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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blueberry-Peach Focaccia

Makes: 24 servings
Prep 40 mins Rise 1 hr Bake 425°F 30 mins Cool 15 mins
Blueberry-Peach Focaccia
Ingredients
  • 1 1/3  cups  warm water (105 degrees to 115 degrees F)
  • 1  package  active dry yeast
  • 4  tablespoons  extra virgin olive oil
  • 1  teaspoon  sugar
  • 3 1/4 - 3 3/4  cups  all-purpose flour
  • 2  teaspoons  kosher or coarse sea salt
  • 4  peaches
  • 1  cup  fresh blueberries
  • 3  tablespoons  sugar
  • 2  teaspoons  vanilla
  • 2 - 3  tablespoons  small fresh basil leaves (optional)
Directions

1. 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).

2. 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.

3. 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.

4. 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)
  • Servings Per Recipe 24,
  • cal. (kcal) 113,
  • Fat, total (g) 3,
  • carb. (g) 20,
  • Monosaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • sodium (mg) 162,
  • Potassium (mg) 80,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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