Focaccia recipe with peaches and plums – Italian Cuisine

Focaccia recipe with peaches and plums


  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • 5 g fresh brewer's yeast
  • 5 g salt
  • 2 teaspoons of honey
  • lemon
  • 2 nectarines
  • 1 large yellow plum
  • 1 large red plum
  • pistachio grain
  • caster sugar
  • mint
  • butter

FOR THE MIXTURE
Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar and finally the salt and the grated zest of 1/2 lemon. Work the mixture for 4-5 minutes, until it becomes elastic and smooth.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

TO COMPLETE
Grease a square baking tray (22 cm side), lined with baking paper and also buttered.
Roll out the dough with your hands, directly into the pan, covering the entire surface.
Wash the fruits, open them in half to eliminate the stones and cut them into thin slices. Stagger them like a deck of cards and distribute them on the surface of the focaccia inspired by the photo or in the way you prefer.
Let rise the focaccia covered with cling film or with a damp cloth for another 1 hour.
sprinkle finally with 2 spoons of sugar, sprinkle the surface with pistachio grains and bake it at 200 ° C for about 30 minutes.

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