Rosemary Pear Focaccia

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

Contains Gluten Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1. Saute onions in 1 tsp olive oil until golden (10 mins). Stir in rosemary and pears. Divide mixture in half and set aside.
2. Add sugar to water and stir until dissolved. Sprinkle yeast overtop and let sit until foamy (10 mins), then stir until smooth.
3. In large bowl, stir 3 cups flour with salt and make well in centre. Stir in yeast mixture, 2 cups water, and 1 tbsp olive oil. Mix in remaining flour, 1/2 cup at a time, until too stiff to stir. Form a ball.
4. Place dough on floured surface and flatten slightly. Top with half of pear mixture. Knead dough, working in pear mixture, from 8-10 mins. Sprinkle flour under dough ball. Cover with greased wax paper and damp cloth, and let rise until doubled, about 1 hr.
5. Punch down dough and pat out evenly on greased baking sheet. Press remaining pear mixture into dough and sprinkle with pickling salt. Drizzle with 1 tbsp olive oil. Loosely cover with greased wax paper and let rise until doubled, about 30 mins.
6. Bake at 375F for 45-50 mins until golden. Crust should make hollow sound when tapped. If bottom is too pale, slide bread off pan onto centre rack for 3-5 mins.
Created by: Chef Nancy Henley of Harvest Cooking School, Oakville
Per 2" piece: 73 calories, 1g fat (12% CFF) 9mg calcium
>From: Cathleen