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Sweet Focaccia with Nectarines

Sweet Focaccia with Nectarines

Sweet Focaccia with Nectarines makes a not too sweet summer dessert.

Sweet Focaccia with Nectarines

Print This Recipe Total time Yield 12Source Adapted from Martha StewartPublished
Sweet Focaccia with Nectarines

Ingredients

  • ½ cup water
  • ¼ cup heavy cream
  • 2 teaspoon kosher salt
  • 1 egg (lightly beaten)
  • 3 tablespoon melted unsalted butter (divided, plus more for bowl and pan)
  • 3/4 cup granulated sugar (divided)
  • ¼ ounce instant yeast
  • 2 ¼ cup all-purpose flour (plus more for kneading surface )
  • 6 necatrines (each cut into 1‑inch wedges )
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon

Directions

Combine water, cream, salt, egg, 2 tablespoons melted butter, and ¼ cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.

Turn dough out onto a lightly floured surface, and knead for about 1 minute until a ball forms. Place in a buttered bowl, cover lightly with plastic wrap, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Butter bottom and sides of a 9‑by-13-inch rimmed baking sheet or shallow baking dish. Line with parchment overhanging two sides by at least 2 inches; butter the parchment. Stretch dough to cover the entire sheet, then begin pressing it out with your finger tips. As you are doing so, spread your fingers wide to make finger holes in the dough. The holes don’t need to go all the way through, you just want to create a craggy surface of uniform thickness.

Toss nectarine slices with lemon juice. Arrange them on top, slightly overlapping, in three lengthwise rows (leaving juices in bowl). Mix cinnamon and remaining ½ cup sugar in a small bowl. Drizzle remaining 1 tablespoons butter over nectariness, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.

Preheat oven to 375 degrees. Bake focaccia in upper third of oven, rotating halfway through, until a tester inserted in the center comes out clean, about 30 to 35 minutes (bottom and edges should be golden brown).

Let cool completely on wire racks. Use the overhanging parchment to lift the focaccia from the pan. Cut into 12 squares, and serve with a big dollop of ice cream.