Peach and Nectarine Focaccia - Payne's Orchards

Simple Bread Dough:

  • 1/2 kg flour (I use Laucke unbleached plain flour, 10 kg bags) 
  • A tsp of salt

Mix.

  • 1 tsp of dried yeast mixed into a cup of lukewarm water, add a sprinkle of sugar - stir to dissolve 

Since my pantry ingredients are turned over quickly, I don't worry about checking my yeast performance however if yours isn't, you might like to wait for the froth on the yeast to develop and rise!

  • Mix yeast mixture into flour and add more water or milk, whilst kneeding to achieve desired, pliable consistency :-) 

By hand, 10 minutes plus - the Kitchen Aid might do it in 5... :-) 

  • Let to prove in a floured bowl until doubled in size. 

I like to cover mine with cling wrap or a moistened tea towel. 

  • Knock back! 

The one in the pic I had to punch hard, really enjoyed to get rid of the school holiday air, I flipped it and knocked it, punched and squeezed it.... 

I then roll it onto a baking tray for the second rise. 

  • Meanwhile, cut up all these yummy peaches and Nectarines into decent slivers, you could sugar them if you like, but I like to keep sugar off the the diet so I didn't. 

Instead I used some plum jam to rub all over the dough, using my fingers I made dimples and then went along with the plum jam.

  • Fruit on top
  • Bake at 180C for 30min, * then sprinkle some sugar to aid caramelisation :-) 

Watch it, could burn if left for too long or on too high a temperature. 

Freezes well, cut up, ready for surprise visitors next Sunday :-) 

Nectarine and Peach Focaccia - Payne's Orchards

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Updated - 31 MAY 2020

372 Bacchus Marsh Road
Bacchus Marsh, VIC 3340