Salty Vanilla & Peach Focaccia
 
 
A simple, buttery bread dough, topped with vanilla marinated peaches and flaky sea salt.
Author:
Serves: Serves 6
Ingredients
For the dough:
  • ½ cup (125ml) milk, warmed slightly (not hot)
  • 2 tbsp + 2 tsp sugar
  • 1 tsp dry active yeast
  • 1 + ½ cups (225g) plain flour
  • zest of 1 lemon
  • 1 egg
  • ½ stick (50g) butter, softened
For the topping:
  • 1 large peach (or other fruit - suggestions above)
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1 tsp vanilla bean paste, or the seeds of a vanilla bean
  • Flaky sea salt
Instructions
  1. To make the dough, place the milk, 2 tsp of the sugar, and the yeast into a small bowl and stir to dissolve. Set aside for a few minutes to get foamy.
  2. Place the flour, remaining sugar and lemon zest into the bowl of a stand mixer fitted with the dough hook. Add the egg, and the yeast mixture and then work on a low speed until the mixture forms a dry, shaggy dough.
  3. Add in the butter, all in one go, and work the mixture on a low-medium speed for at least five minutes, or until it comes together in a smooth, elastic dough. Place the dough in a bowl, cover with plastic and set aside to rise until doubled in size - 1 to 2 hours.
  4. Meanwhile, slice the peach into 12 wedges, and then toss with the syrup, sugar and vanilla. Cover and set aside to macerate while the dough rises.
  5. Once the dough has doubled, punch it down and press it out on a lined baking sheet, into a rectangle. Pour over the peach juices, and then scatter over the pieces of peach. Loosely cover with plastic and leave until doubled in size, about another 45 minutes.
  6. Preheat the oven to 200C, and then bake the bread for 15-20 minutes, or until golden brown and cooked through. Scatter some flaky sea salt over the top of the bread, and then leave to cool slightly before tucking in!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/01/salty-vanilla-peach-focaccia.html