Peach Foccacia
Based on a NY Times recipe from Samantha Severine
Makes 1 half sheet pan - 18” x 13” rimmed baking sheet.
1 ½ cup warm water
1 package active dry yeast (2 ¼ teaspoon)
4 tablespoon honey or sugar
½ cup olive oil
3 ¾ cup bread flour
1 teaspoon salt
1 large egg, lightly beaten
2 large peaches, halved, pitted and sliced into ¼” slices
1 tablespoon fresh thyme or 1 teaspoon dried thyme
In a bowl, or a mixer with a dough hook, combine the warm water, yeast and 1 tablespoon of honey or sugar. Let stand for about 5 minutes until the yeast is activated and the mixture is foamy.
Add the flour, salt, egg, 3 tablespoons honey (or sugar) and ¼ cup of olive oil to the bowl while stirring or slowly add to the mixer while on the low setting.
Continue mixing until the dough is smooth and elastic, about 5 minutes. If using a wooden spoon, you may want to switch to your hands and continually fold the dough over itself to incorporate and mix or turn out onto a lightly floured work surface to knead.
Cover the bowl with a towel and leave in a warm spot until it has doubled in size. (1 to 2 hours)
Gently punch down the dough in the center and let rise again for another 30 minutes.
Toss the peaches with the thyme leaves.
Heat the oven to 400 degrees F.
Spread 2 tablespoons of olive oil over the rimmed baking sheet. Tip the dough onto the sheet and use your fingers to stretch it out to a large oval about 2-3 inches from each side of the pan. Allow the dough to rise, uncovered, until it is about ¼ inch from each side of the pan.
Drizzle the top with the remaining 2 tablespoons of olive oil. Without deflating the dough, use your fingers to make dimples all over the surface. Gently top the dough with the peaches and thyme.
Bake until the bread is golden brown, about 20-25 minutes.
Let cool slightly before slicing.
