The sweet focaccia with peaches is a leavened bread based on focaccia, with little salt and a lot of deliciousness on top, thanks to the peaches and melted butter.
But don’t think it’s a calorie bomb. Because the quantities used are always balanced to make the preparation delicious yet mindful. Come and read how I prepared it.
Here are a few more recipes for brioche and focaccia:
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare this recipe
- 1 3/4 cups water (warm)
- 2.7 tbsp extra virgin olive oil
- 5 cups flour
- 1 3/4 tsp fresh yeast
- 3 tsp sugar
- 3/4 tsp fine salt (dissolve in 2 tbsp of water)
- 2.7 tbsp butter (melted)
- 1 tsp brown sugar (to sprinkle on top)
- 2 peach (I used white nectarines)
- to taste cinnamon powder (optional, to taste)
Tools
I used a mixer, but you can knead by hand as well
Steps
Let me tell you right away that with this dough and these amounts, you’ll get two tall sweet focaccias like mine, using a 10-inch mold each.
If you use a larger pan, around 14 inches, you’ll obviously get one tall focaccia. Do as you wish.
IF YOU MAKE ONE SINGLE FOCACCIA, POUR 2.7 tbsp of melted butter and TWO PEACHES on top. If you make two, POUR ABOUT 2 tbsp OF MELTED BUTTER and ONE PEACH ON EACH FOCACCIA
Let’s start by pouring the warm water into a container and dissolving the yeast inside, with the 3 teaspoons of sugar.
In the mixer, pour the flour and after a few turns with the hook, add the water where we dissolved yeast and sugar at the center. Let it run for two minutes and also add the oil and then the water, where we previously dissolved the salt.
THE SALT SHOULD ALWAYS BE ADDED LAST, this way it won’t interfere with the yeast and sugar that are already starting to act together.
This dough will remain very hydrated. Especially if you work it by hand, don’t be scared if it still tends to stick a bit to your fingers.
Dust your hands with a bit of flour and (if you haven’t used the mixer bowl or a container) and worked the dough on the wooden board, transfer it to a bowl to let it rest for at least 3 hours, covering the container with plastic wrap or a damp cloth.
After three hours, grease your hands and retrieve it from the container to transfer it to the pan, which you have previously greased a bit at the base.
Once the dough is spread, pressing your fingers inside to recreate the classic focaccia holes, let the focaccia rise for another hour.
After the second rise, take the focaccia and sprinkle the top with melted butter, peach slices with the juice released from the peach, and sugar. If you like, a sprinkle of cinnamon.
Ready to bake
Preheat the oven to static mode at 375°F; once hot, bake for about 20/25 minutes. Before turning off the oven, pierce the focaccia with a skewer to check that the inside is perfectly cooked.
Remove from the oven and dive into this incredible softness
Notes on sweet focaccia with peaches
As I wrote in the introduction, you decide whether to make one large or two smaller ones. If you make one tall one, use a 14-inch pan. To make two, the pans should measure about 10 inches each for focaccia.
FAQ (Frequently Asked Questions)
Will you make the sweet focaccia again?
I hope this delicious and soft preparation wins you over too.
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