Balsamic Peach & Red Onion Focaccia Bread
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.
Equipment
- Cookie sheet
- Bowl (deep enough to allow bread dough to rise)
- Tea towel to cover bread dough
Ingredients
- 3 peaches thinly sliced
- ¼ red onion sliced
- 3 tablespoons balsamic vinegar
- 1 tablespoon coarse sea salt
- 2 tablespoons olive oil extra virgin
Instructions
- Prepare focaccia bread dough. I prefer the recipe from allrecipes.com (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
Allrecipes.com handy focaccia bread dough recipe: https://www.allrecipes.com/recipe/234312/how-to-make-focaccia/.
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 tablespoon (out of the 3 tablespoon in the recipe) to the bowl and mixed to let the vinegar coat each slice.
Tried this recipe?Let us know how it was!