Balsamic Peach & Red Onion Focaccia Bread

Melanie Lorick
by Melanie Lorick
12 servings
2 hr 50 min

Hints of balsamic vinegar, thin peach slices, and hints of red onion make this the most unique - and the most tasty - focaccia bread you're going to taste! This version is easy to make, and offers some delicious sweet and tangy flavors from thinly-sliced peaches, a caramelized flavor from the red onions, and the delicious drizzle of balsamic vinegar that brings it all together.

For those who just like traditional focaccia bread, feel free to omit the toppings. But, those who enjoy a little adventure will find this to be a fun treat with bold flavors and a delicate interior crumb.

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Peaches, red onion, and balsamic vinegar are the ingredients that make this focaccia bread shine.

Balsamic Peach & Red Onion Focaccia Bread
Recipe details
  • 12  servings
  • Prep time: 150 Minutes Cook time: 20 Minutes Total time: 2 hr 50 min
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  • 3 peaches, thinly sliced
  • 1/4 red onion, sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil extra virgin

Prepare focaccia bread dough. I prefer the recipe from (link included in notes).
Add thin peach slices to the top of the focaccia bread and arrange as you like.
Top peach slices with red onion. Again, arrange in the pattern of your choice.
Top with balsamic vinegar, olive oil, and salt. Adjust amounts to suit your preferences.
Bake for approximately 20 minutes, until the edges of the bread are golden brown, the peach slices have attached to the bread surface, and the red onion slices wilt. Check after 15 minutes, in case your oven runs hot.
Allow to cool on baking rack until ready to serve.
  • handy focaccia bread dough recipe:
  • I used all purpose flour and the recipe turned out great. If you bake with bread flour, your end result will be a little more fluffy and delicate.
  • Adjust the topping amounts to meet your preferences. If you would like a little less sweetness, just use less peaches and spread the slices out with more distance between them.
  • After slicing the peaches, I added 1 tbsp (out of the 3 tbsp in the recipe) to the bowl and mixed to let the vinegar coat each slice.
Melanie Lorick
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