Gorgonzola, Pear & Walnut Focaccia

Gorgonzola, Pear & Walnut Focaccia ingredients

• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups Bread flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 4 tbsp Extra virgin olive oil
• 4 oz Gorgonzola cheese
• 1 large Firm ripe pear
• 1/2 cup Walnuts
• 1 tsp Flaky sea salt
• 1/2 tsp Freshly ground black pepper

How to make Gorgonzola, Pear & Walnut Focaccia

1. Activate Yeast: In a large mixing bowl, combine 1.5 cups warm water (105-115°F), 2.25 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
2. Prepare Dough: To the yeast mixture, add 3.5 cups bread flour, 1.5 teaspoons fine sea salt, and 1/4 cup extra virgin olive oil. Mix with a sturdy wooden spoon or use a stand mixer with a dough hook on low speed until a shaggy dough forms and all ingredients are combined.
3. Knead Dough: Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or continue with a stand mixer on medium-low speed for 6-8 minutes, until the dough is smooth, elastic, and no longer sticky.
4. First Rise: Lightly oil a clean large bowl with a tablespoon of olive oil. Place the kneaded dough in the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1.5-2 hours, or until the dough has doubled in size.
5. Prepare Baking Pan: Drizzle 2 tablespoons of extra virgin olive oil into a 9x13 inch baking pan (or a similar-sized pan). Use your hands to evenly spread the oil across the bottom and up the sides of the pan.
6. Transfer Dough to Pan: Gently punch down the risen dough to deflate it, then carefully transfer it to the prepared baking pan. Lightly stretch the dough to fill the pan, gently pressing it out with your fingertips. If the dough resists stretching, let it rest for 10 minutes, then continue pressing.
7. Second Rise & Preheat Oven: Once the dough is mostly spread in the pan, cover it again with plastic wrap or a damp towel and let it rise for another 30-45 minutes in a warm spot, or until visibly puffy. During the last 15 minutes of this rise, preheat your oven to 425°F (220°C).
8. Dimple and Drizzle: Uncover the dough. Drizzle the top with the remaining 2 tablespoons of extra virgin olive oil. Use your oiled fingertips to gently dimple the dough all over, pressing down deep into the dough without tearing it.
9. Add Toppings: Evenly scatter 4 ounces of crumbled Gorgonzola cheese over the dimpled dough. Arrange the thinly sliced large pear on top of the cheese, then sprinkle with 1/2 cup roughly chopped walnuts.
10. Season: Finish by sprinkling 1 teaspoon flaky sea salt and 1/2 teaspoon freshly ground black pepper evenly over the toppings.
11. Bake: Carefully place the focaccia in the preheated oven. Bake for 25-35 minutes, rotating the pan halfway through baking, until the crust is deeply golden brown, the edges are crisp, and the cheese is melted and bubbly.
12. Cool and Serve: Remove the focaccia from the oven. Let it cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool slightly or completely. This allows it to firm up and prevents sogginess.
13. Slice: Slice the focaccia into 8 squares or rectangles using a sharp knife or pizza cutter.
14. Enjoy: Serve warm or at room temperature as an appetizer, side dish, or part of a cheese board.

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