Name: Peach & Thyme Focaccia Bread
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Bread
Ingredients: 1 pack of active dry yeast; 3/4 cup lukewarm water; 1 1/2 cups bread flour; 1/2 cup fine semolina flour; 1/4 cup olive oil; 2 teaspoons honey; 1 teaspoon kosher salt; 1 large peach, pitted and thinly sliced; 1 /4 cup honey; Chopped fresh thyme, for topping

This peach and thyme focaccia bread recipe is a tasty combination and a nice addition to any meal. It’s perfect with a salad for lunch, grilled chicken for dinner, or even as an addition to a savory brunch.

Last summer when we visited Silvies Valley Ranch the kids and I took a bread-making class where we learned about sourdough bread and made focaccia bread. All of us made a completely different bread. They had all types of things that we could add in which was so interesting. I love making bread but had never done it this way before. A year later that experience is what inspired this particular bread.

Learning to make sourdough bread at Silvies Valley Ranch

Peach & Thyme Focaccia Bread

Yield: 6-8
Prep Time: 45 min
Bake Time: 25 min
Total Time:1 hour 15 min

Ingredients:
1 pack of active dry yeast
3/4 cup lukewarm water
1 1/2 cups bread flour
1/2 cup fine semolina flour
1/4 cup olive oil
2 teaspoons honey
1 teaspoon kosher salt
1 large peach, pitted and thinly sliced
1 /4 cup honey
Chopped fresh thyme, for topping

Directions:
Using a medium bowl, whisk the 3⁄4 c of lukewarm water and yeast until combined and
frothy.
Using a standing mixer with the paddle attachment, combine bread flour, semolina flour,
olive oil, and honey.
Beat in the yeast mixture until combined.
Add salt and switch to the dough hook attachment on your mixture.
Knead for 5 minutes or until smooth and slightly tacky.
Sprinkle flour onto the counter and remove the dough from the mixing bowl. Knead the
dough about three times and form it into a ball.
Coat the sides of a large bowl with olive oil.
Place the dough into the bowl and cover with plastic wrap and place into a warm
area for 30 minutes or until puffy.

Grease a quarter sheet size pan and place the dough onto the sheet pan.
Press the dough out into the sheet pan forming a rectangle.
Fold the dough into half lengthwise and then fold in half crosswise.
Fold in half once more to form a rectangle.
Cover with plastic wrap and place in a warm place for an hour or until the dough has
doubled in half.
To help with creating a warm place, preheat your oven to 200 degrees, once preheated.
turn the oven off and place the dough into the oven.
Once the dough has doubled in size remove the plastic wrap and preheat the oven to 400
degrees.
Press the dough out to fill the entire pan and using your fingers, poke indentions into the
dough.
Drizzle with olive oil and spread to cover the entire dough.
Arrange the peach slices and sprinkle with the thyme.
Cover again and allow to rest for 30 minutes.
Bake in the oven for 25 minutes or until the top of the bread is a light golden brown.
Remove from oven and allow to cool for 15 minutes before enjoying!

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Yield: 6-8