Balsamic Peach Focaccia Bread

Recipe by: Mikayla Mitchell

I first discovered my love for cooking in high school when I participated in a super extensive hospitality program, led by the National Restaurant Association Educational Foundation (NRAEF), called the ProStart program. I led a team of four through a culinary arts competition, sponsored by some of the biggest names in the restaurant industry and judged by some of the top chefs in the United States. We had one hour to create a fine-dining worthy three-course meal on one double butane burner. A lot of planning went into this including the sourcing of ingredients, conceptual menu and restaurant plans, and overall team management. We placed fourth overall with around 150 schools participating. It was a fantastic experience and awakened a chef in me that I did not know existed!

Since then, I’ve often found myself coming up with quick recipes based around simple ingredients for the fun of it. I conquered my fear of bread last year during the holiday season with my first focaccia loaf and decided to throw a seasonal spin on it for the summer. This recipe combines savory and sweet, for a dynamic recipe that can be enjoyed throughout the day. I hope you enjoy it!

Ingredients:

  • 4 cups of all-purpose or bread flour

  • 2 cups of water

  • 1 tsp. salt

  • 1 tsp. sugar

  • 2 tsp. active dry yeast

  • 3-4 ripe peaches

  • Balsamic Vinegar

  • Balsamic Glaze

  • Olive Oil

  • Flakey sea salt

  • Italian herbs seasoning

Optional: ½ red onion & fresh rosemary 

INSTRUCTIONS

  • Activate yeast by adding 2 ¼ tsp. of dry yeast to a ¼ cup of warm water and 1 tsp. of sugar. Stir and let sit for 10 minutes. It should double in volume.

    Fill the rest of the measuring cup up to 2 cups with warm water.

  • Combine 1 tsp. of salt with 4 cups of flour in a large mixing bowl and mix.

    Slowly stir the yeast water mixture into the flour and salt mixture, stirring regularly. Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.

    Drizzle 2 tbsp. of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with a paper or cloth towel.

    Place the dough in a warm spot and allow it to rise for 1 hour. After an hour, drizzle over another 2 tbsps. of oil and fold the dough from the outside-in 4 times, turning the bowl as you go. Cover the dough in plastic wrap and allow it to rise for at least an hour but ideally overnight in the fridge.

  • Preheat the oven to 390°F.

    Grease a deep baking dish with olive oil. Plop the dough into the pan and with oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again.

    Drizzle with more olive oil and continue to dimple the dough with your fingers.

  • Thinly slice 3-4 juicy peaches and spread over the top of the dough.

    Sprinkle with a generous amount of flaky sea salt and Italian herb seasoning. You can use fresh rosemary here as well. Option to add thinly slice red onion for a more savory bread.

    Drizzle 2-3 tbsp. of balsamic vinegar over the top.

  • Bake in the oven for 40 minutes or until golden brown.

  • Remove from the oven and allow the dough to cool on a cooling rack for 10-15 minutes.

    You can drizzle the entire thing in balsamic glaze or drizzle per serving as you eat it.