Sweet focaccia with peaches and raspberries

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Focaccia sucrée aux pêches et framboises
Photo credit: Céline de Cérou
A sweet focaccia – why not? This delicious aperitif treat is being served as a dessert this time, with a few summer fruits and herbs, all drizzled with olive oil from the Vallée des Baux-de-Provence PDO. Soft, moist and delicately flavoured – all that’s left to do is tuck in to this focaccia! 
A PDO
Preparation
20 min
A PDO
Resting time
3h30
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Brunch and breakfeast Vegetarian Summer

Ingredients

A PDO
For 6 personnes
For the dough:
  • 500 g T55 flour
  • 370 ml water at room temperature
  • 6 g of dry baker’s yeast (or 18g of fresh yeast)
  • 50 g light brown sugar or cassonade
  • 10 g of salt
  • 3 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 1 c. à café vanilla extract or lemon zest (optional)
Filling:
  • 2 à 3 ripe peaches (cut into thin wedges)
  • 100 g fresh or frozen raspberries
  • 2 à 3 c. à soupe brown sugar
  • 2 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 1 à 2 c. à café water
  • Optional: a few sprigs of fresh rosemary (goes perfectly with peaches, or basil to sprinkle on top after cooking)
Finish:
  • Honey or agave syrup to drizzle over after baking
  • Fleur de sel (just a pinch, for contrast)

Astuce

Choose an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t have any? Then choose the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, PDO olive oil from Nîmes… or the intense-flavoured French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine and Petit Ribier varieties, amongst others,…    

Instructions

Prepare the sweet focaccia dough:

  • Mix the flour, sugar, salt and yeast in a large mixing bowl. Add the water, olive oil from the Vallée des Baux-de-Provence PDO and the vanilla or lemon zest. Knead until you have a sticky dough. Leave to rise for 2 hours until it has tripled in volume.

  • Turn the dough out onto a floured work surface. Spread it out in a baking tin lined with baking paper. Drizzle over a little olive oil, then use your fingers to make indentations in the surface.

For the fruit filling:

  • Scatter the apple quarters and raspberries over the top (you can also add the raspberries 5 minutes before the end of cooking so that they are just cooked). Sprinkle with brown sugar, add 2 tablespoons of olive oil, a little water and, if you like, a few sprigs of rosemary.

  • Leave to rise again for 1 hour 30 minutes at room temperature.

  • Bake for 20 to 25 minutes at 200°C (finishing off under the grill for 3 minutes if you wish). Once out of the oven, drizzle over a little honey or agave syrup, and sprinkle with fleur de sel and fresh basil.

Astuce

Choose an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t have any? Then choose the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, PDO olive oil from Nîmes… or the intense-flavoured French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine and Petit Ribier varieties, amongst others,…    
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

All recipes

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