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Focaccia with Caramelized Onions, Pear and Blue Cheese

Source: © Food & Wine Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours 30 Minutes
  Makes one 9-by-13-inch focaccia
In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.
1 cup  warm water
1   package active dry yeast
1/2 teaspoon  honey
2 1/2 cup  all-purpose flour
1/2 cup  plus 1 tablespoon extra-virgin olive oil
1 teaspoon  kosher salt
1   large onion thinly sliced
1 teaspoon  light brown sugar
1   large Bosc pear cored an sliced
1/2 cup  crumbled blue cheese
Focaccia with Caramelized Onions, Pear and Blue Cheese Recipe at
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.

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.

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.

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 reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/07/2010
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Anne Reviewed: 08/01/2012
all that oil?
Seriously - with the amount of flour isn't 1/4 cup oil in the dough a little excessive?
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