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Description
BHG
Ingredients
US|METRIC
24 SERVINGS
- 1 1/3 cups warm water (105 degrees to 115 degrees F)
- 1 pkg. active dry yeast
- 4 Tbsp. extra-virgin olive oil
- 1 tsp. sugar
- 3 1/4 cups all purpose flour
- 2 tsp. coarse sea salt (or kosher)
- 4 peaches
- 1 cup fresh blueberries
- 3 Tbsp. sugar
- 2 tsp. vanilla
- 2 Tbsp. fresh basil leaves (small, optional)
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Directions
- In a small bowl combine the warm water, yeast, 3 Tbsp. of the olive oil, and 1 tsp. sugar. Let stand 5 minutes or until bubbly. In a large bowl combine 3 cups of the flour and 1 tsp. of the salt. Add yeast mixture to flour mixture. Stir until combined. If necessary, stir in enough of the remaining flour to make a dough. Turn out onto a lightly-floured surface and knead in enough of the remaining flour to make a soft dough that is nearly smooth but still slightly sticky (about 3 minutes). Place dough in a lightly oiled bowl, turning once. Cover. Let rise in a warm place until double in size (1 to 1-1/2 hours).
- Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with parchment paper; lightly oil paper. Turn dough into prepared pan and gently press evenly into the pan. Loosely cover; let stand in a warm place while halving, pitting, and slicing peaches.
- Arrange peaches and blueberries atop dough in pan. Sprinkle with 3 tbsp. sugar and the remaining 1 tsp. salt. In a small bowl stir together remaining 1 tbsp. olive oil and the vanilla. Drizzle over focaccia.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat20 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium200mg8% |
Potassium75mg2% |
Protein2g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A2% |
Vitamin C4% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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