Herbed Peach Focaccia
1⅓ cups warm water
2 tsp honey
1 package active dry yeast
3½ cups all-purpose flour
¼ cup Tuscan Herb EVOO, plus more for drizzling
2 tsp Rosemary Sea Salt, plus more for sprinkling
1 peach, halved and thinly sliced
Summer Peach White Balsamic, for serving
Add honey to water and proof yeast by letting sit in water for 5-10 minutes.
Gradually add flour, salt, and olive oil. Knead for 5 minutes until smooth ball forms, adding more flour if needed. Place dough into clean greased bowl and cover with plastic wrap. Let rise in a warm location 45-60 minutes, until doubled in size.
Roll dough on a floured surface into a ½ inch thick rectangle. Place on baking tray and cover with plastic wrap again. Let rise about another 20 minutes.
Preheat oven to 400°F. Use fingers to poke deep dents into the dough, and drizzle with more olive oil. Lay peach slices across bread and sprinkle with salt. Bake for 20-25 minutes, until bread is golden-brown. Serve warm with a drizzle of Summer Peach White Balsamic!