This salty-sweet bread is great served as a side or snack. To bring out the flavor of the fruit, blend vanilla with olive oil and drizzle over the focaccia before baking.

• 1⅓ cups warm water (105 degrees to 115 degrees F)
• 1 package active dry yeast
• 4 Tablespoons extra virgin olive oil
• 1 teaspoon sugar
• 3¼ to 3¾ cups all-purpose flour
• 2 teaspoons kosher or coarse sea salt
• 4 peaches
• 1 cup fresh blueberries
• 3 Tablespoons sugar
• 2 teaspoon vanilla
• 2 to 3 Tablespoons small fresh basil leaves (optional)

1. In a small bowl combine the warm water, yeast, 3 tablespoons of the olive oil, and 1 teaspoon sugar. Let stand 5 minutes or until bubbly. In a large bowl combine 3 cups of the flour and 1 teaspoon of the salt. Add yeast mixture to flour mixture. Stir until combined. If necessary, stir in enough of the remaining flour to make a dough. Turn out onto a lightly-floured surface and knead in enough of the remaining flour to make a soft dough that is nearly smooth but still slightly sticky (about 3 minutes). Place dough in a lightly oiled bowl, turning once. Cover. Let rise in a warm place until double in size (1 to 1½ hours).
2. Preheat oven to 425 degrees F. Line a 15-inch-by-10-inch-by-1-inch baking pan with parchment paper; lightly oil paper. Turn dough into prepared pan and gently press evenly into the pan. Loosely cover; let stand in a warm place while halving, pitting, and slicing peaches.
3. Arrange peaches and blueberries atop dough in pan. Sprinkle with 3 tbsp. sugar and the remaining 1 teaspoon salt. In a small bowl stir together remaining 1 tablespoon olive oil and the vanilla. Drizzle over focaccia.
4. Bake about 30 minutes or until peaches are softened and bread is golden brown. Cool on a wire rack for 15 minutes. Sprinkle with basil just before serving.

Makes 24 servings.

Make-ahead: After placing dough in the oiled bowl, cover and chill dough up to 24 hours. Let dough stand at room temperature for 1 to 1-1/2 hours or until the dough is double in size. Continue as directed in step 2.