Peach Berry Focaccia
I love bread. I know it’s super heavy on the carbs and it’s not the healthiest option out there, but I can’t get enough, especially when it’s piping hot, just out of the oven. But of all the different kinds of bread out there, my favorite is definitely focaccia. I make it every chance I get, especially when I make pasta. It just goes so well with those saucy, Italian dishes. The soft bread, the saltiness… there just isn’t anything better for sopping up a nice, thick tomato sauce. It’s absolutely true love. Seriously, I could eat a whole pan all by myself.
Normally, I make savory focaccias. You know, a little salt, a lot of olive oil and then maybe some tomatoes and rosemary. Sure, I’ll change up the toppings, but the base focaccia is always the same, and it’s always delicious! I usually top my focaccia with onions and herbs or garlic and olives, but I’ve never, ever topped it with fruit. Then I saw a fruit focaccia in one of my Fine Cooking magazines and my whole world changed. I mean who would’ve thought? Fruit on top of a savory focaccia. It makes for an interesting combination, that’s for sure. Since it’s both salty and sweet, it’s a nice way to start off a backyard barbecue, especially if you’re having friends over. It’s unexpected and so even more delicious than it looks.
What I love about this sweet and salty focaccia is that it uses fresh fruit that’s currently in season. The sweet peaches and blueberries enhance the floral and herbal qualities of this bread. And when you cook the fruit it gets even sweeter: the juices seep into the dough and add a tart/sweetness throughout that’s hard to beat. But in case it’s not sweet enough, you can always drizzle a little vanilla syrup or balsamic over the bread to enhance the fruit’s flavor.
I used yellow peaches and blueberries on this focaccia, but you could just as easily use strawberries or plums, blackberries or nectarines, all great summer fruits. Then in the fall you could use pears and apples. Add some feta or goat cheese and you have a great autumn appetizer. But since the temperatures are currently in the 90’s, and the sun is setting later, it’s all about those peaches and blueberries. Trust me, this sweet focaccia is a wonderful summer treat, and one you won’t give up any time soon, especially if you have a sunset picnic planned or an outdoor concert.
Notes
Adapted from Fine Cooking
Ingredients
- 1-1/3 cups luke warm water
- 1 package active dry yeast
- 6 tablespoons sugar, divided
- 3-1/4 cups flour
- 1/3 cup + 2 teaspoons olive oil
- 3 teaspoons salt, divided
- 4 peaches, pitted and sliced
- 1 cup blueberries
- 2 teaspoons vanilla
Instructions
- Combine the water with 3 tablespoons of sugar. Stir in the yeast and let sit for 15 minutes until foamy.
- Add the flour, olive oil and 2 teaspoons salt and mix until combined. Turn out onto a lightly floured surface and knead a couple times until smooth. Place in a lightly oiled bowl, cover and set in a warm place to rise until doubled in size, about an hour.
- Turn dough out onto a floured surface and roll out into a rectangle until it's about a 1/2-inch thick. Transfer to an oiled 9x13 pan, cover with a cloth and let rise for another 20 - 30 minutes.
- Preheat oven to 400 degrees F. Poke holes all over the dough with your fingers.
- Arrange the peaches and blueberries on top of the dough in the pan. Sprinkle with remaining salt and sugar.
- In a small bowl, mix together vanilla and remaining olive oil. Drizzle over focaccia. Bake until peaches are soft and bread is golden, about 30 minutes. Let cool for 10 - 15 minutes. Slice and serve.
