Ingredients:
Focaccia Dough:
5 Cups All-purpose Unbleached Flour
2 Teaspoons Instant Active Dry Yeast
2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
1 Teaspoon Salt
2+ Cups Warm Water
Topping:
4 Tablespoons Olive Oil, Divided, Plus Extra For Drizzling
1 Large Onion, Thinly Sliced
1 Teaspoon Sugar
2 Bosc Pears, Peeled, Cored, And Chopped
1/2 to 3/4 Cup Crumbled Gorgonzola Cheese
Coarse Sea Salt
Directions:
Measure and assemble your flour, oil, salt, yeast, and water.
Add everything but the water into a large bowl and stir.
Add half the water and stir.
Continue to add water until the dough begins to come together into a shaggy ball.
Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant.
Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
Cover your bowl with plastic wrap and place in a warm spot to rise.
(I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
Meanwhile, in a skillet, heat 2 tablespoons of the oil.
Add the onion, cover and cook over medium low heat, stirring occasionally, for 10 minutes.
Add the sugar, cover and cook, stirring occasionally, until lightly browned, 10 minutes, then set aside.
In the same pan, add the remaining oil, and cook the pears over medium heat until tender, about 5 minutes, then set aside until needed.
Lightly oil a 13 x 9 inch baking pan.
Dump your risen dough into the pan punching it down to deflate it.
Press the dough with your fingers to fit into the pan.
Preheat the oven to 425 degrees F.
Scatter the onions over the dough, then spoon the pear over the dough evenly.
Drizzle about 1/4 of a cup of olive oil over the top of the dough, and sprinkle with a teaspoon of sea salt.
Bake for about 15 minutes, then sprinkle the blue cheese over the dough.
Cook an additional 7 to 10 minutes, or until golden brown and bubbly.
Focaccia Dough:
5 Cups All-purpose Unbleached Flour
2 Teaspoons Instant Active Dry Yeast
2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
1 Teaspoon Salt
2+ Cups Warm Water
Topping:
4 Tablespoons Olive Oil, Divided, Plus Extra For Drizzling
1 Large Onion, Thinly Sliced
1 Teaspoon Sugar
2 Bosc Pears, Peeled, Cored, And Chopped
1/2 to 3/4 Cup Crumbled Gorgonzola Cheese
Coarse Sea Salt
Directions:
Measure and assemble your flour, oil, salt, yeast, and water.
Add everything but the water into a large bowl and stir.
Add half the water and stir.
Continue to add water until the dough begins to come together into a shaggy ball.
Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant.
Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
Cover your bowl with plastic wrap and place in a warm spot to rise.
(I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
Meanwhile, in a skillet, heat 2 tablespoons of the oil.
Add the onion, cover and cook over medium low heat, stirring occasionally, for 10 minutes.
Add the sugar, cover and cook, stirring occasionally, until lightly browned, 10 minutes, then set aside.
In the same pan, add the remaining oil, and cook the pears over medium heat until tender, about 5 minutes, then set aside until needed.
Lightly oil a 13 x 9 inch baking pan.
Dump your risen dough into the pan punching it down to deflate it.
Press the dough with your fingers to fit into the pan.
Preheat the oven to 425 degrees F.
Scatter the onions over the dough, then spoon the pear over the dough evenly.
Drizzle about 1/4 of a cup of olive oil over the top of the dough, and sprinkle with a teaspoon of sea salt.
Bake for about 15 minutes, then sprinkle the blue cheese over the dough.
Cook an additional 7 to 10 minutes, or until golden brown and bubbly.
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