Focaccia With Peaches & Thyme

I will only buy fruit in season, so when local peaches finally show up in our area markets, I tend to go a little overboard.  My husband eats a lot of fruit throughout the day, but we sometimes have too many perfectly ripened peaches to eat all at once. I like to use peaches while they were at their peak, so I often bake some treats with the ripe peaches, including this unique focaccia bread.

This focaccia is both sweet and savory and could be enjoyed at any time of the day. I can envision serving slices of this focaccia to guests as an appetizer with a glass of white wine or serving it with a glass of sweet wine for dessert. The focaccia dough includes just a little sugar and an egg, which ensures that the focaccia is very tender.

Buon Appetito!
Deborah Mele 

Focaccia With Peaches & Thyme

Focaccia With Peaches & Thyme

Yield: Serves 12
Prep Time: 20 minutes
Additional Time: 2 hours 2 seconds
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes 2 seconds

A unique fruit topped focaccia that is both sweet and savory.


For The Focaccia:

  • 5 1/2 Cups All-purpose Flour
  • 1 1/2 Tablespoons Rapid Rise Yeast
  • 1 Teaspoon Sea Salt
  • 1 Large Egg
  • 3 Tablespoons Sugar
  • 2 Tablespoons Olive Oil
  • Luke Warm Water


  • 2 Large Ripe Peaches, Halved, Pitted & Thinly Sliced
  • 2 Tablespoons Sugar
  • 2 Teaspoons Finely Chopped Fresh Thyme
  • Extra Virgin Olive Oil


    1. In a large bowl mix together the flour, yeast, oil, egg, sugar, and salt, then add just enough warm water to create a workable, shaggy dough.
    2. Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
    3. Place the dough into a lightly oiled bowl and cover with plastic wrap.
    4. Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
    5. Preheat oven to 450 degrees F.
    6. Lightly oil a 15 x 10-inch baking sheet and press the dough in to fit.
    7. Press your fingertips over the top of the dough to create dimples.
    8. Arrange the peach slices, sugar, and thyme evenly over the top of the focaccia.
    9. Drizzle with olive oil, let rest for 20 minutes, then bake until golden brown, about 20 to 25 minutes.
    10. Cool to room temperature before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 185mgCarbohydrates: 52gFiber: 2gSugar: 8gProtein: 7g

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