Yoghurt focaccia with peaches, lemon and vanilla


Serves 4-6

  • 200 g type “00” white flour
  • 100 g wholemeal flour
  • 1 pot full-fat plain yoghurt
  • 1 egg
  • 2 tbsp sunflower oil
  • 100 g + 1 tbsp unrefined cane sugar
  • 2 ripe peaches
  • 1/2 untreated, unwaxed lemon
  • 1/2 vanilla pod
  • 8 g fresh brewer’s yeast


Wash the peaches, chop into pieces and flavour with 1 tablespoon of lemon juice, 1 tablespoon of sugar and the seeds from the vanilla pod. Blend the yeast and 1 teaspoon of sugar in 1/2 a glass of lukewarm water. Mix the dissolved yeast with a handful of flour and wait for the mixture to double in size.

Meanwhile, mix the flours with the grated zest of the lemon and the sugar. On a pastry board, arrange the flour to form a well and place the egg, yoghurt, oil and the risen dough ball in the centre; mix well with a fork and start kneading until the mixture is very soft and slightly sticky (you can use a bread mixer if you have one).

Oil an oven-safe, non-stick pot and lay the dough in the pot at a thickness of 2-3 cm. Top with the peaches, cover with a lid and leave to rise for roughly 1 hour and 30 minutes.

Place the pot on the stove over a medium heat for 3 minutes, then over a low heat (ideally using a flame diffuser) for another 35-40 minutes. If you would like your focaccia to be golden on the surface, place under the grill for 5 minutes.

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