Sweet & Savory Pear and Blue Cheese Focaccia

After watching a few too many hours of cooking shows on Netflix, I was motivated to try a Focaccia. Done right, they are light and fluffy; done wrong, you are basically just eating crusty bread with different toppings. For this focaccia, I wanted to try a more fall-forward recipe and take advantage of some yummy pears I picked up at the Farmers Market over the weekend. And really, what goes better with pears than blue cheese?

The dough for this recipe is tricky because it all comes down to temperature. Too cold, and the gluten in your dough won’t expand. Too hot, and the gluten collapses. The ideal temp for “resting” your dough is around 70-72° to keep it stable. A good rule of thumb when mixing your dough is to keep the water lukewarm, “rest” the dough in a warm area, and DON’T overwork the dough when kneading. After that comes all the fun of layering on your favorite toppings!

Pear, Blue Cheese, and Caramelized Red Onion Foccacia
Total Cooking Time: 2 hrs 15 mins
Serves: 4-6

Ingredients

• 1 cup lukewarm water
• 1 package active dry yeast
• 1/2 teaspoon honey
• 3 1/2 cups all-purpose flour + 2 tbs, divided
• 1/2 cup + 2 tablespoon extra-virgin olive oil, divided
• 1 teaspoon kosher salt
• 1 large red onion, thinly sliced
• 1 teaspoon light brown sugar
• 1 large pear, cored and sliced
• 1/2 cup crumbled blue cheese

Directions

1. In a small bowl, whisk the water, yeast, and honey and let stand for 5 minutes. While sitting, add 1 cup of flour and ½ cup of oil to a large bowl and add the yeast mixture. Whisk to combine, and let sit for 5 mins. 
2. Pour in the remaining flour and salt, and mix until smooth using a stand mixer and dough hook. Transfer to an oiled bowl, cover with plastic, and let stand for 1 hour.* 
3. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover, and cook over med heat, stirring occasionally, for 10 minutes. Add the sugar, cover, and cook, until browned, 10 minutes.
4. Preheat the oven to 450°. Using 1 tbs of olive oil, add to a 9-by-13-inch rimmed baking sheet. Remove the dough from the bowl, and transfer to the sheet. Roll out using your fingers, and press down to fit. 
5. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of olive oil. Let the dough rise until puffed, about 20 minutes.
6. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool before serving! If you have leftovers, wrap them in parchment paper and place in the fridge for 2-3 days. 

*To safely “rest” your dough, the method I’ve found that works best is to place boiling water on a cookie sheet on the bottom rung of an oven. Add your dough to a rung above, and close the oven door. The steam from the water will help proof the dough in a stable environment, allowing your dough to rise properly and the gluten to activate. Try not to open your oven door until the hour is up, otherwise, the temperature will fluctuate too much.