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

Nutrition Facts

PER SERVING
Total Fat : grams
Saturated Fat : grams
Cholesterol : milligrams
Sodium : milligrams
Total Carbohydrates : grams
Sugar : grams
Dietary Fiber : grams
Protein : grams
Serving Size :

Ingredients

Bread
1-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1 tablespoon sugar
3/4 teaspoon kosher salt, divided
1 teaspoon sweet basil
1/2 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
1/2 teaspoon lemon peel
1/4 teaspoon onion powder
1 tablespoon Mazola® Extra Virgin Olive Oil
3/4 cup very warm water (120° to 130°F)
Topping
1 tablespoon Mazola® Extra Virgin Olive Oil
1/2 cup (2 ounces) shredded Italian blend cheese
1/3 cup crumbled Gorgonzola cheese
1/2 cup sliced black olives
1 bosc pear
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.