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Pear and Rosemary Focaccia with Fontina Cheese
Pear and Rosemary Focaccia with Fontina Cheese
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Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
Irresistible pear and rosemary focaccia with gooey fontina - a must-have for any party!
Ingredients:
  • 1 package (16 ounces) white bread mix with yeast
  • 1 1/4 cups very warm water (120º to 130º)
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
  • 1 medium unpeeled red or green pear, thinly sliced
  • 16 slices Fontina cheese, cut in half
  • Fresh rosemary sprigs, if desired
Instructions:
  • Combine the flour pouch and yeast packet in a large bowl. Stir in the water and 2 tablespoons of oil until the dough is soft and easily comes together in the bowl.
  • Place the dough on a lightly floured surface and knead for about 5 minutes until it is smooth and springy, adding more flour if needed. Cover the dough with a large bowl and let it rest for 5 minutes.
  • Grease a large cookie sheet or 12-inch pizza pan with a touch of oil. Press the dough into a 12-inch circle on the sheet. Cover with lightly sprayed plastic wrap and let rise in a warm place for about 30 minutes, until doubled in size.
  • Preheat oven to 375°F. Create small indentations in the dough about 1 inch apart using your fingers or the handle of a wooden spoon. Lightly brush with the remaining oil, sprinkle with rosemary, and neatly place the pear slices on top of the dough.
  • Bake until golden brown, for about 15 to 25 minutes. Serve warm or at room temperature. Cut focaccia into 16 wedges and arrange on a platter with cheese slices. Garnish with rosemary sprigs.

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