Baking Breakfast Snacks savory fruit herbs bread summer

Peach Rosemary Focaccia

Name: Peach Rosemary Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 cup Warm water (105–115°F / 40–46°C); 2.25 tsp Active dry yeast; 1 tbsp Granulated sugar; 3.5 cup All-purpose flour; 1.5 tsp Fine sea salt (for dough); 0.33 cup Extra-virgin olive oil (divided: used in dough and for pan/drizzle); 2 medium Fresh ripe peaches, halved and sliced about 1/4" thick; 2 tbsp Fresh rosemary leaves, chopped; 1 tsp Coarse sea salt (for finishing)

A bright summer focaccia that balances juicy peaches with fragrant rosemary and flaky sea salt. Crispy at the edges, pillowy inside, this sweet-savory bread is excellent for brunch, picnic boards, or as a surprising side to grilled meats.

0.0(0 reviews)

Prep: 30m · Cook: 25m · Total145 mins

DifficultyMedium

Serves6

AuthorJake

Jake's note

"This focaccia is a seasonal showstopper — juicy peach slices caramelize in the oven while rosemary adds an aromatic counterpoint. It’s terrific for brunch or as an unexpected side with a cheese board."

Peach Rosemary Focaccia

This Peach Rosemary Focaccia is all about contrasts: the bright, sun-warmed sweetness of sliced peaches against the resinous snap of fresh rosemary, finished with a shower of flaky sea salt and a ribbon of olive oil. The crust crisps convincingly at the edges while the interior stays pillowy, thanks to a relatively high hydration and a generous oiling of the pan. Using 1/4-inch slices of peach lets them caramelize without collapsing into syrup; the short second rise and a hot 425°F oven encourage a deep golden crust so you get texture in every bite.

I designed this version with entertaining and warm-weather meals in mind — it’s easy to portion for picnic boards, surprising alongside grilled meats, or elegant with a scoop of ricotta for brunch. Small choices make the difference: slightly under-ripe-but-fragrant peaches hold their shape, scattered rather than crowded herbs keep the profile balanced, and a final sprinkle of coarse salt lifts the fruit into savory territory. If you want to experiment, swap pan size to control thickness or add a drizzle of aged balsamic at the end for an extra layer of umami.

Plan your timing

Enter your target meal time:

4:30 pm–4:59 pm→Bloom the yeast

4:59 pm–5:28 pm→Make the dough and first rise

5:28 pm–5:57 pm→Shape the focaccia and add peaches

5:57 pm–6:26 pm→Second rise and bake

6:26 pm–6:55 pm→Cool, finish, and serve

Ingredients

Yield

Instructions

Bloom the yeast

Combine the warm water, active dry yeast, and granulated sugar in a small bowl. Stir gently and let sit 5–10 minutes until foamy and fragrant — this ensures the yeast is active.

For this step

1.25 cupWarm water (105–115°F / 40–46°C)
2.25 tspActive dry yeast
1 tbspGranulated sugar

Make the dough and first rise

In a large bowl whisk together the all-purpose flour and fine sea salt. Add the yeast mixture and 2 tablespoons of the olive oil, stirring until a shaggy dough forms, then knead on a lightly floured surface (or with a stand mixer) for 6–8 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.

For this step

3.5 cupAll-purpose flour
1.5 tspFine sea salt (for dough)
0.38 cupExtra-virgin olive oil (divided: used in dough and for pan/drizzle)

Shape the focaccia and add peaches

Generously oil a 12x17-inch sheet pan (or a 9x13 inch if you prefer thicker focaccia) with a little of the reserved olive oil. Transfer the dough to the pan and gently press and stretch it with your fingertips to fit, creating little dimples. Arrange the peach slices evenly over the dough (they can overlap slightly) and scatter chopped rosemary on top, then drizzle with a little more olive oil.

For this step

2 mediumFresh ripe peaches, halved and sliced about 1/4" thick
2 tbspFresh rosemary leaves, chopped

Second rise and bake

Let the assembled focaccia rest uncovered for 20–30 minutes while you preheat the oven to 425°F (220°C). Bake for 20–25 minutes, until the crust is deep golden and the peach edges begin to caramelize.

Cool, finish, and serve

Remove from the oven and immediately drizzle any remaining olive oil and scatter the coarse sea salt over the hot focaccia. Let cool slightly on a rack for 10 minutes, then slice into 6 pieces and serve warm or at room temperature; each serving is one slice (80g).

For this step

1 tspCoarse sea salt (for finishing)

Tips from the kitchen

Choose peaches correctly

Use ripe but still-firm peaches so slices hold their shape; they should yield slightly to pressure but not feel mushy.

Pat slices dry

Lightly pat peach slices with a paper towel to remove excess juice—this prevents sogginess and helps them caramelize cleanly.

Dimple with purpose

Press dimples deeply but gently so oil pools in the cups; this encourages crisp edges and flavor pockets without tearing the dough.

Mind pan size and thickness

A 12x17 sheet yields thinner, crisper focaccia while a 9x13 makes a thicker, breadier loaf—adjust bake time by 5–8 minutes accordingly.

Finish with salt and heat

Sprinkle coarse sea salt immediately after baking so the flakes adhere and release bursts of flavor against the warm peaches.

Variations & substitutions

Nectarine swap

Replace peaches with nectarines for a slightly firmer texture and brighter acidity that caramelizes similarly during baking.

Burrata and balsamic finish

After baking, top slices with torn burrata and a quick drizzle of aged balsamic for a creamy, tangy counterpoint to the peaches.

Herb alternatives

Swap rosemary for fresh thyme or sage for a subtler, earthier note that pairs particularly well with pork or roasted chicken.

Gluten-free adaptation

Use a high-quality 1:1 gluten-free flour blend with 1 tsp xanthan gum if it’s not included, knowing the crumb will be denser and slightly crumblier.

Storage & make-ahead

Store cooled focaccia at room temperature for up to 48 hours in an airtight container to preserve a tender crumb; the crust will soften a bit. Refrigerate for up to 4–5 days, but re-crisp before serving by heating in a 350°F oven for 6–8 minutes. For longer storage, freeze individual slices wrapped in foil or plastic for up to 3 months and reheat from frozen in a 375°F oven until warmed through.

What to serve with it

Serve warm with torn burrata or a smear of herbed ricotta and a drizzle of extra-virgin olive oil for brunch, or include it on a picnic board with salty prosciutto and marinated olives. Pair with a chilled dry rosé or a citrusy Sauvignon Blanc to echo the fruit’s brightness, or for a daytime spread, offer iced tea with lemon and mint.

Frequently asked questions

Can I use instant yeast instead of active dry yeast?

Yes—use about 2 to 2¼ teaspoons of instant yeast and mix it directly into the flour; you can shorten the first rise slightly but watch for doubled volume rather than strict timing.

My peaches released too much juice—what went wrong?

They were likely overripe or sliced too thin; next time use firmer fruit, pat slices dry, and leave a little space between pieces so juices can evaporate during baking.

Can I assemble this ahead of time?

Yes—after shaping and topping, cover the pan tightly and refrigerate for up to 12 hours, then bring to room temperature and bake; long cold fermentation will deepen flavor but add 10–15 minutes to bake time.

How do I get crispier edges?

Use a well-oiled, heavy sheet pan and bake on the lower-middle rack; more oil and higher heat at the start encourage a crisper bottom and edges.

Can I use canned or frozen peaches?

Fresh is best, but if using frozen, thaw completely, drain and pat dry, and consider tossing slices in a teaspoon of flour or cornstarch to absorb excess moisture before arranging on the dough.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Bloom the yeast

Warm water (105–115°F / 40–46°C)1.25 cup
Active dry yeast2.25 tsp
Granulated sugar1 tbsp

Step 2: Make the dough and first rise

All-purpose flour3.5 cup
Fine sea salt (for dough)1.5 tsp
Extra-virgin olive oil (divided: used in dough and for pan/drizzle)0.38 cup

Step 3: Shape the focaccia and add peaches

Fresh ripe peaches, halved and sliced about 1/4" thick2 medium
Fresh rosemary leaves, chopped2 tbsp

Step 5: Cool, finish, and serve

Coarse sea salt (for finishing)1 tsp

Nutrition Facts

Per serving: 1 slice (80g)

Calories330

Total Fat11.7g

Saturated Fat1.5g

Trans Fat0g

Polyunsaturated Fat7.7g

Monounsaturated Fat1.1g

Total Carbohydrates49.9g

Dietary Fiber0.3g

Total Sugars0g

Protein7.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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