Peach Jalapeño Focaccia
Ingredients
- 4 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 packet Fleischmann’s Quick Rise Plus Yeast (7g)
- 2 ¼ cups warm water (120–130°F)
- 1 tbsp olive oil
- 1 tsp honey
- ⅓ cup olive oil (for the pan)
- 2 tbsp olive oil (for topping)
- 3 peaches, sliced
- ¼–½ cup pickled jalapeños
For the dough:
For the Pan & Topping:
PRODUCTS
Instructions
- In a large bowl, combine flour, sugar, salt, onion powder, garlic powder, and Fleischmann’s Quick Rise Plus Yeast. Then, mix warm water with honey and olive oil, and pour it into the dry ingredients. Stir with a spoon until fully combined and a shaggy dough forms.
- Cover the bowl and let it rest for 15 minutes. Stretch and fold the dough about 8 times around the bowl by pulling one side upward and folding it over itself. Cover and rest another 15 minutes, then repeat the folds.
- Cover and let the dough rise in a warm place for 45 minutes. Line a 9 x 13-inch baking pan with parchment paper and pour ⅓ cup olive oil into the bottom, spreading evenly.
- Transfer the dough into the pan. Fold the dough like a letter by folding the top toward the center and the bottom upward. Rotate the dough lengthwise in the pan. Then, cover loosely with another baking sheet or pan and let rise for another 45 minutes.
- Drizzle the remaining olive oil over the dough and press your fingers into the surface to create dimples. Top with sliced peaches and pickled jalapeños, and a generous pinch of salt.
- Bake on the bottom rack at 425°F for 25 minutes. Move to the middle rack and bake another 5 minutes until deeply golden brown.
- Let cool slightly before slicing and serving.
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