Italian Focaccia with Rosemary, Caramelized Pear, and Gorgonzola
A delightful fusion of sweet and savory, this Italian Focaccia with Rosemary, Caramelized Pear, and Gorgonzola is a gourmet twist on a classic Italian bread.
Equipment
- Large mixing bowl
- Baking pan (9x13 inch)
- Pan for caramelizing pears
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 1/4 cups all-purpose flour 270g
- 1 packet instant yeast 7g
- 1 teaspoon sugar 4g
- 1 teaspoon salt 6g
- 1 cup warm water 240ml
- 1/4 cup extra virgin olive oil 60ml, plus extra for drizzling
- 2 fresh pears thinly sliced, approx. 350g
- 2 tablespoons unsalted butter 30g
- 2 tablespoons brown sugar 30g
- 1 tablespoon fresh rosemary chopped, 3g
- 1/2 cup crumbled Gorgonzola cheese 70g
- Coarse sea salt for sprinkling
Instructions
- In a large mixing bowl, combine flour, instant yeast, sugar, and salt. Add warm water and 2 tablespoons of the olive oil. Stir until a dough begins to form.
- Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, melt butter in a pan over medium heat. Add the pear slices and brown sugar, cooking until the pears are soft and caramelized, about 8 minutes. Set aside to cool.
- Preheat your oven to 425°F (220°C). Punch down the risen dough and stretch it out to fit a greased 9x13 inch baking pan.
- Dimple the dough with your fingertips and drizzle with the remaining olive oil, ensuring it pools in the indentations.
- Evenly distribute the caramelized pears over the dough and sprinkle with chopped rosemary and crumbled Gorgonzola.
- Let the dough rest for an additional 10 minutes, then sprinkle with coarse sea salt.
- Bake in the preheated oven for 20 minutes or until golden brown and cooked through.
- Remove from the oven and let it cool slightly on a wire rack before slicing and serving.
Notes
The dough can be prepared in advance and stored in the refrigerator overnight for the first rise. For extra flavor, garlic can be added to the caramelized pears. This focaccia pairs beautifully with a crisp salad or as an accompaniment to a hearty soup. Store any leftovers in an airtight container at room temperature for up to 2 days.