Description
This Peach & Prosciutto Focaccia is a stunning sweet-and-savory twist on the classic Italian bread. Juicy peaches, salty prosciutto, and fragrant thyme rest on a golden, olive oil-rich base that’s perfectly crispy on the outside and fluffy inside. A drizzle of honey or maple syrup after baking brings all the flavors together in a mouthwatering bite—ideal as a brunch centerpiece, appetizer, or summer snack.
Ingredients
Scale
- 390 g all-purpose flour – for the base of the dough
- 1 tsp fine salt – to enhance flavor
- 1 tsp sugar – helps activate the yeast
- 6 g instant yeast – for an easy and quick rise
- 220 ml lukewarm water – activates the yeast
- 60 ml extra virgin olive oil – adds flavor and helps with crispiness
Optional Toppings:
- 3 slices prosciutto or serrano ham – can substitute smoked turkey or omit for vegetarian
- 1 large peach (or 1.5 small nectarines) – sliced thinly
- 1 tbsp fresh thyme leaves
- Pepper to taste
- ½ tsp coarse sea salt – to sprinkle before baking
- 2 tbsp honey or maple syrup – to drizzle after baking
Substitutions: Use roasted red peppers or arugula instead of prosciutto. Rosemary or basil can replace thyme. Pre-made focaccia dough is a quick alternative.
Instructions
- Make the Dough: In a large bowl, mix flour, salt, sugar, yeast, water, and olive oil until a rough dough forms. Knead by hand for 15 minutes or with a mixer for 7 minutes until smooth.
- First Rise: Place dough in an oiled bowl, cover with a kitchen towel, and let rise for 1 hour or until doubled in size.
- Shape and Second Rise: Drizzle olive oil on a baking sheet and gently press dough into it. Cover again and let rise for another hour.
- Dimple and Prep: Preheat oven to 230°C (450°F). Press fingertips into dough to create dimples. Drizzle with more olive oil.
- Add Toppings: Tear prosciutto and scatter it over the dough. Top with sliced peaches, thyme, salt, and pepper.
- Bake: Bake for about 10 minutes, or until the focaccia is golden and the edges crisp.
- Finish: Remove from oven and drizzle with honey or maple syrup while still warm. Slice and enjoy.
Notes
- Make it ahead: Dough can be refrigerated after the first rise and baked the next day.
- Serving ideas: Perfect with a salad or alongside a cheese platter for brunch or entertaining.
- Storage: Best enjoyed fresh but can be stored in an airtight container at room temperature for 1–2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread, Appetizer, Brunch
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: peach focaccia, prosciutto focaccia, summer bread, peach appetizer, sweet and savory focaccia, Italian peach flatbread