• 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.