Smoked Mozzarella, Caramelized Pear & Black Pepper Focaccia

Smoked Mozzarella, Caramelized Pear & Black Pepper Focaccia ingredients

• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 2 medium Ripe but firm pears (e.g., Bosc or Anjou)
• 1 tbsp Unsalted butter
• 1 tbsp Brown sugar
• 6 oz Smoked mozzarella cheese
• 1 tsp Freshly cracked black pepper
• 1 tsp Flaky sea salt
• 2 tbsp Extra virgin olive oil

How to make Smoked Mozzarella, Caramelized Pear & Black Pepper Focaccia

1. Begin preparing the focaccia dough: In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms, then knead in the bowl for 2-3 minutes until most of the flour is incorporated and no dry spots remain.
3. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size and is bubbly.
4. While the dough rises, caramelize the pears: Peel, core, and thinly slice 2 medium pears. Melt 1 tbsp unsalted butter in a large skillet over medium heat. Add the pear slices and 1 tbsp brown sugar, tossing to coat.
5. Cook the pears for 8-10 minutes, stirring occasionally, until they are softened and lightly caramelized. Remove from heat and set aside to cool.
6. Pour 2 tbsp extra virgin olive oil into a 9x13-inch baking pan and spread it evenly over the bottom and sides. Gently transfer the risen focaccia dough into the prepared pan, turning it to coat lightly with oil.
7. Stretch the dough gently to fill the pan, or push it out to the edges. Cover loosely with plastic wrap and let it rest for another 30 minutes to an hour in a warm spot, allowing it to relax and expand.
8. Once the dough has rested, preheat your oven to 425°F (220°C). Drizzle a little more olive oil over the dough, then use your fingertips to gently press dimples all over the surface. Do not deflate the dough entirely.
9. Evenly scatter the caramelized pear slices over the dimpled focaccia dough. Tear or thinly slice 6 oz smoked mozzarella cheese and distribute it over the pears. Sprinkle with 1 tsp freshly cracked black pepper and 1 tsp flaky sea salt.
10. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The cheese should be melted and bubbly, and the pears slightly further caramelized.
11. Remove from the oven and let the focaccia cool in the pan for 10 minutes before transferring to a cutting board. Slice and serve warm or at room temperature.

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