Recipes and Cooking Blueberry-Peach Focaccia 4.5 (4) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2010 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Rise Time: 60 mins Bake Time: 30 mins Cool Time: 15 mins Total Time: 2 hrs 25 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 ⅓ cup warm water (105 degrees to 115 degrees F) 1 package active dry yeast 4 tablespoon extra virgin olive oil 1 teaspoon sugar 3 ¼ - 3 ¾ cup all-purpose flour 2 teaspoon kosher or coarse sea salt 4 peaches 1 cup fresh blueberries 3 tablespoon sugar 2 teaspoon vanilla 2 - 3 tablespoon small fresh basil leaves (optional) Directions 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. Tips 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. Print Nutrition Facts (per serving) 113 Calories 3g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 113 % Daily Value * Total Fat 3g 4% Sodium 162mg 7% Total Carbohydrate 20g 7% Total Sugars 5g Protein 2g Vitamin C 2.4mg 12% Calcium 10.1mg 1% Iron 1.1mg 6% Potassium 80mg 2% Folate, total 44.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.