Summer is in the air and in the oven! As temperatures rise, I can't help but feel freshly inspired to make beautiful dishes to share, like this gorgeous pan focaccia. This focaccia recipe combines sweet sugar, spice, and peaches with the salty, savory flavors of focaccia to make the perfect snack or side dish.
Whether you're looking for something fresh to bring to Easter dinner, or an elevated side for soup and salads, this pan focaccia is sure to impress. It is stunning to look at. Guests will have no clue that it's actually pretty easy to make!
Why You'll Love This Pan Focaccia
• Beginner Friendly - If you're a relatively new baker, this recipe is a great place to start. You'll learn the basics of activating yeast and proofing dough with a recipe that is easy to follow.
• Very Versatile - This bread is delicious all on its own. Perfect for charcuterie boards, or as the base for a charcuterie-inspired lunch sandwich. It is the perfect addition to a brunch spread. It also complements salads and roast chicken well. And it's tasty enough to enjoy as a sweet treat.
Ingredients for Pan Focaccia
• Bread Flour - Bread flour is higher in gluten and protein, which helps create the perfect bite. You will need 4 cups.
• Cinnamon - 1 tablespoon cinnamon adds warmth and a little sweetness to your delicious pan focaccia.
• Nutmeg - Just a little nutmeg takes this bread from tasty to crave worthy. You will need ¼ tsp.
• Salt - Salt is an important baking component. Plus, it perfectly balances the sweet elements of this dish. You will need 1 ¼ tsp. flaky salt.
• Brown Sugar - Brown sugar lends warm, caramelly notes to this dish. You will need 2 tbsp, plus 1 teaspoon for activating your yeast.
• Active Dry Yeast - You will need one packet, or 2 ½ teaspoon active dry yeast. It is important to get the right kind of yeast in order for your bread to rise. Ps: active is different than instant yeast!
• Honey - Honey complements the flavor profile of peaches so perfectly. It adds a light, floral sweetness. You will need 2 tablespoon for baking, plus more for drizzling on before baking. You may also want a little extra honey for serving.
• Vanilla - A little vanilla can really highlight the sweet notes in this bread. Add 1 tsp.
• Olive Oil - Olive oil is such an important part of focaccia. It gives it that signature flavor and texture. 2 ½ tablespoon goes into the recipe, but you will also need plenty more on hand for oiling the pan and drizzling on top of your dough.
• Warm Water - You will need 2 ⅓ cups warm water to activate your yeast. Aim for a temperature of around 105F. If the water isn't warm enough, your yeast will not froth, but if it is too hot, it can kill the yeast.
• Peaches - Peaches add a delicious flavor to this bread, but they also look visually striking. You should thinly slice 1-2 ripe peaches. Make sure they are not too mushy, so that they stay nicely intact when slicing.
Substitutions
- Not feeling peachy? You can substitute just about any fresh fruit. Berries, cherries, and stone fruits work great.
- If you're in more of a savory mood, sub the cinnamon, nutmeg, and vanilla for a little rosemary, sage and thyme for the perfect homemade focaccia!
How To Make Pan Focaccia
- In a large mixing bowl whisk together the flour, cinnamon, nutmeg, salt and brown sugar. Set aside.
- Activate the yeast by combining warm water (around 100F- 105F) and 1 teaspoon of brown sugar. Give it a gentle stir and let sit for 5-10 minutes until frothy. The water will feel slightly warmer to the touch as it is slightly above your natural body temp.
- Once the yeast has been activated, mix in the honey, vanilla and oil. Combine the wet mixture with the flour mixture until the dough forms. It is okay if the dough has a few lumps or even resembles oatmeal.
- Give it a few extra stretches and transfer to a large bowl to proof for 1-1.5 hours in a warm place. Give a drizzle of oil over the top then cover with a damp dish towel or plastic wrap. The dough will be very wet and using well-oiled hands will help. Expect it to double in size. Clear glass bowls work well for proofing.
- *You can mark the start of the proof on the side of the bowl with a sharpie and visually observe if it has doubled. If your home is too cold, you can make a "proofer" by preheating the oven for 15 minutes then turning it off with an oven-safe bowl of water on the bottom rack. When the oven has cooled slightly, it will be safe and just warm enough to give your dough a little warmth to rise. Above the fridge or the counter space over a running dishwasher also works well.
- When proofed, give it a few extra stretch-and-folds, then press into a 9x13" baking pan or sheet pan with plenty of oil. If you aren't using a nonstick pan, you may also wish to add parchment paper.
- Cover again and let rise a second time for around 30-40 minutes. Dough will be puffy and fill out the pan.
- Dimple the dough with oiled fingers and layer on peach slices. Drizzle liberally with honey, cinnamon, nutmeg and olive oil.
- Bake at 425F for 22-27 minutes until golden brown and fragrant. When testing for doneness, the toothpick test will do. You can also gently lift the corner and check for browning on the bottom. Bread should feel springy to the touch and lift up, not stay depressed or feel dense. Serve warm with honey butter and enjoy.
Step-by-Step Instructions
First, combine your dry ingredients. In a large bowl, whisk together your flour, cinnamon, nutmeg, salt, and brown sugar. Set aside.
Next, activate your yeast. It is important to get the water warm, but not overly hot. Aim for a temperature of around 105F. Add 1 teaspoon brown sugar, and your packet of yeast to the water and stir gently. Set aside for 5-10 minutes, until your yeast is frothy.
After you see that the yeast is activated, you can add your honey, vanilla, and olive oil. Add the wet mixture into the bowl of dry ingredients. Combine to form a dough. Do not overmix. It is okay if there are some lumps.
Next, stretch your dough a few times, and transfer it to a large bowl for proofing. Your dough should double in size, so make sure your bowl is large enough to accommodate. Drizzle olive oil over the top of your dough, and then cover it with either a damp, lint-free dish towel, or plastic wrap. Leave the bowl someplace warm to proof. If you don't have a warm enough countertop, turn your oven on for 15 minutes and place a bowl of water on the bottom rack. Turn the oven off and allow it to cool for a few minutes. Then, place your bowl inside to proof. It should take about 1-1.5 hours.
When your dough doubles in size, stretch and fold it a few more times. Then, transfer it to a well-oiled 9x13 baking pan.
Cover the baking pan with a damp tea towel or plastic wrap and leave it to proof again for about 30-40 minutes.
Next, coat a finger with olive oil and poke dimples into your focaccia. Place your sliced peaches on top and drizzle more honey and olive oil over them. Sprinkle with more cinnamon and nutmeg.
Now it's time to bake your bread! Heat your oven to 425F and bake for 22-27 minutes, until golden brown. Your bread should be springy with some browning on the bottom.
Serve warm with honey butter! This may replace your favorite bread recipe it's that good!
Cook's Tips
• A glass bowl can work nicely for proofing your dough. You can mark the outside of the bowl with a sharpie so that it is easy to see when it has doubled.
• Pat your peaches dry with a paper towel before placing them onto your dough. This prevents them from getting your bread soggy, so that your focaccia maintains a crispy crust.
Storage Instructions
- Store pan focaccia in an airtight container at room temperature for up to 2 days.
- You can refrigerate your focaccia for up to 4 days. For best results, pop it in the oven or toaster oven to reheat before enjoying.
- Wrap individual slices of pan focaccia in plastic wrap and freeze in a freezer bag for up to 2 months. Reheat in the oven at 325 for 5 minutes.
Serving Suggestions
- Honey butter makes an incredible spread for this bread. For restaurant quality honey butter, whip together 1 stick of softened butter, 2 tablespoon honey, 1 tablespoon powdered sugar, and a pinch of salt.
- For an unexpected twist, make a charcuterie-style sandwich with this peach focaccia as the bread. Add ingredients like goat cheese, mozzarella or brie, prosciutto, bacon, arugula, basil, oil and vinegar, mustard, or peach preserves.
FAQ
Any 9x13 pan will do, however different tools will yield slightly different results. For crispier edges, use a metal or cast iron pan.
Parchment paper can help to ensure your bread doesn't break or get stuck. While it is optional, I definitely recommend using it if your pan is not already nonstick.
For the best texture and easiest removal, take your focaccia out of the pan after about 10 minutes.
Looking for more scrumptious sides? Try these:
Four Ingredient Cauliflower Bread
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Pan Focaccia
Ingredients
- 1 tablespoon Cinnamon
- ¼ teaspoon Nutmeg
- 4 cups Bread Flour
- 1 ¼ teaspoon Salt
- 2 ½ teaspoon Active Dry Yeast (usually 1 packet)
- 2 tablespoon Dark or Brown Sugar + 1 teaspoon for activating yeast
- 2 tablespoon Honey + more for drizzling
- 2 ½ tablespoon Olive Oil + plus more for pan and drizzling
- 2 ⅓ cup Warm Water (around 105F)
- 1-2 Ripe Peaches , thinly sliced (can sub for most other fresh fruits like berries, cherries, stone fruits, etc.)
Instructions
- In a large mixing bowl whisk together the flour, cinnamon, nutmeg, salt and brown sugar. Set aside.
- Activate the yeast by combining warm water (around 100F- 105F) and 1 teaspoon of brown sugar. Give it a gentle stir and let sit for 5-10 minutes until frothy. The water will feel slightly warmer to the touch as it is slightly above your natural body temp.
- Once the yeast has been activated, mix in the honey, vanilla and oil. Combine the wet mixture with the flour mixture until the dough is formed. It is ok if the dough has a few lumps or even resembles oatmeal.
- Give it a few extra stretches and transfer to a large bowl to proof for 1-1.5 hours in a warm place. Give a drizzle of oil over the top then cover with a damp dish towel or plastic wrap. The dough will be very wet and using well-oiled hands will help. Expect for it to double in size.
- When proofed, give it a few extra stretch and folds then press into a 9x13” baking pan with plenty of oil. If desired, also a layer of parchment if pan isn’t nonstick.
- Cover again and let rise a second time for around 30-40 minutes. Dough will be puffy and fill out the pan.
- Dimple the dough with oil fingers and layer on peach slices. Drizzle liberally with honey, cinnamon, nutmeg and olive oil.
- Bake at 425F 22-27 minutes until golden brown and fragrant. When testing for doneness, the tooth pick test will do or gently lifting the corner and checking for browning on the bottom. Bread should feel springy to the touch and lift up, not stay depressed or feel dense.
- Serve warm with honey butter and enjoy.
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