Ingredients
For the dough:
450 gr bread flour
50 gr whole wheat flour
420 gr lukewarm water
15 gr extra virgin olive oil
15 gr Atlantic sea salt
5 gr dry yeast
For the toppings:
4 - 5 peaches
150 gr blue cheese
Extra virgin olive oil
bag of ice
Directions
Step 1
In a bowl, mix the flours, yeast and water (apart from 50 gr of water which we will use later on) until consolidation. Leave to rest for an hour covered with a plastic wrap.
450 gr bread flour
50 gr whole wheat flour
5 gr dry yeast
370 lukewarm water
Step 2
Add the salt and the rest of the water from step 1 and knead until water and salt are incorporated into the dough. Leave to rest for 30 min covered with a plastic wrap.
15 gr Atlantic sea salt
50 lukewarm water
Step 3
Add the olive oil and knead until incorporated. Folds on the side of the bowl create a beautiful, smooth side facing up. Cover with a plastic wrap and let the dough to rest for half an hour.
15 gr extra virgin olive oil
Step 4
From this moment, every 30 minutes, we will fold the dough. Between the folds cover the dough with a plastic wrap.
Step 5
After 4 folds, cover the bowl with a plastic wrap and place in the fridge overnight.
Step 6
The day after, oil the baking tray you will use for baking the focaccia with olive oil. Take the dough out from the fridge and let it rest in the bowl for 30 minutes before starting working on it.
Step 7
Wet your hands and gently transfer the dough to the baking pan, with the beautiful side facing up. Cover and leave for half an hour.
Step 8
In the meantime, let's prepare the peaches: bring a big pot of water to boil. Score an X at the bottom of each peach. Boil the peaches for 60-90 seconds.
4 - 5 peaches
Step 9
Transfer the peaches into an ice bath. Leave the peaches there for 1 minute.
bag of ice
Step 10
Peel the skins, cut the peaches in half, remove the pit, and cut into 1/2 inch thickness.
Step 11
Back to the dough- after resting, lightly stretch the dough towards the corners of the tray, not pushing it, if it returns slightly to the center- let it rest for a couple of minutes and stretch again.
Step 12
After the dough has spread on the entire tray, cover the dough and let it rest until it nearly doubles its volume. Preheat oven to 450F or 230C.
Step 13
After the focaccia has proofed, oil your hands and drizzle olive oil generously on top of the dough. Make holes in the dough with your fingers. Pay attention! We want to get the fingers to the bottom of the dough, to prevent it from rising at these wholes we did.
Extra virgin olive oil
Step 14
Add the peaches and crumble the blue cheese on top.
150 gr blue cheese
4 - 5 peaches
Step 15
Bake for 25-30 minutes.
Step 16
Remove from the pan and eat it all!
Step 17
YASSS!
