blueberry peach focaccia

foccacia pieces down the aisle-

At first I thought I was super cool for trying to make a sweet-ish focaccia bread. And then I did some reading and found out that apparently people in certain parts of Italy do this all the time.

So much for original. Although, is any recipe really original anymore?

You could call this a sort of bread/coffee cake hybrid. It’s definitely bread-y (there’s yeast!) but the addition of fruit and a bit of confectioner’s sugar helps bring it more into the dessert/snack with your tea or coffee category.

foccacia big aerial slant-

Something you should know, though. This makes A LOT of bread. Like a half-sheet pan full of bread. That would be a piece of bread that is 18″ x 13″. Yeah. Unless you’re feeding an army, you might want to half it.

Because of the fruit, it’s best to eat this the day it’s made (or maybe the day after, but the texture of the bread will definitely change overnight). If you want to keep it for longer, you can definitely wrap it in plastic wrap and fridge it, and then just toast it up when you’re ready to eat. If you do that, I’d actually suggest spreading a bit of sweetened cream cheese on it. That sounds awesome.

foccacia pieces on board-

Blueberry Peach Focaccia

540 g water at room temp
5 g yeast
4 g granulated (white) sugar (plus extra, set aside)
8 g salt
8 g neutral oil (vegetable oil is good, I imagine grapeseed would work well too)
700 g bread flour (plus some extra, set aside)
1/2 to 3/4 cup confectioner’s sugar (powdered sugar)
fruit of your choosing

Directions:

  1. Combine all ingredients, except the fruit, in the bowl of a stand mixer.
  2. Use the dough hook, and mix on low speed until the dough clears the bottom of the bowl (10 minutes or so. If, after you mix for 10 minutes, you notice the bread seems a bit too slack, you may want to add a little more flour to it. A little at a time. You shouldn’t need to add too much…I think I had to add about an extra half cup or so.)
  3. Put dough in a large, oiled bowl and let rise for 30-45 minutes.
  4. Turn the dough out onto a lined and oiled half-sheet pan (shape it/stretch it to fit the pan),and spread your fingers out and make finger holes all the way through the dough to help create that slightly craggy texture.
  5. Let rise again for 30 more minutes.
  6. While it’s rising, preheat your oven to 400F.
  7. Once the bread has finished rising, brush the top lightly with neutral oil, add your fruit toppings, and dust with granulated sugar (you could use sugar in the raw here too, for a crunchier texture).
  8. Bake at 400F for 10 minutes, then drop the oven temp to 350F and continue baking until done (about 10-20 minutes). If you tap/knock on the bread, it should sound pretty “hollow” if it’s done.
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