* Exported from MasterCook *
Focaccia, Peach Focaccia with Thyme
Recipe By :Samantha Seneviratne
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm water -- (110 to 115F)
2 1/4 tsp active dry yeast -- (1/4-oz)
6 tablespoons granulated sugar -- (75 g)
1/2 cup unsalted butter -- (115g or 1 stick)
3 3/4 cups bread flour -- (515g)
1 teaspoon kosher salt
1 large egg -- lightly beaten
Nonstick cooking spray -- as needed
2 large peaches -- or other stone fruits, note
1 tablespoon fresh thyme leaves -- plus
6 sprigs fresh thyme leaves
Note: Use about 12 oz total fruit, halved, pitted and sliced into 1/4"
thick wedges
This lightly sweet, slightly savory focaccia is delicious any time of
day: Sprinkle the top with sugar after brushing it with melted butter
and serve it alongside eggs for a special brunch. Or skip the extra
sugar and add it to your next cheeseboard (it's terrific with a sliver
of salty cured meat and a wedge of hard pecorino). For cocktail hour,
top it with honey and goat cheese for a lovely appetizer. But it's
really best at its simplest - devoured with your hands, straight out
of the oven.
TIME: 45 minutes, plus 2 to 3 hours' rising
In the bowl of a stand mixer fitted with a dough hook, combine the
warm water, yeast and 1 tablespoon sugar. Let stand until foamy, about
5 minutes. Meanwhile, melt 1/4C (60g) butter and set aside.
With the mixer on low, add the flour, salt, egg, 3 tablespoons sugar
and melted butter. Continue until the dough is almost completely
smooth and elastic, about 5 minutes. The dough will be very sticky,
but no need to add extra flour. Scrape down the sides of the bowl,
cover the bowl with plastic wrap and leave it in a warm, draft-free
spot until it has doubled in size. (This could take anywhere from 30
minutes to 2 hours.) Gently punch the dough down, scrape the sides
down and cover again. Let the dough rise one more time, about 30
minutes.
Toss the peaches with the remaining 2 tablespoons sugar and the thyme
leaves. Heat the oven to 400F. Melt 2 tablespoons butter and spread
evenly on a rimmed baking sheet. Tip the dough onto the prepared sheet
and use your fingers to stretch it out to a large oval, roughly
10-by-15". Allow the dough to rise, uncovered, in a warm spot to about
1/4" above the edge of the pan.
Without deflating the dough, use your fingers to make dimples all over
the surface. Gently top the dough with the peaches and the sprigs of
thyme, leaving any extra liquid from the fruit in the bowl. Bake
until golden brown, puffed and set, 20 to 25 minutes.
While the foccacia bakes, melt the remaining 2 tablespoons of butter,
and gently brush melted butter over the focaccia. Let cool slightly in
the pan on a rack, then slip the focaccia out of the pan onto a
cutting board, cut into squares and serve warm.
Tip: This bread is best the day it's made. Save any leftovers in an
airtight container at room temperature for up to 3 days. Heat
leftovers in the oven before serving.
Cal 186, Fat 6g, Carb 27g, Sod 111mg, Fiber 1g, Pro 4g
Question: What could you substitute for the focaccia bread? I won't
have time to make my own.
Response: Could you make the dough the evening before through the
first rising and let it rest overnight in the fridge? Bring to room
temp for second rising? I haven't baked bread for years - anybody
know the best way to do this? This recipe sounds amazing and August
is peach month!
Question: Can you sub bread flour for all purpose?
Response: Bread flour has a higher gluten content than all-purpose
flour, so it is best not to substitute when making breads.
Response: The recipe as I'm seeing it calls for bread flour.
S(Internet address):
https://cooking.nytimes.com/recipes/1020379-peach-focaccia-with-thyme
Yield:
"12 to 24"
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Per Serving (excluding unknown items): 263 Calories; 9g Fat (30.3%
calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber;
38mg Cholesterol; 166mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0810