Peach Focaccia
Peach Focaccia
| 1 loaf | Bridgford Frozen Ready-Dough®, thawed |
| ¾ cup | flour |
| ¼ cup | granulated sugar |
| ¼ cup | light brown sugar |
| 2 tsp | ground cinnamon |
| ¾ tsp | ground nutmeg |
| ¼ cup | (½ stick) cold unsalted butter (cut into small pieces) |
| 2 cups | fresh peach slices |
Let dough thaw completely. Grease a 9 x 13 inch metal baking pan or jelly-roll baking sheet, set aside. In a medium size bowl, mix together flour, both sugars, cinnamon, and nutmeg. Add butter and work with finger tips to break up the butter and create a crumbly mixture. Press dough to fit baking pan. Sprinkle dough evenly with sliced peaches. Top with streusel. Let rise for 15-20 minutes or until puffy. Bake on center rack in preheated 350° oven for 20-25 minutes or until edges are golden brown and center is no longer doughy. Remove from oven and slice when cool.