# Peach Rosemary Focaccia > 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. Canonical URL: https://www.topshelf.recipes/recipes/peach-rosemary-focaccia ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 18, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 25 minutes - Total Time: 145 minutes - Servings: 6 - Difficulty: Medium - Category: Baking ## Ingredients ### Bloom the yeast - 1 1/4 cups Warm water (105–115°F / 40–46°C) - 2 1/4 tsp Active dry yeast - 1 tbsp Granulated sugar ### Make the dough and first rise - 3 1/2 cups All-purpose flour - 1 1/2 tsp Fine sea salt (for dough) - 1/3 cup Extra-virgin olive oil (divided: used in dough and for pan/drizzle) ### Shape the focaccia and add peaches - 2 medium Fresh ripe peaches, halved and sliced about 1/4" thick - 2 tbsp Fresh rosemary leaves, chopped ### Cool, finish, and serve - 1 tsp Coarse sea salt (for finishing) ## Instructions ### 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. ### 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. ### 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. ### 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. 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). ## Nutrition Estimated nutrition per serving (1 piece (189g)): - Calories: 376 kcal - Protein: 8.1 g - Carbohydrates: 56.6 g - Fat: 13.4 g - Saturated Fat: 1.7 g - Trans Fat: 0 g - Fiber: 0.3 g - Sugar: 2 g - Added Sugars: 2 g - Cholesterol: 0 mg - Sodium: 842 mg - Potassium: 107 mg - Calcium: 14 mg - Iron: 4 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)