- Makes: 24 servings
- Prep: 40 mins
- Rise: 1 hr
- Bake: 30 mins 425°F
cups warm water (105 degrees to 115 degrees F)
package active dry yeast
tablespoons extra virgin olive oil
teaspoons kosher or coarse sea salt
cup fresh blueberries
tablespoons small fresh basil leaves (optional)
- In a small bowl combine the warm water, yeast, 3 Tbsp. of the olive oil, and 1 tsp. sugar. Let stand 5 minutes or until bubbly. In a large bowl combine 3 cups of the flour and 1 tsp. of the salt. Add yeast mixture to flour mixture. Stir until combined. If necessary, stir in enough of the remaining flour to make a dough. Turn out onto a lightly-floured surface and knead in enough of the remaining flour to make a soft dough that is nearly smooth but still slightly sticky (about 3 minutes). Place dough in a lightly oiled bowl, turning once. Cover. Let rise in a warm place until double in size (1 to 1-1/2 hours).
- Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with parchment paper; lightly oil paper. Turn dough into prepared pan and gently press evenly into the pan. Loosely cover; let stand in a warm place while halving, pitting, and slicing peaches.
- Arrange peaches and blueberries atop dough in pan. Sprinkle with 3 tbsp. sugar and the remaining 1 tsp. salt. In a small bowl stir together remaining 1 tbsp. olive oil and the vanilla. Drizzle over focaccia.
- Bake about 30 minutes or until peaches are softened and bread is golden brown. Cool on a wire rack for 15 minutes. Sprinkle with basil just before serving. Makes 24 servings.
From the Test Kitchen
After placing dough in the oiled bowl, cover and chill dough up to 24 hours. Let dough stand at room temperature for 1 to 1-1/2 hours or until the dough is double in size. Continue as directed in step 2.
Nutrition Facts (Blueberry-Peach Focaccia)
- Per serving:
- 113 kcal cal.,
- 3 g fat
- 2 g monounsatured fat),
- 162 mg sodium,
- 20 g carb.,
- 1 g fiber,
- 5 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet