This focaccia recipe is so good! The bread itself is really good, so it very well may become my go-to focaccia recipe, even without the peaches. It would be very tasty by itself, with some fresh parmigiana cheese, or tomatoes with fresh basil, or peppers, or arugula and prosciutto…so many possibilities!
I have an abundance of thyme right now (and actually a good amount of time, too!), and had just picked up a box of peaches from Trader Joes, so when I saw this recipe on the NY Times Cooking Instagram Feed, it seemed like it was meant to be.
The dough is really sticky – not something you can handle with your hands – but do not add additional flour; as the recipe as-is produces a fluffy, light middle with a delicious golden crust on the edges.
You may think brushing it with butter after taking it out of the oven is overkill, but do it anyway! The butter is absolute perfection with this bread. Worried about calories? Well, then only eat one piece. And go to the gym tomorrow. Whatever makes you feel better. Me? I really don’t feel guilty, because I made it, and it’s good! Now, it does make a lot – more than just two people can consume, so I froze half of it. The Times recipes states that it is best the day you make it, warm out of the oven. I’m going to try popping the frozen half into a hot oven in a couple weeks, so I’ll let you know how that works out. If you don’t want to freeze it, and you don’t want to eat all of it, then give it to a friend.
NY Times Peach Focaccia with Thyme
Original recipe can be found here: https://cooking.nytimes.com/recipes/1020379-peach-focaccia-with-thyme
- 1 ½ cups warm water (110 to 115 degrees)
- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 6 tablespoons/75 grams granulated sugar
- ½ cup/115 grams unsalted butter (1 stick)
- 3 ¾ cups/515 grams bread flour
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten
- Nonstick cooking spray, as needed
- 2 large peaches or other stone fruits (about 12 ounces total), halved, pitted and sliced into 1/4-inch-thick wedges
- 1 tablespoon fresh thyme leaves, plus 6 sprigs
- 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. Meanwhile, melt 1/4 cup/60 grams butter and set aside.
- With the mixer on low, add the flour, salt, egg, 3 tablespoons sugar and melted butter. Continue until the dough is almost completely smooth and elastic, about 5 minutes. The dough will be very sticky, but no need to add extra flour. Scrape down the sides of the bowl, cover the bowl with plastic wrap and leave it in a warm, draft-free spot until it has doubled in size. (This could take anywhere from 30 minutes to 2 hours.) Gently punch the dough down, scrape the sides down and cover again. Let the dough rise one more time, about 30 minutes.
- Toss the peaches with the remaining 2 tablespoons sugar and the thyme leaves. Heat the oven to 400 degrees. Melt 2 tablespoons butter and spread evenly on a rimmed baking sheet. Tip the dough onto the prepared sheet and use your fingers to stretch it out to a large oval, roughly 10-by-15 inches. Allow the dough to rise, uncovered, in a warm spot to about 1/4 inch above the edge of the pan.
- Without deflating the dough, use your fingers to make dimples all over the surface. Gently top the dough with the peaches and the sprigs of thyme, leaving any extra liquid from the fruit in the bowl. Bake until golden brown, puffed and set, 20 to 25 minutes.
- While the foccacia bakes, melt the remaining 2 tablespoons of butter, and gently brush melted butter over the focaccia. Let cool slightly in the pan on a rack, then slip the focaccia out of the pan onto a cutting board, cut into squares and serve warm.