I went to a summer farmers market and got the prettiest, juiciest peaches. Since I’ve been into really fun and flavorful focaccia, I decided to use the seasonal peaches for this recipe. It’s a fluffy, crunchy sourdough focaccia topped with sweet peaches, fresh mozzarella, and a drizzle of hot honey + balsamic glaze. Just a few ingredients that make a delicious bread.

❤️ Why You’ll Love Peach + Mozzarella Focaccia

Focaccia bread is the perfect vessel for a bunch of different flavors. Using seasonal ingredients is one of my favorite things to do. These peaches were sweet and juicy, and paired perfectly with fresh mozzarella. This is a great dish to bring to a summer barbecue! 

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter serves as the leavening agent to the dough. Feed it in the morning and assemble your dough at night when it’s at its peak.

Flour – Organic, unbleached all-purpose flour.

Water – Room temperature filtered water.

Salt – I use pink Himalayan salt in my recipes but use what you have on hand.

Olive oil – Good quality olive oil.

Peaches – Peaches, when in season, are one of the best ingredients to use for the summer!

Mozzarella – Fresh mozzarella cheese, thinly sliced.

👩‍🍳 How to Make Peach + Mozzarella Focaccia

  • In the morning, feed your starter.
  • In the evening when your starter has peaked, using your kitchen scale and mix together your bubbly starter and water until the starter has dissolved. Add in the flour, salt, olive oil and mix everything together until a shaggy dough forms.
  • Cover with a damp tea towel or bowl cover and let rest for one hour.
  • After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.
  • After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
  • In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.
  • Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
  • Preheat your oven to 450 degrees.
  • When your dough is ready to bake, drizzle 1 – 2 tablespoons of olive oil over the surface of the dough. With your fingers, dimple the top of the dough all over.
  • Slice your peaches and mozzarella into thin slices. Sporadically top the dough with the peaches and half of the mozzarella.
  • Bake your focaccia at 450 for 15 minutes.
  • Carefully remove the dough and top with the remaining slices of mozzarella.
  • Bake for an additional 10-15 minutes until the focaccia is brown and crispy and the cheese is nice and bubbly.
  • Drizzle with hot honey and balsamic glaze. Roughly chop the basil and sprinkle over the top.
  • Slice and serve warm for your next summer BBQ!

🪄 Tips and Tricks

  • Instead of topping the focaccia with extra mozzarella cheese halfway through baking, try topping with ricotta cheese for extra flavor and texture! 
  • If you wet your hands during stretch and folds, it will help the dough not stick to your fingers before the bulk fermentation.
  • You can use a stand mixer for mixing the dough. Use the dough hook and knead for 10 minutes to bypass the stretch and fold steps.
  • I keep the skins on the peaches for the recipe, but you can peel them off with a potato peeler if you like.

🗒 Variations

This combination of peaches and focaccia is a delightful combination of sweet and savory. Focaccia bread is a beautiful vessel for an array of different flavors, here are a few of your favorite recipes!


🗒 Substitutions

Instead of topping the focaccia with extra mozzarella cheese halfway through baking, try topping with ricotta cheese for extra flavor and texture! 

  • Add ricotta cheese to the mozzarella cheese.
  • All-purpose flour – bread flour.


🗒 Best served with

  • Summer lunch
  • Backyard BBQ
  • Dinner side dish

👝 How to Store Leftovers

Store your leftover focaccia in a Ziplock bag or airtight container and leave on the counter for 3 – 4 days. When you want to enjoy again, place the focaccia on a baking sheet and heat in a 350-degree oven until heated through.

🤔 Common Questions

Faq question 1?
Will my focaccia dough overproof if I leave it out overnight?

Focaccia is “over proofed” dough. Don’t be afraid to leave it on the counter to bulk ferment for 12-14 hours.

Faq question 2?
Can I make the dough ahead and put it in the refrigerator?

Yes! Follow the recipe through the bulk fermenting process. Instead of baking place the dough in the fridge covered with plastic wrap. Take the dough out 2 hours before you want to bake it. It can stay in the fridge for up to 24 hours.

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Peach + Mozzarella Focaccia

Print Recipe
I went to a summer farmers market and got the prettiest, juiciest peaches. Since I've been into really fun and flavorful focaccia, I decided to use the seasonal peaches for this recipe. It's a fluffy, crunchy sourdough focaccia topped with sweet peaches, fresh mozzarella, and a drizzle of hot honey + balsamic glaze. Just a few ingredients that make a delicious bread.
Prep Time:2 hours
Cook Time:25 minutes
Fermenting Time:12 hours
Total Time:14 hours 25 minutes

Equipment

Ingredients

  • 200 grams bubbly, active sourdough starter
  • 380 grams warm water
  • 600 grams all-purpose flour
  • 10 grams salt
  • 50 grams olive oil
  • 2 large peaches
  • 8 oz fresh mozzarella cheese sliced
  • hot honey
  • balsamic glaze
  • basil for garnish

Instructions

  • In the morning, feed your starter.
  • In the evening when your starter has peaked, using your kitchen scale and mix together your bubbly starter and water until the starter has dissolved. Add in the flour, salt, olive oil and mix everything together until a shaggy dough forms.
  • Cover with a damp tea towel or bowl cover and let rest for one hour.
  • After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.
  • After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
  • In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.
  • Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
  • Preheat your oven to 450 degrees.
  • When your dough is ready to bake, drizzle 1 – 2 tablespoons of olive oil over the surface of the dough. With your fingers, dimple the top of the dough all over.
  • Slice your peaches and mozzarella into thin slices. Sporadically top the dough with the peaches and half of the mozzarella.
  • Bake your focaccia at 450 for 15 minutes.
  • Carefully remove the dough and top with the remaining slices of mozzarella.
  • Bake for an additional 10-15 minutes until the focaccia is brown and crispy and the cheese is nice and bubbly.
  • Drizzle with hot honey and balsamic glaze. Roughly chop the basil and sprinkle over the top.
  • Slice and serve warm for your next summer BBQ!

Notes

Instead of topping the focaccia with extra mozzarella cheese halfway through baking, try topping with ricotta cheese for extra flavor and texture! 

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 446mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Artisan, Focaccia, Peaches, Sourdough
Servings: 12
Calories: 288kcal

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