Peach and Mozzarella Focaccia with Hot Honey and Balsamic Glaze Recipe

Introduction

This Peach and Mozzarella Focaccia combines the soft, airy texture of classic sourdough bread with the sweet juiciness of fresh peaches and creamy mozzarella. Finished with a drizzle of hot honey and balsamic glaze, it’s a delightful twist perfect for summer gatherings.

Ingredients

• 200 grams bubbly, active sourdough starter
• 380 grams warm water
• 600 grams all-purpose flour
• 10 grams salt
• 50 grams olive oil
• 2 large peaches
• 8 oz fresh mozzarella cheese, sliced
• Hot honey, for drizzling
• Balsamic glaze, for drizzling
• Basil for garnish

Instructions

1. Step 1: In the morning, feed your sourdough starter and let it become bubbly and active by evening.
2. Step 2: In the evening, dissolve the bubbly starter in warm water using a kitchen scale for accuracy. Add flour, salt, and olive oil, mixing until a shaggy dough forms.
3. Step 3: Cover the dough with a damp tea towel or bowl cover and let it rest for one hour.
4. Step 4: Wet your fingertips and stretch the edges of the dough toward the center, rotating the bowl as you go, until a semi-smooth dough forms. Cover and rest for another hour.
5. Step 5: Perform a stretch and fold (coil fold) on the dough, cover again, and let it bulk ferment on the counter overnight (12–14 hours).
6. Step 6: In the morning, drizzle one tablespoon of olive oil into a baking dish. Transfer the dough, folding the top and bottom edges inward, then flip seam side down so the dough is coated in olive oil with a smooth top.
7. Step 7: Cover and let the dough rest for 1–2 hours until it doubles in size and looks puffy.
8. Step 8: Preheat your oven to 450°F (230°C).
9. Step 9: Drizzle 1–2 tablespoons of olive oil over the dough’s surface and create dimples all over using your fingers.
10. Step 10: Thinly slice the peaches and half of the mozzarella. Arrange them sporadically over the dough.
11. Step 11: Bake the focaccia at 450°F for 15 minutes.
12. Step 12: Carefully remove the focaccia and top with the remaining mozzarella slices.
13. Step 13: Return to the oven and bake for an additional 10–15 minutes until the focaccia is golden brown, crispy, and the cheese has melted and bubbled.
14. Step 14: Drizzle with hot honey and balsamic glaze. Roughly chop the basil and sprinkle it over the top.
15. Step 15: Slice and serve warm for a perfect summer BBQ treat.

Tips & Variations

• For a dairy-free version, substitute mozzarella with sliced grilled eggplant or a vegan cheese alternative.
• Use nectarines instead of peaches for a slightly tangier flavor.
• If you don’t have hot honey, mix regular honey with a pinch of red chili flakes to drizzle on top.
• Make sure your starter is very bubbly and active before mixing the dough for the best rise.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm slices in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid refrigerating as it can make the bread stale faster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute the sourdough starter with 2 teaspoons of active dry yeast, but adjust the rising times accordingly, typically shorter than with sourdough.

How do I know when the dough has doubled in size?

The dough should look visibly puffed and have roughly doubled in volume. A gentle poke should slowly spring back without leaving a deep indentation.

Peach and Mozzarella Focaccia with Hot Honey and Balsamic Glaze Recipe

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★★★★★

4.9 from 53 reviews

• Author: Naomi
• Total Time: 13–14 hours (including fermentation and resting times)
• Yield: 1 large focaccia, serving 6-8 people 1x

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Description

This Peach + Mozzarella Focaccia is a delightful summer bread combining the tangy freshness of peaches with creamy mozzarella on a soft, bubbly sourdough base. Drizzled with hot honey and balsamic glaze and finished with fresh basil, it’s an elegant yet easy-to-make focaccia perfect for warm weather gatherings or a special snack.

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Ingredients

Scale 1x2x3x

For the Dough

• 200 grams bubbly, active sourdough starter
• 380 grams warm water
• 600 grams all-purpose flour
• 10 grams salt
• 50 grams olive oil

Toppings

• 2 large peaches, thinly sliced
• 8 oz fresh mozzarella cheese, sliced
• Hot honey (to drizzle)
• Balsamic glaze (to drizzle)
• Fresh basil, roughly chopped (for garnish)

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Instructions

1. Feed Your Starter: In the morning, feed your sourdough starter to ensure it is bubbly and active by evening.
2. Make the Dough: When your starter has peaked, combine it with warm water in a mixing bowl until dissolved. Add the flour, salt, and olive oil, mixing until a shaggy dough forms.
3. First Rest: Cover the dough with a damp tea towel or bowl cover and let it rest for 1 hour to begin gluten development.
4. Stretch and Fold: Wet your fingertips and pull the sides of the dough up and toward the middle, rotating the bowl to create a semi-smooth dough. Cover and rest for another hour.
5. Stretch, Fold, and Bulk Ferment: Perform one stretch and fold (coil fold), then cover with a damp towel and leave the dough at room temperature overnight (12–14 hours) for bulk fermentation.
6. Shape the Dough: In the morning, drizzle 1 tablespoon olive oil into your baking pan. Transfer the dough into the pan, folding the top and bottom toward the middle, then flip seam side down so the dough is coated with olive oil and the surface is smooth.
7. Final Proof: Cover the pan and let the dough rest 1–2 hours until doubled in size and puffy.
8. Preheat Oven: Heat your oven to 450°F (232°C).
9. Prepare for Baking: Drizzle 1–2 tablespoons of olive oil over the dough surface. Dimple the dough all over with your fingertips.
10. Add Initial Toppings: Place thin slices of peaches and half of the mozzarella sporadically over the dough.
11. Bake First Stage: Bake the focaccia at 450°F for 15 minutes.
12. Add Remaining Cheese: Remove the focaccia carefully from the oven and top with the remaining mozzarella slices.
13. Bake Second Stage: Return to the oven and bake an additional 10–15 minutes until the focaccia is golden brown, crispy, and the cheese is bubbly.
14. Finish and Garnish: Drizzle with hot honey and balsamic glaze, then sprinkle chopped basil over the top.
15. Serve: Slice and serve warm, perfect for a summer BBQ or casual gathering.

Notes

• Use ripe but firm peaches to prevent sogginess on the focaccia.
• Hot honey can be substituted with regular honey or chili-infused honey depending on your spice preference.
• The overnight bulk fermentation is key for the sourdough flavor development and texture.
• Ensure mozzarella is sliced thinly for even melting and distribution.
• To make this recipe vegan, substitute mozzarella with a vegan cheese alternative and omit honey.

• Prep Time: 20 minutes (active), plus overnight bulk fermentation of 12–14 hours
• Cook Time: 25–30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: Peach focaccia, sourdough focaccia, mozzarella focaccia, summer bread, savory peach bread, baked focaccia, sourdough bread recipe, hot honey focaccia