- 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.