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

Prep Time2 hours
Cook Time30 minutes

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.
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