- RECIPES
- EDUCATION
- PRODUCTS
- FEATURES
Gorgonzola and Pear Focaccia
An elegant appetizer - or add a salad and serve as a light meal.
Details
Difficulty
Moderate
Yield
8 servings
Prep Time
20 minutes
Rise Time
30 minutes
Bake Time
30 to 35 minutes

Ingredients
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Bread
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1-3/4 cups all-purpose flour
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1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
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1 tablespoon sugar
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3/4 teaspoon kosher salt, divided
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1 teaspoon sweet basil
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1/2 teaspoon Italian herb seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon lemon peel
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1/4 teaspoon onion powder
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1 tablespoon olive oil, extra virgin
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3/4 cup very warm water (120° to 130°F)
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Topping
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1 tablespoon olive oil, extra virgin
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1/2 cup (2 ounces) shredded Italian blend cheese
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1/3 cup crumbled Gorgonzola cheese
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1/2 cup sliced black olives
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1 bosc pear
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1/2 cup chopped walnuts
Directions
For bread: Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed. Cover and let rise in a warm, draft free place for 30 minutes (will not double in bulk).
Pat dough into a 10-inch circle with oiled fingers on a greased pizza pan. Dough should be about 1/2-inch thick. Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon.
For topping: Drizzle bread with 1 tablespoon olive oil. Sprinkle evenly with cheeses and olives. Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.
Bake in preheated 375°F oven for 30 to 35 minutes or until golden. Serve warm.