Step into a summer symphony of flavors with our Easy and Wholesome Peach Ricotta Focaccia. This culinary masterpiece requires no kneading, magically blending whole grain goodness with luscious peaches and velvety ricotta. Drizzled with honey and each bite is a taste of pure bliss. Savor the art of simplicity, and let this delightful bread transport you to a sunny paradise with every delicious nibble.
Ingredients:
- Peaches: Bursting with summer sweetness and juiciness, adding a delightful fruity twist to the focaccia.
- Ricotta Cheese: Creamy and indulgent, creates a luscious contrast to the savory flavors.
- Whole Grain Flour: Nutrient-packed and fiber-rich, offering a healthier option with a wholesome taste.
- Honey: Natural sweetness enhances the peach and ricotta flavors, adding a touch of golden goodness.
- Fresh Herbs: Aromatic and fresh, elevating the taste and providing a burst of vibrant colors.
- Olive Oil: Infuses a light Mediterranean essence, enhancing the focaccia’s texture and richness.
- Instant Yeast: Enables easy, no-knead preparation, ensuring a fluffy and perfectly risen focaccia.
What you will need for this recipe:
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk or Fork
- Spatula or Wooden Spoon
- Cast Iron Dutch Oven or Baking Dish
- Knife or Pizza Cutter
- Cutting Board
Recipe Tips and FAQs:
What is focaccia?
Focaccia, a beloved Italian flatbread, delights with its fluffy texture and simple yet irresistible taste. Comprising flour, water, yeast, olive oil, and salt, it becomes a canvas for various toppings like fresh herbs and fruits. The dimpled surface, coated with olive oil, bakes into a golden, flavorful crust. Versatile and delicious, it’s perfect for snacking, sandwiches, or pairing with dips and spreads—a true taste of the Mediterranean.
What other toppings can I use for this peach ricotta focaccia recipe?
Here are some delicious fruit combinations and savory options for toppings on the Peach Ricotta Focaccia:
- Sliced Strawberries and Balsamic Glaze
- Blueberries and Lemon Zest
- Sliced Apples and Cinnamon Sugar
- Mixed Berries with a Sprinkle of Powdered Sugar
- Mango Slices with Fresh Mint Leaves
- Roasted Garlic and Sun-Dried Tomatoes
- Sliced Black Olives and Feta Cheese
- Pesto and Cherry Tomatoes
Is peach ricotta focaccia better hot or cold?
The Peach Ricotta Focaccia is best enjoyed warm or at room temperature. When freshly baked, the focaccia will have a warm, soft, and fluffy texture, and the flavors of the peaches and ricotta will be at their peak. As it cools down to room temperature, the flavors will still be delightful, and the focaccia will retain its softness.
Other recipes you’ll enjoy:
- Blackberry Salsa Verde
- Starbucks Medicine Ball
- Quick Morning Oats
- Watermelon Feta Skewer
- Cucumber Lemonade
- Baked Brie with Jam
- Gluten Free Zucchini Muffins
Peach Ricotta Focaccia
Ingredients
- 200 grams all-purpose flour
- 200 grams whole grain flour
- 280-320 grams lukewarm water (about room tempature)
- 7 grams salt
- 3 grams instant yeast also known as quick-rise or rapid-rise yeast
- 12 grams extra virgin olive oil
Toppings
- 1/2 cup ricotta cheese
- 1-2 peaches seeded and sliced thin (peeled or unpeeled, based on your preference)
- a pinch of salt for sprinkling
- honey for drizzling (optional, for added sweetness)
- fresh herbs (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, whole grain flour, and salt. Add the instant yeast and mix everything together.200 grams all-purpose flour, 200 grams whole grain flour, 7 grams salt, 3 grams instant yeast
- Pour in the lukewarm water and olive oil into the flour mixture. Stir well until all the flour is fully hydrated, and there are no dry bits of flour left. The dough should be soft and slightly sticky.280-320 grams lukewarm water, 12 grams extra virgin olive oil
- Let the dough rest in the mixing bowl for 30 minutes. Cover the bowl with a clean kitchen towel or plastic wrap.
- After 30 minutes, perform a stretch-and-fold technique on the dough. This involves gently pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat this process for all sides of the dough. This helps to develop gluten in the dough.
- Cover the bowl again and let the dough rest for another 30 minutes.
- Perform a coil fold on the dough. To do this, gently lift the dough from the center, allowing the sides to droop and fold inwards as you lift. Lower the dough back down gently in the bowl. Rotate the bowl and repeat the lifting, folding, and lowering for the other side of the dough.
- Cover the bowl once more and let the dough rest for another 30 minutes.
- Repeat the coil fold process as described in step 6.
- After the second coil fold, cover the bowl and place it in the refrigerator for an overnight fermentation. The dough will ferment and develop flavors during this time. You can leave it in the fridge for up to 48 hours.
Baking Day
- Take the dough out of the refrigerator and transfer it to a well-oiled or non-stick baking dish, spreading it out to fit the dish evenly. (I used my cast-iron dutch oven)
- Allow the dough to proof (rise) at room temperature until it almost doubles in size. This may take a couple of hours, depending on the ambient temperature.
- Preheat your oven to 450°F.
- Once the dough has proofed, use your fingertips to gently press dimples into the dough's surface. These dimples will hold the toppings.
- Spread the ricotta cheese evenly over the surface of the dough. Place the sliced peaches on top of the ricotta, arranging them as desired. Sprinkle a pinch of salt and fresh herbs (if using) over the toppings to enhance the flavors. If you prefer a sweeter focaccia, drizzle some honey over the peaches.1/2 cup ricotta cheese, 1-2 peaches, a pinch of salt, honey for drizzling, fresh herbs
- Bake the focaccia in the preheated oven for approximately 20-25 minutes or until the top turns golden brown and the crust becomes crisp.
- Once it's done baking, take it out of the oven and let it cool for a few minutes. Cut into slices and savor the delightful flavors of peach and ricotta on a soft, chewy focaccia.
Video
Notes
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
All these recipes look fabulous. So many great dishes, there should be something here for everyone to enjoy . My first dish to start would be this Peach Ricotta Focaccia.
Not sure if I got the website correct.
I am glad to hear you are enjoying the variety of the blog! I hope you will enjoy the recipes as much as I have 🙂