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Peach and Mozzarella Focaccia with Hot Honey and Balsamic Glaze Recipe

★★★★★

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

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.

Ingredients

Scale

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)

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

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Find it online: https://naomifletcher.com/peach-and-mozzarella-focaccia-with-hot-honey-and-balsamic-glaze-recipe/