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Peach Panzanella w/ Rosemary Focaccia & Mortadella

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Ingredients
  

  • 4 large peaches pitted & cut into wedges
  • 1 loaf Rosemary Foccacia see below
  • 1 head Boston lettuce leaves torn
  • 3 Persian cucumbers halved & coarsely chopped
  • 4 Kumato tomatoes cut into wedges
  • 1/2 red onion coarsely chopped
  • 1 200g / 7 oz tub of mini bocconcini, drained
  • 1 cup garlic-stuffed green olives
  • 1/2 cup mortadella cut into bite-sized cubes
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 shallot finely chopped
  • 2 tablespoons fresh rosemary finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • Fresh ground pepper

Rosemary Focaccia (Makes 2 loaves)

  • 1 1/2 cups warm water
  • 2 1/4 teaspoons dry active yeast
  • 2 tablespoons olive oil
  • 1 tablespoon of salt
  • 3 1/2 cups all-purpose flour
  • Fresh rosemary for sprinkling
  • Sea salt for sprinking

Instructions
 

For the Rosemary Focaccia

  • Pour water into a stand mixer fitted with a dough hook. Add the yeast and stir briefly. Let the mixture sit for 5 minutes.
  • Set the mixer to a low speed and add the olive oil and salt. Next, add the flour in 1/4 cup increments. Knead until a slightly sticky dough forms. About 10 minutes.
  • Transfer the dough to a well-floured surface and knead for another 2 minutes. Form the dough into a ball and transfer to a large bowl coated with olive oil. Cover the bowl with a tea towel and let the dough rise in a warm place for 1 1/2 hours or until doubled in size.
  • Punch the dough down and transfer it to a well-floured surface. Divide the dough in two and stretch each half to fit a oiled 9-inch cake pan.
  • Cover pans loosely with a tea towel and let rise for another 1 1/2 hours.
  • While the bread is on it's second rise, preheat the oven to 425F.
  • Using your fingers, create a series of dimples on the surface of each loaf.
  • Drizzle the loaves with additional olive oil. Sprinkle with salt and fresh rosemary.
  • Bake the focaccia for 25 minutes or until golden brown.
  • Transfer the finished loaves to a cooling wrack and let cool completely.

For the Salad

  • Preheat the oven to 425F.
  • Cut 1 loaf of foccacia into large chunks. Place them on a large baking sheet and bake for 10 minutes or until golden brown, shaking the pan occasionally.
  • Remove the focaccia from the oven and let cool completely.
  • When the focaccia has cooled, place it along with the peaches, lettuce, cucumbers, tomatoes, red onion, bocconcini, olives and mortadella in a large bowl and set aside.
  • In a small bowl, whisk the remaining ingredients together.
  • Pour the vinaigrette over the salad and toss to coat. Serve immediately.