Focaccina alla crema e pesche
This recipe is so easy and (humbly) ingenious: cold cream will take the place of cold butter in this recipe! That means no cutting cold butter into small pieces. In a small bowl, whisk together the cold cream and vanilla extract. All the glorious fat from the cream will act as butter.
Servings: 8 porzioni
Ingredients
- 360 grammi flour all-purpose
- 1 cucchiaio yeast powdered
- 1 cucchiaino salt kosher
- 70 grammi sugar granulated
- 1 cucchiaino vanilla extract
- 1/4 cucchiaino almond extract
- 1 1/3 – 1 1/2 tazze cold cream plus extra for garnish
- 1 nr ripe peach diced small
- qb Turbinado sugar
- qb Salted butter for serving
Instructions
- Line a baking dish with parchment paper and set aside.
- In a medium bowl, whisk together the flour, yeast, salt, and sugar.
- In a liquid measuring cup, whisk together 1 1/3 cups of cold cream and vanilla extract.
- Create a well in the center of the dry ingredients and add the cream mixture.
- Use a rubber spatula to fold into a sticky dough. If the dough seems really dry, add another 3 tablespoons of cream as needed, one tablespoon at a time. There should be no dry flour on the bottom of the bowl, but the dough should not be too sticky.
- Fold in the peach pieces until evenly combined.
- Lightly flour a clean surface. Divide the dough in half and gently pat into a circle.
- Place the two discs on the prepared baking sheet. Lightly brush with cream and generously sprinkle with sugar.
- Cut each circle into six wedges and space them so there is about 1 inch between each focaccia.
- Put the dough portions and the sheet in the freezer for 15 minutes while the oven preheats. Position a rack in the top third of the oven and preheat to 220 degrees.
- Bake the cold dough for 14-16 minutes, rotating once during baking until golden and cooked through (there will be no moist-looking dough on top).
- Remove from oven and let rest for a few minutes before serving warm with butter.
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
- Freeze, double-wrapped in plastic wrap and a freezer bag for up to 2 weeks.
- To refresh, place the focaccia on a baking sheet, cover lightly with a sheet of foil, and reheat in a 160-degree oven for about 10 minutes, until warmed through.
