Blueberry-Peach Focaccia

1. 1

   ["In a small bowl combine the warm water, yeast, 3 Tbsp. of the olive oil, and 1 tsp. sugar. Let stand 5 minutes or until bubbly. In a large bowl combine 3 cups of the flour and 1 tsp. of the salt. Add yeast mixture to flour mixture. Stir until combined. If necessary, stir in enough of the remaining flour to make a dough. Turn out onto a lightly-floured surface and knead in enough of the remaining flour to make a soft dough that is nearly smooth but still slightly sticky (about 3 minutes). Place dough in a lightly oiled bowl, turning once. Cover. Let rise in a warm place until double in size (1 to 1-1/2 hours).", "Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with parchment paper; lightly oil paper. Turn dough into prepared pan and gently press evenly into the pan. Loosely cover; let stand in a warm place while halving, pitting, and slicing peaches.", "Arrange peaches and blueberries atop dough in pan. Sprinkle with 3 tbsp. sugar and the remaining 1 tsp. salt. In a small bowl stir together remaining 1 tbsp. olive oil and the vanilla. Drizzle over focaccia.", "Bake about 30 minutes or until peaches are softened and bread is golden brown. Cool on a wire rack for 15 minutes. Sprinkle with basil just before serving. Makes 24 servings.", "From the Test Kitchen

2. 2

   After placing dough in the oiled bowl, cover and chill dough up to 24 hours. Let dough stand at room temperature for 1 to 1-1/2 hours or until the dough is double in size. Continue as directed in step 2.", "Nutrition Facts (Blueberry-Peach Focaccia)

3. 3

   Per serving: 113 kcal cal., 3 g fat 2 g monounsatured fat), 162 mg sodium, 20 g carb., 1 g fiber, 5 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet"]

* Per serving · 4 servings · Values may vary.

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