Roasted Peach Focaccia with Burrata & Speck

A salty sweet bite of summer.

Every stone fruit season I lose my mind. Crisp, sweet cherries; tender, fragrant peaches — I could eat these in frightening quantities. I feel this ardent need to enjoy them as much as possible before they’re out of season for another year. If I’m trying to maximize my stone fruit efficiency, just folding them into galettes and layering them into ice cream isn’t going to cut it. I’ve also got to put them in a savory context.

Let me introduce my favorite new riff on my classic focaccia. Sweet roasted peaches pair so beautifully with smokey, salty speck. Burrata adds this decadent textural component, and a drizzle of honey and olive oil play to the peach’s light fruitiness. I’ll eat a big hunk of this focaccia with a crisp green salad for lunch, but you can also slice it into smaller pieces and serve it as an appetizer at your next summer dinner party. You need to give it time to proof overnight, but otherwise, it’s an exceptionally low-lift recipe. I think you’re going to love it.

Makes: 4-6 servings

Difficulty: Easy

Inactive Time: 24 hours

Active time: 35 minutes