  • ½ cup fine semolina flour
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • 1 large peach  pitted and thinly sliced
  • ¼ cup honey
  • fresh rosemary chopped, for topping
Cups - Metric

Instructions

  • Whisk together 3⁄4 cup of lukewarm water and yeast in a large bowl until frothy.
    1 pack active dry yeast, ¾ cup lukewarm water
  • Mix bread flour, semolina flour, olive oil, and honey in a standing mixer with the paddle attachment. Add the yeast mixture to the standing mixer and beat until combined.
    1½ cups bread flour, ½ cup fine semolina flour, ¼ cup olive oil, ¼ cup honey
  • Incorporate salt and switch to the dough hook attachment. Knead for 5 minutes or until the dough is smooth and slightly tacky.
    1 tsp kosher salt
  • Knead the dough about three times on a floured surface and form it into a ball.
  • Oil the sides of the bowl and place the dough inside. Cover with plastic wrap and set in a warm area for 30 minutes or until puffy for the first rise.
  • Grease a quarter sheet pan and transfer the dough to the pan.
  • Stretch the dough into a rectangle within the prepared pan.
  • Fold the dough lengthwise in half, then crosswise in half. Repeat the fold to form a rectangle.
  • Cover and set in a warm place for 1 hour; let the dough rise until the dough has doubled in size.
  • Preheat your oven to 200℉ degrees, then turn it off to create a warm spot for the dough.
  • After the second rise and the dough has doubled, remove the plastic wrap and preheat the oven to 400℉ degrees.
  • Stretch the dough to fill the baking pan, creating indentations with your fingers.
  • Drizzle with a little olive oil, ensuring it covers all the top of the dough.
  • Arrange peach slices on the surface of the dough and sprinkle with rosemary.
    1 large peach, fresh rosemary
  • Cover and allow to rest for 30 minutes.
  • Bake for 25 minutes or until the bread is a light golden brown.
  • Allow to cool for 15 minutes on a cooling rack before serving.

Notes

  • Ensure your yeast is fresh before starting the recipe; outdated yeast may not activate properly, compromising the bread's rise.
  • Use high-quality, extra-virgin olive oil for the best flavor. It will make a difference in the final taste of your focaccia.
  • Don't rush the fermentation process. Allow the dough to rise properly until doubled in size for the perfect texture.
  • Use your fingertips to gently create dimples in the dough before baking. This classic focaccia technique helps hold olive oil and toppings, adding flavor and moisture.
  • If the dough seems too sticky when mixing, resist the urge to add too much additional flour. A slightly tacky dough yields a more tender bread.
  • Experiment with the thickness of your focaccia by stretching the dough more or less in the pan. This can alter the bread's chewiness and crust-to-interior ratio.
  • Watch your focaccia closely as it bakes, as oven temperatures can vary. Look for a light golden brown color as a sign of doneness.

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 295mg | Potassium: 85mg | Fiber: 2g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg