Balsamic Peach & Red Onion Focaccia Bread

Peaches, red onion, and balsamic vinegar are the ingredients that make this focaccia bread shine.

  • Piece of Balsamic Peach & Red Onion Focaccia Bread

Bread topped with peaches and red onion might be the last suggestion you would expect. Sure, rosemary focaccia is delightful. And, the tomato and onion focaccia bread from the DeKalb Farmer’s Market in Atlanta is seriously good. However, if you’ve been following my Instagram (@hearthhealthhappiness), you probably discovered that I needed to incorporate a number of peaches into our diet lately – thanks, Costco! Of course, August in the American South means peach cobbler is a MUST, and I’ve shared my family’s favorite “Simply Southern Peach Cobbler” online. But a happy experiment is what I truly want to share with you today: Balsamic Peach & Red Onion Focaccia Bread.

Yes, you read that right. As delicious as traditional rosemary focaccia bread is, I love testing new flavor combinations and when you find one that works, you run with it…to the next gathering. There is nothing wrong with getting some extra kudos for your fun with flavors. Go on, bask in the spotlight! 🙂

Fruits are particularly wonderful for balancing sweet and savory notes within their own flesh, and are particularly beautiful paired with other foods that will balance their sweetness. Focaccia bread also presents a blank slate for practicing with various herbs, spices, and random toppings. Who can turn down a bread “built” upon olive oil? You just can’t.

Do you have to use bread flour?

No. In most cases, all purpose flour may be substituted for the bread flour that is typically called for in focaccia recipes. Bread dough will make the baked item a little fluffier, but when on a budget, I find that all purpose flour is perfectly fine. This recipe is still tender, but stable enough to accommodate the peaches and red onion, which are a little heavier than traditional herb toppings, like rosemary, that top focaccia bread.

Is homemade focaccia bread worth the effort?

Yes! Just understand that you need to allow time for the dough to rise as well as to thoroughly knead the dough (but not too much – we don’t want a focaccia brick!). Some bread recipes require dough to rise overnight, but this will total just a few hours of prep time. If you use the focaccia bread recipe (included in the notes of my below recipe), be sure to have plenty of olive oil on hand!

Balsamic Peach & Red Onion Focaccia Bread

Balsamic Peach & Red Onion Focaccia Bread

Melanie Lorick
The delicate, yet structured consistency of focaccia bread provides a foundation to let many different flavor combinations take center stage. The sweet notes from ripe summer peaches is matched in complexity by tasty balsamic vinegar and red onion. This is the focaccia bread twist that makes the end of summer a little more tasty – and will help you use any extra peaches that are ripe and ready to eat.
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Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine Italian
Servings 12


  • Cookie sheet
  • Bowl (deep enough to allow bread dough to rise)
  • Tea towel to cover bread dough


  • 3 peaches thinly sliced
  • ¼ red onion sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil extra virgin


  • Prepare focaccia bread dough. I prefer the recipe from (link included in notes).
  • Add thin peach slices to the top of the focaccia bread. Arrange in whatever pattern you prefer.
  • Top peach slices with red onion. Again, arrange in the pattern of your choice.
  • Top with balsamic vinegar, olive oil, and salt. Adjust amounts to suit your preferences.
  • Bake for approximately 20 minutes, until the edges of the bread are golden brown, the peach slices have attached to the bread surface, and the red onion slices wilt. Check after 15 minutes, in case your oven runs hot.
  • Allow to cool on baking rack until ready to serve.

Notes handy focaccia bread dough recipe:
Though many use bread flour, I did use all purpose flour and the recipe turned out great. If you bake with bread flour, your end result will be a little more fluffy and delicate. 
Adjust the topping amounts to meet your preferences. If you would like a little less sweetness, just use less peaches and spread the slices out with more distance between them. 
After slicing the peaches, I added 1 tbsp (out of the 3 tbsp in the recipe) to the bowl and mixed to let the vinegar coat each slice.
Keyword balsamic vinegar, focaccia bread, peach
Tried this recipe?Let us know how it was!

Cheers to your hearth, health, and happiness!

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