Peach + Mozzarella Focaccia

In the evening when your starter has peaked, using your kitchen scale and mix together your bubbly starter and water until the starter has dissolved. Add in the flour, salt, olive oil and mix everything together until a shaggy dough forms.

Cover with a damp tea towel or bowl cover and let rest for one hour.

After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time until a semi-smooth dough forms. Cover and let rest for one more hour.

After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.

In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.

Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.

Preheat your oven to 450 degrees.

When your dough is ready to bake, drizzle 1 – 2 tablespoons of olive oil over the surface of the dough. With your fingers, dimple the top of the dough all over.

Slice your peaches and mozzarella into thin slices. Sporadically top the dough with the peaches and half of the mozzarella. 

Bake your focaccia at 450 for 15 minutes. 

Carefully remove the dough and top with the remaining slices of mozzarella. 

Bake for an additional 10-15 minutes until the focaccia is brown and crispy and the cheese is nice and bubbly. 

Drizzle with hot honey and balsamic glaze. Roughly chop the basil and sprinkle over the top. 

Slice and serve warm for your next summer BBQ!