Kneading usually keeps breads from coming out tough and flat, but this easy focaccia recipe lets a slow, overnight rise do the job instead. You could top this focaccia however you like, but here we chose a sweet, salty and tangy trio of fresh fruit, salty cured ham and crumbled goat cheese. Fresh herbs are a visually standout garnish that enhance this bread's summery feel. Source: EatingWell Magazine, June 2019

Alanna Lipson


Ingredient Checklist


Instructions Checklist
  • Whisk water, honey, salt and yeast in a large bowl. Stir in bread flour and whole-wheat flour, scraping down the sides and mixing until the dough is combined. It should be slightly sticky but come together in a uniform ball. (If the dough is too sticky to form a ball, add 1 to 2 tablespoons bread flour.) Lightly grease a large bowl, place the dough in it and turn to coat. Cover with plastic wrap.

  • Let the dough rise at room temperature until doubled in size, 12 to 18 hours.

  • Spread 1 tablespoon oil on the bottom and up the sides of a 9-by-13-inch baking pan. Transfer the dough to the pan and, with oiled hands, gently stretch until it fills the pan and is evenly thick. (If the dough springs back or is resistant, let it rest for 10 minutes, then proceed.) Brush the dough with the remaining 1 tablespoon oil. Using your fingertips, make deep indentations all over the top.

  • Scatter prosciutto, peach slices and goat cheese evenly over the dough. Cover loosely with plastic wrap and let rise at room temperature until the dough is puffed and fills the pan, about 45 minutes.

  • Position racks in upper and lower thirds of oven; preheat to 475 degrees F.

  • Bake the focaccia on the lower rack until the bottom is golden, about 15 minutes. Transfer to the top rack and bake until golden-brown and the bottom sounds hollow when tapped, about 5 minutes more. Let cool in the pan on a wire rack for 10 minutes before slicing. (The focaccia is best enjoyed the day it's baked.)

Nutrition Facts

163 calories; total fat 3.8g 6% DV; saturated fat 0.9g; cholesterol 5mg 2% DV; sodium 331mg 13% DV; potassium 67mg 2% DV; carbohydrates 26.5g 9% DV; fiber 1.8g 7% DV; sugar 2g; protein 6g 12% DV; exchange other carbs 2; vitamin a iu 72IU; vitamin c 1mg; folate 47mcg; calcium 9mg; iron 2mg; magnesium 8mg; thiaminmg.

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Rating: 5 stars
This was a very tasty combo. Everyone liked it I used nectarines instead of peaches. You need a lot of lead time to make this. I thought (wrongly) that I was going to just put it together and done but you have to make the dough and let it sit for 12-18 hours. Then another rise after it's shaped and layered with the ingredients. Pretty standard I guess. It was worth the wait though! Read More