MAKES: 12 SERVINGS
PREP: 45 MINS
RISE: 1 HR
BAKE: 10 MINS 425°F
1 medium pear, cored and very thinly sliced
1 small red onion, cut into thin wedges
1 tablespoon olive oil
1 cup crumbled Gorgonzola cheese (such as Point Reyes Original Blue) (4 ounces)
1/4 cup chopped walnuts, toasted
- Prepare Mini Focaccia.
- Preheat oven to 425 degrees F. Place focaccia on two ungreased large baking sheets. Arrange pear slices and red onion on focaccia. Drizzle with oil; sprinkle with cheese.
- Bake about 10 minutes or until heated through. Sprinkle with walnuts. To serve, cut into wedges.
3 3/4 cups all-purpose flour
1 1/2 cups warm water (105 degrees F to 115 degrees F)
1 teaspoon active dry yeast
2 teaspoons coarse salt
- In a large bowl, combine 1/2 cup all-purpose flour, 1/2 cup warm water (105 degrees F to 115 degrees F), and yeast. Beat with a wooden spoon until smooth. Cover bowl loosely with plastic wrap. Let stand at room temperature for 2 to 8 hours to ferment. Stir in 1 cup warm water (105 degrees F to 115 degrees F) and salt. Gradually stir in just enough of 3 1/4 cups all-purpose flour to make a dough that pulls away from side of bowl. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
- Grease two large baking sheets; set aside. Punch dough down. Cover; let rest for 10 minutes. Divide into six pieces, using oiled hands, if needed; divide between the prepared baking sheets. Press into 5-inch circles, making sure there are 2 to 3 inches of space between each circle. Brush with 1 tablespoon olive oil. Using the tips of your fingers, make 1/2-inch-deep indentations in dough. Cover with plastic wrap; let stand in a warm place for 30 minutes.
Nutrition Facts (Gorgonzola & Pear Focaccia)
Per serving: 223 kcal , 7 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 7 mg chol. , 456 mg sodium , 33 g carb. , 2 g fiber , 2 g sugar , 7 g pro.