Peach & Nutmeg Sweet Focaccia for #BreadBakers

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Last Updated on November 13, 2019 by Chef Mireille

Peach & Nutmeg FocacciaIt’s time for #BreadBakers again. I missed last month but since I’m the host this month I had to make the bread right. When I first selected the theme of stone fruits some months back, I had mango in my mind. Now is the season for it where you can buy gorgeous ripe mangoes by the box at Indian and Caribbean markets.

Then I remembered the preserved nutmeg I brought back from my trip to Malaysia in February. Nutmeg is actually the pit of a fruit. Nutmeg is one of the primary natural resources of Malaysia. Did you know that the Coca-Cola company discovered nutmeg for the first time when they visited Malaysia and nutmeg became the primary ingredient that gave the soda it’s distinctive taste. You find nutmeg in many forms in Malaysia – in syrups to  make drinks, ice cream, as a spice and in the fruit in which the spice is found. The fruit tastes somewhat like a pear with a distinctly strong nutmeg taste. Although I liked the fruit, it can only be eaten one at a time. By the end of eating the fruit, the nutmeg is quite strong and overpowering and you then feel…ok I’ve had enough nutmeg for a while.

This is a picture of the nutmeg fruit with the nutmeg nut and mace still attached. You can also buy the preserved fruit slices to bring back from a trip there to use in delicious delicacies like this bread.

nutmeg -edit

Peach & Nutmeg Sweet Focaccia

Prep Time: 2 hours
Cook Time: 30 minutes
Serves 16

Ingredients:

  • 2 cups warm water
  • 1 tablespoon sugar
  • 2 1/4 teaspoons dry active yeast
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 4 1/2 – 4 3/4 cups all purpose flour

Topping Ingredients:

  • 1 tablespoons butter
  • 1 tablespoons firmly packed brown sugar
  • 3 sliced peaches
  • 5 slices finely chopped preserved nutmeg
  • 1 cups ricotta cheese

Pistacchio Sugar Ingredients:

  • 3 tablespoons shelled pistacchios
  • 1 tablespoon sugar
  • 2 tablespoons melted butter

Add sugar to water and whisk to dissolve sugar. Sprinkle yeast on top. Leave for 5 minutes until yeast gets foamy.

In the bowl of an electric mixer, combine salt, oil and 4 cups of the flour. Using dough hook attachment, give it a quick mix. Add proofed yeast and knead until the dough is very soft and stretchy, about 3 minutes. Add remaining flour as needed to form a soft, pliable and elastic dough.

Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.

dough -edit

Spray a baking dish with non stick spray. With floured fingertips press dough into baking dish, making sure dough goes up the sides of the dish.. You can use a 9 x 11 baking dish or use different decorative shaped baking dishes as I did.

rising -edit

Cover with a kitchen towel and leave to rise for 45 minutes.

Preheat oven to 425 F.

Spread ricotta filling on top. Using a pastry brush, brush filling to the edges.

spread -edit

Bake for 25 – 30 minutes until there is a golden browned crust.

Brush the edges with melted butter and sprinkle liberally with pistacchio topping.

Peach & Nutmeg Focaccia
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Peach & Nutmeg Sweet Focaccia for #BreadBakers

Prep Time2 hrs
Cook Time30 mins

Ingredients

  • Ingredients:
  • 2 cups warm water
  • 1 tablespoon sugar
  • 2 1/4 teaspoons dry active yeast
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 4 1/2 - 4 3/4 cups all purpose flour
  • Topping Ingredients:
  • 1 tablespoons butter
  • 1 tablespoons firmly packed brown sugar
  • 3 sliced peaches
  • 5 slices finely chopped preserved nutmeg
  • 1 cups ricotta cheese
  • Pistacchio Sugar Ingredients:
  • 3 tablespoons shelled pistacchios
  • 1 tablespoon sugar
  • 2 tablespoons melted butter

Instructions

  • Add sugar to water and whisk to dissolve sugar. Sprinkle yeast on top. Leave for 5 minutes until yeast gets foamy.
  • In the bowl of an electric mixer, combine salt, oil and 4 cups of the flour. Using dough hook attachment, give it a quick mix. Add proofed yeast and knead until the dough is very soft and stretchy, about 3 minutes. Add remaining flour as needed to form a soft, pliable and elastic dough.
  • Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
  • Spray a baking dish with non stick spray. With floured fingertips press dough into baking dish, making sure dough goes up the sides of the dish.. You can use a 9 x 11 baking dish or use different decorative shaped baking dishes as I did. Cover with a kitchen towel and leave to rise for 45 minutes.
  • Preheat oven to 425 F.
  • Spread ricotta filling on top. Using a pastry brush, brush filling to the edges.
  • Bake for 25 - 30 minutes until there is a golden browned crust.
  • Brush the edges with melted butter and sprinkle liberally with pistacchio topping.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

focaccia -edit

This is a perfect tea time bread.

peach bread -edit

Now let’s check out what the other #BreadBakers cooked up this month

#BreadBakers – Stone Fruit

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Comments

  1. How neat! I’ve never seen fresh nutmeg. I need to find some of the preserved fruit. Thanks so much for hosting this month. Nice bread too (love that pan).

  2. How lovely Mir. Especially love the colour of your focaccia and the addition of the ricotta cheese as a topping with your stone fruits…way to

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