- 1 Tbsp active dry yeast
- 3/4 cup of lukewarm water
- 2 cups plus 4 Tbsp of White Lily All Purpose flour (use only 2 cups if using a different flour brand), plus a few Tbsps for flouring surface
- 1/4 cup of olive oil, plus 4-5 Tbsps as need for preparation
- 2 tsps honey
- 1 tsp kosher salt
- 1 large peach, pitted and thinly sliced
- Chopped fresh thyme
- Coarse flake sea salt
In a small bowl, whisk yeast into lukewarm water until dissolved and frothy.
In the bowl of your stand mixer, combine flours, olive oil, and honey. Add yeast and mix with the paddle until incorporated. Add kosher salt to the mixture and switch to a dough hook to knead on low for 5 mins.
Turn out dough onto a lightly floured surface and knead, forming dough into a smooth ball. Pour 2-3 Tbsps of olive oil into the mixing bowl and roll the dough in the oil until coated. Cover lightly with plastic wrap or a clean kitchen towel. Let rest in a warm place for 30 mins until puffed.
Oil a non-stick quarter sheet pan. Turn out the dough onto the pan and press out into a rectangle. Fold in half lengthwise, then fold in half once more to form a rectangle. Turn 90° so the long side of the rectangle is parallel to the long side of the sheet pan. Cover loosely with plastic wrap and set in a warm place to rise until doubled in size, about an hour.
Preheat the grill or oven to 400° F. Remove plastic wrap and press our dough once again to fill the entire sheet pan. Poke your fingers down into the dough to form indentations. Drizzle dough with a little olive oil, evenly coating. Arrange peach slices over top of dough. Sprinkle with thyme and a pinch or two of coarse sea salt. Loosely cover and rest for 30 mins until slightly puffed.
Bake focaccia or 20-25 mins, or until the top is golden brown. Bread will sound hollow when thumped. Remove from oven and let cool for 10 mins before slicing into pieces. Serve warm.