Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


1 cup warm water1 package active dry yeast½ tsp honey2 ½ cup all-purpose flour½ cup extra virgin olive oil1 tsp kosher salt1 large onion, thinly sliced1 tsp light brown sugar1 large Bosc pear, cored and sliced½ cup crumbled blue cheese1 Tbsp extra virgin olive oil


  1. In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
  2. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
  3. Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
  4. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

Recipe Credit: Jill Giacomini Basch
Image Credit: Quentin Bacon

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Tags: Bread, Snack, Vegetarian, Fruit, Cheese, Vegetable, Baking, New Year, Fall

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