Rustic Fruit Focaccia

Rustic Fruit Focaccia is a delightful twist on the traditional savory Italian bread. This sweet version features a tender and fluffy dough that is generously topped with an assortment of fresh, juicy fruits. It is a beautiful and rustic dessert that is perfect for showcasing the vibrant colors and flavors of seasonal fruits.

The focaccia dough provides a soft and chewy base that complements the sweetness of the fruits. It is often lightly sweetened and flavored with a hint of vanilla or citrus zest, adding a subtle aromatic touch to the overall taste. It’s is a versatile and crowd-pleasing dessert that can be enjoyed on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this fruity twist on focaccia is sure to impress with its rustic charm and delicious combination of flavors.

During the harvest season in Tuscany, very ripe wine grapes are used to make this delicious focaccia. It’s good with other fruits too, such as peaches or blueberries. Although it is made with yeast, it isn’t necessary to knead the dough just stir it until a dough forms or beat it with an electric mixer. Because it is not very sweet, I like to serve the focaccia as a breakfast bread or with afternoon tea. It is also good with a glass of Vin Santo or other dessert wine.

SERVES: 8

INGREDIENTS:

• 1 package active dry yeast
• 1 cup warm water (105°–115°F)
• 3 cups unbleached all-purpose flour
• ¼ cup sugar
• 2 teaspoons salt
• ⅓ cup extra-virgin olive oil
• 3 cups mixed ripe fruit, such as blueberries and sliced nectarines or apricots or peeled peaches (about 1 pound)

INSTRUCTIONS:

1. In a small bowl, sprinkle the yeast over the warm water. Let it stand for 1 minute, or until it becomes creamy. Stir until the yeast is completely dissolved.
2. In a large bowl, stir together the flour, 2 tablespoons of sugar, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir with a wooden spoon until a moist, sticky dough forms.
4. Oil a large bowl and transfer the dough into it, turning it once to oil the top. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size, which usually takes about 1½ hours.
5. Oil a 17- ×-12- ×-1-inch baking sheet. Place the risen dough onto the oiled pan. Oil your hands and gently flatten the dough out to fill the entire pan. Cover the dough with plastic wrap and let it rise again until doubled in size, for approximately 45 minutes.
6. Preheat the oven to 375°F (190°C) and position a rack in the center of the oven.
7. Uncover the dough and evenly scatter the mixed ripe fruit over the surface, gently pressing the pieces into the dough. Sprinkle the remaining 2 tablespoons of sugar over the fruit.
8. Bake the focaccia for 30 to 35 minutes, or until it is lightly browned and crisp.
9. Remove the focaccia from the oven and serve it warm. Enjoy!