Peach, Rosemary and Honey Focaccia Bread Recipe
If you want a side dish that tastes like summer, you need to try this delicious peach, rosemary and honey focaccia.
If you’ve ever strolled through an Italian bakery, chances are the aroma of warm focaccia bread has stopped you in your tracks. This beloved flatbread from Liguria is known for its golden, olive oil–brushed crust, pillowy interior, and signature dimpled surface. Traditionally sprinkled with sea salt and herbs, focaccia is as versatile as it is delicious. I love it as a snack, side dish, or even as a base for sandwiches.
What makes focaccia so irresistible? It’s all about the perfect combination of textures and flavors. The generous drizzle of olive oil keeps the crumb moist and flavorful, while the dimples help trap toppings, herbs, and even sweet ingredients like ripe peaches. The slow rise allows the dough to develop a wonderful chew, and the high-heat baking creates a satisfying crisp on the outside while staying tender inside.
While the classic version uses rosemary and salt, creative variations have emerged — from tomato and basil to sweet-salty combinations that pair fruit with savory herbs. This Peach and Rosemary Focaccia is one of those delightful twists, perfect for summer gatherings, brunches, or as an elegant appetizer. The juicy peaches add a natural sweetness, while rosemary brings an earthy, fragrant note. When you add honey, it is heavenly!
Peach & Rosemary Focaccia Bread Recipe
Yield: 6–8 servings
Prep Time: 45 minutes
Bake Time: 25 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 1 pack of active dry yeast
- ¾ cup lukewarm water
- 1½ cups bread flour
- ½ cup fine semolina flour
- ¼ cup olive oil, plus more for drizzling
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1 large peach, pitted and thinly sliced
- ¼ cup honey
- Chopped fresh rosemary (or thyme, if preferred), for topping
Directions
- In a medium bowl, whisk together lukewarm water and yeast until frothy.
- In a stand mixer with a paddle attachment, combine bread flour, semolina flour, olive oil, and honey.
- Mix in the yeast mixture until combined.
- Add salt, then switch to the dough hook and knead for about 5 minutes until smooth and slightly tacky.
- Lightly flour the counter, knead dough 3 times, and form into a ball.
- Oil the inside of a large bowl, place the dough inside, cover with plastic wrap, and let rise in a warm place for 30 minutes or until puffy.
- Grease a quarter-sheet pan. Place dough on the pan and press into a rectangle. Fold lengthwise, then crosswise, then once more into a rectangle.
- Cover and let rise again for 1 hour, or until doubled in size. (Tip: Warm your oven to 200°F, turn it off, and place dough inside to rise.)
- Preheat oven to 400°F. Press dough to fill the pan, then use your fingers to make dimples.
- Drizzle with olive oil, arrange peach slices, and sprinkle with rosemary. Let rest 30 minutes.
- Bake for 25 minutes, until the top is lightly golden brown.
- Cool for 15 minutes before slicing and serving.
Peach Rosemary Honey Focaccia
Ingredients
Method
- 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 on your mixture Knead for 5 minutes or until smooth and slightly tacky
- Sprinkle flour onto the counter and remove dough from the mixing bowl. Knead the dough a about three times and form into a ball
- Coat the sides of a large bowl with olive oil
- Place the dough into the bowl and and cover with plastic wrap and place into a warm area for 30 minutes or until puffy
- Grease a quarter sheet size pan and place the dough onto the sheet pan 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
- 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, 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
- Press the dough out to fill the entire pan and using your fingers, poke indentions into the dough
- Drizzle with olive oil and spread to cover the entire dough
- Arrange the peach slices and sprinkle with the rosemary
- 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 the oven and allow to cool for 15 minutes.
Nutrition
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Let us know how it was!What to serve with peach and rosemary focaccia
This focaccia is versatile and can complement many meals:
- Cheese boards – Serve alongside creamy goat cheese, brie, or fresh burrata.
- Salads – Pair with arugula salad dressed in lemon and olive oil for a light lunch.
- Grilled meats or seafood – A perfect side for grilled chicken, salmon, or shrimp.
- Brunch spreads – Offer with smoked salmon, cream cheese, and fresh fruit.
- Wine pairings – Enjoy with a chilled glass of prosecco, sauvignon blanc, or rosé.
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