We couldn’t let stone fruit season get away without making these rustic grilled peach & prosciutto focaccia buns. Grilling the peaches makes them taste rich & almost cream-like. Salty prosciutto and sharp, bitter Valeriana leaves bring out the sweetness of the peaches. We wiped these out in one meal , so make them quick before peaches make their last appearance this summer!
550g Bread Flour
7g Dry Yeast
16 g sugar
250 ml water
115 ml milk
45ml olive oil
2 ripe yellow peaches
Butter for greasing
120g cooked prosciutto , thinly sliced
1 cup of green salad leaves of your choice such as Valeriana (corn salad), Rocket or Spinach
Olive oil & Coarse Salt flakes
In a large bowl, mix all the dry ingredients, then add the olive oil, water & milk – all a little at a time, stirring with a fork as you add. Stir until you get a rough dough. Knead the dough in the bowl, it will be wet & sticky at first , but keep going & it will come together. Dust your hands with some flour if you need to keep it from sticking to the dough. You can add a little flour if you find it too sticky to work with, but don’t add too much as the focaccia will turn out dry.
When you are able to collect all the dough into a ball, transfer it to your kneading surface (we use a silicone baking mat) and knead well for about 10 mins until you get a smooth ball of dough. We push the dough down with the heel of palm, fold it over and repeat. There are great kneading techniques here .
Transfer the dough to a well-oiled bowl and cover with a damp cloth. Let it rest in a warm place for 2 hours during which it should double in size.
While waiting, prepare your baking sheet by oiling it generously with olive oil.
While waiting for the dough to rise, prepare your grilled peaches. Cut each peach into half and remove the stone. Cut each of those halves into half again making quarters. Now slice these quarters into 1/2 inch thick slices. Heat up your grill pan and grease it generously with butter. Place the peaches cut side down and allow them to just cook through and get nicely grilled , then turn over with tongs and repeat on the other side. Finish doing this with all the slices and keep aside. Keep the butter handy so you can brush the peaches if the pan starts to dry up.
When the rest time is over, knead the dough again for 5 mins on your kneading surface. Place it back in the oiled bowl, cover and let it rest for another 30 mins. Half way through the resting time, preheat your oven to 180 degrees celsius on a fan setting.
When the time is up, knead the dough again for 5 mins and divide the dough into 10 equal balls. Place each ball on your kneading surface and press them down flat with the palm of your hand, gently pushing outwards until you get a round-ish shaped bun. Transfer to your baking sheet and re-form any of the buns that have lost their shape. It doesn’t have to be perfectly round – remember we are going for a rustic look!
Press a few slices of the peaches into each bun and place the baking sheet in the oven. Bake the buns for 30-35 minutes until they start to brown slightly.
While waiting, get out your prosciutto and salad leaves. Tear up the prosciutto into small pieces and wash and tear any large salad leaves.
Once the buns are done, take them out of the oven, top with the torn up prosciutto and salad leaves. Drizzle with olive oil and lightly sprinkle some salt on top before serving.
x Anu & Suba