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Recipe Detail Page
Walnut Peach Focaccia with Sherry Vinegar
Summer 2021
Made of olive oil-infused dough that is perfectly chewy, with a light and airy crumb, this scrumptious Italian staple serves as the most delicious bite. Here, I’ve lightened up the classic focaccia dipper of balsamic and olive oil by using sherry vinegar, balsamic’s lighter and brighter cousin, which is perfect for summer and pairs beautifully with peaches. If blue cheese isn’t your bag, feel free to swap in tangy goat cheese or salty feta.
Makes one 9-inch (23-cm) square loaf
3 1/2 oz (100 g) chopped walnuts, divided
2 1/4 to 2 1/2 cups (560 to 625 mL) all-purpose flour
1 1/2 tsp (7 mL) instant yeast
1 1/2 tsp (7 mL) kosher salt
3/4 cup (175 mL) very warm water
2 tsp (10 mL) pure maple syrup
1/2 cup (125 mL) extra virgin olive oil, divided, plus more for serving
3 yellow or white peaches, pitted and diced
2 oz (55 g) crumbled blue cheese
1/2 tsp (2 mL) flaky sea salt
Sherry vinegar for serving
1. Set aside 1/4 cup (60 mL) chopped walnuts and combine remaining walnuts with 2 1/4 cups (560 mL) flour, the yeast and salt in a large bowl. Make a well in the centre of the flour mixture and pour in water, maple syrup and 1/4 cup (60 mL) oil, and begin mixing the dough with a wooden spoon. Once combined, dump the shaggy dough onto a well-floured work surface and knead until soft and springy, adding more flour if the dough is sticky for approximately 2 minutes. Once kneaded, shape dough into a ball and place in a large bowl coated in 1 tbsp (15 mL) oil. Cover with a plate and allow the dough to rise in a warm place for 1 hour or until doubled in bulk.
2. Once the dough has risen, pour the remaining 3 tbsp (45 mL) oil into a 9-inch (23-cm) square baking pan. Punch dough down, and press and stretch it into the prepared pan, making sure to poke your fingers all the way through dough while you stretch. Evenly scatter peaches, blue cheese and remaining walnuts over top of the dough. Sprinkle with sea salt. Cover focaccia and allow to rise in a warm place for 45 minutes.
3. Preheat oven to 425°F (218°C).
4. Bake focaccia for 18 to 20 minutes or until golden brown. Allow focaccia to cool slightly before removing from pan. Cut into thick slices or squares, and serve with a shallow dish of extra virgin olive oil and a drizzle of sherry vinegar.
Makes one 9-inch (23-cm) square loaf
