Peach & Thyme Focaccia Bread

This delicious peach and thyme focaccia bread recipe is perfect for summer! It’s easy to make, and a great way to use up those fresh peaches.

This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

Summertime is the perfect time to get experimental in the kitchen and try out some new recipes. This peach and thyme focaccia bread is a delicious example of how to mix things up.

The slight sweetness of the peaches pairs perfectly with the herby flavor of the thyme, making for a mouth-watering flavor combination.

Plus, this bread is incredibly easy to make – you’ll have it on your table in no time!

This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.
This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

Variations on Peach & Thyme Focaccia Bread

If you’re looking to change up this homemade focaccia bread recipe, here are a few ideas:

  • Swap out the peaches for nectarines, apricots, or any other stone fruit.
  • Try using other fresh herbs in place of the thyme, such as rosemary or oregano.
  • Add in some crumbled goat cheese or feta cheese for a bit of tang
  • For a bit of sweetness, drizzle the finished bread with more honey
This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

How to Store Leftover Peach & Thyme Focaccia Bread

To store your leftover peach and thyme focaccia bread, first allow the bread to cool completely. Once cooled, wrap the bread tightly in foil or plastic wrap and store in a dry, cool place. The bread will stay fresh for up to 3 days.

When you’re ready to enjoy the bread again, simply reheat in a 350 degree F oven for about 10 minutes, or until warmed through.

This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

About the Ingredients for Peach & Thyme Focaccia Bread

This foccacia bread is made with some pretty basic ingredients including fresh peaches!

Yeast – You will need a package of active dry yest. You can substitute 1:1 with instant dry yeast but there is no need to proof the yeast in the water. Just add the water and yeast into the combined dry ingredients and proceed as directed.

Flour – A mixture of semolina and bread flour is used here. You can actually use all bread flour if you like with good results. You can even substitute with all-purpose flour but the results won’t be quite as good as they could be.

Oil – Any neutral flavour will do but I like olive oil best here.

Honey – Helps sweeten the bread slightly, can be left out altogether if you like.

Salt – Balances all the flavours of the bread.

Peach – A perfectly ripe peach works best here. Over-ripe peaches will be too watery so avoid.

Thyme – Fresh thyme, avoid dry herbs.

This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

Looking for More Ways to Use up Fresh Peaches?

Check out more of my favourite recipes featuring fresh peaches!

This recipe for peaches & cream buttermilk pancakes makes fluffy buttermilk pancakes smothered in maple peaches and vanilla cream cheese.

Berry Peach Sangria is a refreshing summer drink features rich combination of fresh fruits, juice and wine. A splash of sparkling water right before serving helps balance the sweetness.

This refreshing, summer-ready ginger-peach iced tea recipe is made with fresh peaches in an instant pot, it’s ready in under 30 minutes.

This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

How to Make Peach & Thyme Focaccia Bread

Yields: 12 Servings | Prep Time: 45 minutes | Bake Time: 25 minutes

Ingredients:

  • 1 pack of active dry yeast
  • 3/4 cup lukewarm water
  • 1 1/2 cups bread flour
  • 1/2 cup fine semolina flour
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 1 large peach, pitted and thinly sliced
  • 1 /4 cup honey
  • Chopped fresh thyme, for topping

Directions:

Using a medium bowl, whisk the ¾ c of lukewarm water and yeast until combined and
frothy.

Using a standing mixer with paddle attachment, combine bread flour, semolina flour, olive oil, and honey.

Beat in the yeast mixture until combined.

Add salt and switch to the dough hook attachment. Knead for 5 minutes or until smooth and slightly tacky.

Sprinkle flour onto a flat work surface and remove dough from the mixing bowl.

Knead the dough about three more times and form into a ball.

Dough inside greased bowl.

Coat the sides of a large bowl with olive oil, and place the dough into the bowl and and cover with plastic wrap and place in a warm area for 30 minutes or until puffy.

Grease a quarter sheet size pan and place the dough onto the sheet pan.

Dough in a sheet pan formed into a rough rectangle.

Press the dough out into the sheet pan forming a rectangle.

Fold the dough into half lengthwise and then fold in half crosswise.

Fold in half once more to form a rectangle.

Dough pressed out over sheet pan.

Cover with plastic wrap and place into a warm place for an hour or until the dough has doubled in half.

To help with creating a warm place, preheat your oven to 200 degrees Fahrenheit, once preheated turn oven off and place the dough into the oven.

Once dough has doubled in size remove the plastic wrap and preheat the oven to 400 degrees Fahrenheit.

Indentations in the dough stretched over the sheet pan.

Press the dough out to fill the entire pan and using your fingers, poke indentations into the dough.

Peach slices and thyme arranged over the quarter sheet pan

Arrange the peach slices and sprinkle over with the thyme.

Cover again and allow to rest for 30 minutes.

Bake in the oven for 25 minutes or until the top of the bread is a light golden brown.

Remove from oven and allow to cool for 15 minutes before enjoying!

Peach & Thyme Focaccia Bread
Yield: 8 Servings

Peach & Thyme Focaccia Bread

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

This delicious peach and thyme focaccia bread recipe is perfect for summer! It’s easy to make, and a great way to use up those fresh peaches.

Ingredients

  • 1 pack of active dry yeast
  • 3/4 cup lukewarm water
  • 1 1/2 cups bread flour
  • 1/2 cup fine semolina flour
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 1 large peach, pitted and thinly sliced
  • 1 /4 cup honey
  • Chopped fresh thyme, for topping

Instructions

  1. Using a medium bowl, whisk the ¾ c of lukewarm water and yeast until combined and frothy.
  2. Using a standing mixer with paddle attachment, combine bread flour, semolina flour, olive oil, and honey.
  3. Beat in the yeast mixture until combined.
  4. Add salt and switch to the dough hook attachment. Knead for 5 minutes or until smooth and slightly tacky.
  5. Sprinkle flour onto a flat work surface and remove dough from the mixing bowl.
  6. Knead the dough about three more times and form into a ball.
  7. Coat the sides of a large bowl with olive oil, and place the dough into the bowl and and cover with plastic wrap and place in a warm area for 30 minutes or until puffy.
  8. Grease a quarter sheet size pan and place the dough onto the sheet pan.
  9. Press the dough out into the sheet pan forming a rectangle.
  10. Fold the dough into half lengthwise and then fold in half crosswise.
  11. Fold in half once more to form a rectangle.
  12. Cover with plastic wrap and place into a warm place for an hour or until the dough has doubled in half.
  13. To help with creating a warm place, preheat your oven to 200 degrees Fahrenheit, once preheated turn oven off and place the dough into the oven.
  14. Once dough has doubled in size remove the plastic wrap and preheat the oven to 400 degrees Fahrenheit.
  15. Press the dough out to fill the entire pan and using your fingers, poke indentations into the dough.
  16. Arrange the peach slices and sprinkle over with the thyme.
  17. Cover again and allow to rest for 30 minutes.
  18. Bake in the oven for 25 minutes or until the top of the bread is a light golden brown.
  19. Remove from oven and allow to cool for 15 minutes before enjoying!

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This delicious peach and thyme focaccia bread recipe is perfect for summer! It's easy to make, and a great way to use up those fresh peaches.

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