Peach Basil Focaccia

Hi friends,

I interrupt your summertime festivities with a beautiful seasonal bread.

Focaccia, one of the easiest, most delicious breads around (what I always recommend for new gluten free bread bakers - you need to start with a win)

Then to turn it into dinner, top it with all the lovely produce from your garden or your green market.

This one was topped with peaches and plums from my trees, arugula (the green that WANTS to grow, in pots, in the ground, it’s working with you not against you) and ricotta mixed with some basil pesto (my recipe below, or store-bought).

Ever since I went to Naples and learned from a pizza master, I’ve been throwing my ricotta in my food processor for a minute or so before using it to make it really smooth and super fluffy just like the pizzaiolo do before using in in pizzas, or stuffed doughs.

It’s not QUITE the amazing quality of Neapolitan local ricotta, but how could it be? It’s still amazing.

All of these can be things that you made, but they can also be things that you buy, it’s summer make your life easy!

I had a really hard time waiting for my focaccia to cool, as you can see from my melty bits in the picture.

But don’t be like me, make your focaccia ahead preferably in the cooler hours of the day, in fact make extra and stash some in your freezer, you’ll want to do this again with tomatoes in place of the peaches and plums, or basil instead of the peppery arugula. You’ll be ready.

I served this at a recent dinner party as an appetizer, but it also makes a great meal all on it’s own. Here’s my husband and I working on other dishes for that night, he’s making a classic Romanian potato dish with onions and paprika and I’m slowly cooking down a mixture of fennel and zucchini in olive oil. Which actually would also make a fantastic topping for this focaccia.

Happy summer,

Rachel

FRIENDS!!! My birthday is almost upon us and it is time for my annual birthday sale!

Get 25% off of Next Level Gluten Free FOREVER with the full recipe archive and the complete library of workshops!! This also applies to gift subscriptions.

Below is one of my signature gluten free recipes - and a favorite one at that!!

Peach Basil Focaccia

yield: 1 large 9x13 inch focaccia