There’s something magical about late September on Cape Cod – the air turns crisp, but the markets are still overflowing with late-summer produce. This week in my kitchen, I wanted to capture that in-between season with something cozy yet fresh: my no-knead focaccia bread, topped with sliced peaches shaped into tiny pumpkins, red onion, and sage from the garden, drizzled with local honey and olive oil. It’s rustic, whimsical, and perfect for this transitional moment.
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Peach & Sage Focaccia
Ingredients
- 2 1/2 cups of lukewarm water (100°F)
- 5 cups all-purpose flour
- 2 tsp salt
- 2 tsp instant yeast
- 2 tbsp of onion powder
- 2 tbsp of garlic powder
- 2 ripe peaches, sliced into thin “pumpkin” shapes
- ½ red onion, thinly sliced
- 6–8 fresh sage leaves
- Olive oil, for drizzling
- Local honey, for finishing
- Flaky sea salt
Instructions
- In a large mixing bowl add lukewarm water (100°F), add yeast, stir and let sit for 5 minutes.
- Combine flour, salt, garlic powder and onion powder. Mix until a sticky dough forms. Cover and let rise 8–12 hours in the refrigerator.
- After rising, transfer dough to an oiled baking tray. Gently stretch to fit the pan. Let rest for 30 minutes.
- Preheat oven to 350°F.
- Arrange peach slices on the dough like little pumpkins. Add sage leaves and onion slices. Drizzle generously with olive oil and sprinkle with flaky salt.
- Bake for 35–40 minutes until golden brown.
- Remove, cool slightly, and drizzle with honey before serving.
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Grazing Highlight
This focaccia makes a gorgeous centerpiece for a grazing board. I like to pair it with:
• A soft cheese (like Great Hill Blue from Marion, MA)
• A local salami or prosciutto
• A simple cranberry-pecan dip for fall flair
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Behind my Kitchen
This recipe came to life one afternoon while standing in my kitchen with Nonie, who insisted I drizzle just a touch more honey “for good luck.” I love how food always brings us together, even in the quiet everyday moments.
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Pairing Suggestion
Enjoy this focaccia warm with a glass of Cape Cod Winery rosé – the sweetness of the peaches and honey balances beautifully with the crisp, coastal notes of the wine.
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In Closing
That’s what’s cooking in my kitchen this week. I hope this focaccia brings you as much joy as it does me! Next week, I’ll be sharing something savory and cozy for the cooler evenings ahead. Until then, happy grazing.
