Go Back

Peach Focaccia (Vegan)

Think focaccia meets the glorious days of summer. This lightly sweetened Peach Focaccia makes a great appetizer or snack.
Print Recipe

Ingredients
  

  • 1 1/2 cups warm water
  • 2 1/4 teaspoon active dry yeast
  • 75 grams or 6 tablespoons white granulated sugar (1 tablespoon goes with the yeast, 3 tablespoons from the dough, 2 tablespoons for the peaches)
  • 95 grams or 7 tablespoons unsalted butter, melted (60 grams or 4 tablespoons for dough, 30 grams for brushing over finished bread)
  • 515 grams or 3 3/4 cups bread flour (Canadian unbleached AP flour works well, too, thanks to its high protein content)
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 2 large ripe peaches or other stone fruits, peeled, pitted and sliced into 1/4-inch-thick wedges (approximately 350 grams of fruit)
  • 1 teaspoon fresh thyme leaves, stemes removed
  • 1 tablespoon demerara sugar or any other coarse sugar (Optional - it adds a nice crunch to the top of the bread)

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast and 1 tablespoon sugar. Let stand until foamy, about 5 minutes.
  • Add flour, salt, egg, 3 tablesppons sugar and 60 grams (4 tablespoons) melted butter in the stand mixer bowl and mix at low speed for about 5 - 7 minutes, depending on room humidity. Make sure to pause the mixer a couple of times to scrape the sides and bottom. Dough should be smooth and will bounce back when pressed with a finger; the sides of the bowl will be almost clean. Cover the bowl with a plastic wrap or clean kitchen towel and place in a warm, draft-free area until it doubles in size, about half an hour. An oven that has not been turned on will be a good spot for this.
  • Once the dough has doubled in size, gently punch down the dough and scrape the sides and bottom. Cover again and let it rise again for another 30 minutes.
  • Pre-heat the oven to 400°F. Using a pastry brush, spread 15 grams (1 tablespoon) of melted butter on the rimmed baking sheet. Transfer the dough onto the prepared sheet and use your fingers to press and stretch the dough into a large oval or rectangle, about 10-by-15 inches. Leave the dough to rise in a warm spot, uncovered on the pan, for 30 minutes.
  • In the meantime, toss the peaches with the remaining 2 tablespoons sugar and the thyme leaves.
  • Use your fingers to make indentations on the dough for placing the peach slices. Gently push each peach slice on the dough, and avoiding any extra liquid from the fruit in the bowl. Sprinkle demerara sugar evenly on top, then bake for 20 minutes until it's puffed and starts to turn golden brown. , puffed and set, 20 to 25 minutes.
  • Take out of the oven and brush the remaining 30 grams (2 tablespoons) of melted butter over the bread and fruit. Place in the oven and bake for an additional 5 minutes.Cool in the pan on a wire rack for 10 minutes before transferring into a cutting board for slicing. Serve warm.

Notes

The original recipe is from the New York Times: Peach Focaccia with Thyme. It has been modified to be vegan-friendly.
Storage: Place completely cooled leftover slices in an airtight container for up to 3 days. Place in the fridge if it's an especially warm week to prevent moulding.
Reheating: This focaccia reheats beautifully and can be enjoyed for several days. Place in the oven or toaster oven preheated at 350°F for 5 to 7 minutes. The edges and bottom will be crunchy.