Crispy Peaches and Cream Sourdough Focaccia
Crispy Peaches and Cream Sourdough Focaccia is the perfect summer appetizer. After making this many times, I’ve discovered the trick to keeping the peaches from sinking. The result? A golden, crispy focaccia with juicy peaches and creamy cheese in every bite. Keep reading for my best tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Rice Bowl and Cottage Cheese Pizza Bowl Recipe.
Why This Crispy Peaches and Cream Sourdough Focaccia Is Pure Comfort
- Golden, crispy exterior
- Juicy, sweet peaches in every bite
- Creamy, melted cheese
- Easy to make, perfect for summer cookouts
What You'll Need for Crispy Peaches and Cream Sourdough Focaccia
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sourdough starter
- All-purpose flour
- Salt
- Sugar
- Active dry yeast
- Warm water
- Extra virgin olive oil
- Ripe peaches
- Honey
- Mozzarella cheese
- Salt
- Sugar
- Active dry yeast
- Honey
- Optional: Fresh basil leaves
- Optional: Balsamic glaze
📝 Ingredient Notes
- Sourdough starter: Feed your starter the night before to ensure it's bubbly and active.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for a crispy crust → See on Amazon
- Pizza cutter — Easy slicing for perfect pieces → See on Amazon
How to Make Crispy Peaches and Cream Sourdough Focaccia
- Make the dough: Mix starter, flour, salt, sugar, yeast, and water. Knead until smooth. Let rise until doubled.
- Prepare the peaches: Slice peaches and toss with honey. Set aside.
- Shape the dough: Press dough into a greased cast iron skillet. Let rise again.
- Add the toppings: Dimple the dough, add peaches and cheese. Drizzle with oil.
- Bake: Bake at 425°F (220°C) for 25-30 minutes until golden and crispy.
- Serve: Let cool slightly, slice, and serve with fresh basil and balsamic glaze.
Cook's Tips for Perfect Crispy Peaches and Cream Sourdough Focaccia
- Common mistake and fix: To prevent peaches from sinking, dimple the dough first, then add the peaches and cheese.
- Pro tip: For a crispier crust, use a preheated skillet and pour the oil in before adding the dough.
- Pro tip: For a lighter, fluffier focaccia, let the dough rise a second time after shaping.
Storing & Reheating Crispy Peaches and Cream Sourdough Focaccia
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the dough the night before and let rise in the fridge overnight.
Freezing Crispy Peaches and Cream Sourdough Focaccia
Freeze unbaked dough for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free flour blend and ensure your starter is gluten-free.
- Best substitution: Substitute peaches with nectarines or plums for a similar result.
- Make-ahead: Prepare the dough the night before and let rise in the fridge overnight. Bake as directed the next day.
- Scaling: This recipe can be doubled to make a larger focaccia.
- Troubleshooting: If the dough is too sticky, add more flour. If it's too dry, add more water.
Want to level up this recipe?
Digital kitchen scale — Accurate measurements for better baking results → Check price on Amazon
Crispy Peaches and Cream Sourdough Focaccia
Ingredients
Main Ingredients
- Sourdough starter
- All-purpose flour
- Salt
- Sugar
- Active dry yeast
- Warm water
- Extra virgin olive oil
- Ripe peaches
- Honey
- Mozzarella cheese
Seasonings
- Salt
- Sugar
- Active dry yeast
- Honey
Optional Toppings
- Fresh basil leaves
- Balsamic glaze
Instructions
- Make the dough: Mix starter, flour, salt, sugar, yeast, and water. Knead until smooth. Let rise until doubled.
- Prepare the peaches: Slice peaches and toss with honey. Set aside.
- Shape the dough: Press dough into a greased cast iron skillet. Let rise again.
- Add the toppings: Dimple the dough, add peaches and cheese. Drizzle with oil.
- Bake: Bake at 425°F (220°C) for 25-30 minutes until golden and crispy.
- Serve: Let cool slightly, slice, and serve with fresh basil and balsamic glaze.
Notes
- Chef tip: For a gluten-free version, use a gluten-free flour blend and ensure your starter is gluten-free.
- Best substitution: Substitute peaches with nectarines or plums for a similar result.
- Make-ahead: Prepare the dough the night before and let rise in the fridge overnight. Bake as directed the next day.
- Scaling: This recipe can be doubled to make a larger focaccia.
- Troubleshooting: If the dough is too sticky, add more flour. If it's too dry, add more water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unbaked dough for up to 1 month.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: Prepare the dough the night before and let rise in the fridge overnight.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 15g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Peaches and Cream Sourdough Focaccia FAQs
Yes, prepare the dough the night before and let rise in the fridge overnight. Bake as directed the next day.
Ensure your starter is bubbly and active. If not, feed it and let it rise again before using.
No, fresh peaches are best for this recipe. Canned peaches may be too soft and release too much liquid.
Yes, preheat your air fryer to 375°F (190°C), place the skillet inside, and bake for 15-20 minutes until golden and crispy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
A Warm Final Note
I can’t wait for you to try Crispy Peaches and Cream Sourdough Focaccia and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
