Peach Rosemary Focaccia

How to Make Peach Rosemary Focaccia

1. 1

   Step 1: 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 1/4 cupsWarm water (105–115°F / 40–46°C)
   • 2 1/4 tspActive dry yeast
   • 1 tbspGranulated sugar
   
2. 2

   Step 2: 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 1/2 cupsAll-purpose flour
   • 1 1/2 tspFine sea salt (for dough)
   
3. 3

   Step 3: 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
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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)
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).