1 pkg. active dry yeast
4 Tbsp. extra virgin olive oil
1 tsp. sugar
3-1/4 to 3-3/4 cups all-purpose flour
2 tsp. kosher or coarse sea salt
1 cup fresh blueberries
3 Tbsp. sugar
2 tsp. vanilla
2 to 3 Tbsp. small fresh basil leaves (optional)
1.In a small bowl combine the warm water, yeast, 3 Tbsp. of the olive oil, and 1 tsp. sugar.
2.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.
3.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.
4.Bake about 30 minutes or until peaches are softened and bread is golden brown. Cool on a wire rack for 15 minutes. Sprinkle with basil just before serving. Makes 24 servings.
Make-ahead: After placing dough in the oiled bowl, cover and chill dough up to 24 hours. Let dough stand at room temperature for 1 to 1-1/2 hours or until the dough is double in size. Continue as directed in step 2.
Better Homes and Gardens, August, 2010
This is one of my favorite sweet snacks and/or desserts to bring to bigger get-togethers. It’s both salty and sweet, light and fruity, soft and crunchy. I also think it allows for some fun experimentation – you could substitute strawberries or raspberries for the blueberries, plums or plucots for the peaches. You can get creative with the fruit arrangements. And so far I’ve never served this to anyone who didn’t like it. Perfect for hot summer block parties and cooler evening grill-outs.