Roasted Peach Focaccia
Ingredients 2 cups warm (not hot!) water 1 package active dry yeast 3 tablespoons raw sugar (substitute granulated white sugar) 5 cups all-purpose flour, plus more if necessary 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1 tablespoon kosher salt 1/2 cup extra virgin olive oil plus 1/2 cup for greasing pan
For the topping: 3 large peaches, pitted and diced (do not peel) 1/2 lemon, juiced 1/4 cup brown sugar 1 teaspoon vanilla extract 1/3 cup brandy or bourbon 2 tablespoons fresh thyme plus additional for garnish Fresh lemon zest, course sea salt, and raw sugar, for garnish
Directions In the base of a mixer, combine the water, yeast, and sugar and whisk together. Let sit 5 minutes until foamy. Add the flour, cinnamon, allspice, salt, and 1/2 cup olive oil to bowl and use the dough hook to mix for 1-2 minutes until it forms a dough, then knead for 5 additional minutes. (If dough is too wet, add more flour, about 1/4 cup at a time, but keep in mind that the dough should be sticky).
Grease a bowl with olive oil, then scrape the dough into the bowl, turn once to coat, and then cover with plastic wrap. Let rise 1 hour or until doubled.
In the meantime, combine the peaches, lemon juice, brown sugar, vanilla, brandy, and 2 tablespoons fresh thyme leaves. Mix and let sit at room temperature while the dough rises.
Preheat oven to 425 degrees. Once the dough has doubled, pour the remaining 1/2 cup olive oil into a cookie sheet pan and spread out evenly. Then dump the dough into the center of the pan and use your hands to press and stretch until it reaches the edges. Use your fingers to make holes throughout the dough (this will create focaccia's bumpy texture.) Let rise 30 - 40 minutes until doubled.
Once risen, arrange the macerated peaches throughout the dough, pressing them in slightly. Drizzle with a bit more olive oil, and sprinkle generously with lemon zest, coarse sea salt, raw sugar, and fresh thyme.
Bake 25 minutes, or until golden brown and crisp at the edges. Remove and let cool before cutting into slices and serving.
Note: This focaccia is best the first day, but still pretty great a day or two after. Keep the leftovers tightly wrapped at room temperature, and then pop the leftovers in the oven for a few minutes to crisp them up again slightly before serving again.