even though the summer hasn't really shown itself from its most beautiful side - the markets are now full of sweet juicy peaches...both the traditional yellow ones and the more aromatic white ones. So we are stocking up on jams, chutneys or simply just enjoying this tasty fruit plain or with a little fresh goat's cheese or ricotta.
To enjoy this morning treat - make the dough in the evening and let if proof over night in the fridge.
370 g water
1 sachet of dry yeast, 7 g
4 tbsp sugar
500 g bread flour
2-3 ripe peaches, depending on size
1 tbsp lavender flowers
extra virgin olive oil for the baking tin
Pour the water into the bowl of your stand mixer. Sprinkle in the yeast and wait 5 minutes for it to activate.
Stir with a spoon making sure the yeast has dissolved. Add 2 tbsp of the sugar and the flour. Fit the bowl into your mixer and mix the dough for 3-4 minutes on low speed. Scrape down the sides and mix a further 2 minutes on medium to high speed.
Let the dough rise until double in size - about 2 hours.
Mix the dough again for 30 seconds, then pour the dough into an oiled baking tin - our measures 27x35 cm. Press out the dough to cover the tray.
If you want to bake right away - leave on the work top until double in size - or place in the fridge uncovered, if you want to bake in the morning.
Once you want to bake - heat your oven to 240 degrees.
Slice the peaches - not too thinly. Arrange the peaches on top of the dough - pressing them lightly into the dough. Sprinkle with the remaining sugar and the lavender.
Bake it the pre heated oven for 18-20 minutes - until golden brown, crispy and lightly caramelized.
Cut into wedges and serve right away....