SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gorgonzola & Pear Focaccia

Makes: 12 to 16 servings
Prep 45 mins Rise 1 hr Bake 425°F 10 mins Stand 30 mins
Gorgonzola & Pear Focaccia
  •  Mini Focaccia
  • 1  medium  pear, cored and very thinly sliced
  • 1  small  red onion, cut into thin wedges
  • 1  tablespoon  olive oil
  • 1  cup  crumbled Gorgonzola cheese (such as Point Reyes Original Blue) (4 ounces)
  • 1/4  cup  chopped walnuts, toasted

1. Prepare Mini Focaccia.

2. Preheat oven to 425 degrees F. Place focaccia on two ungreased large baking sheets. Arrange pear slices and red onion on focaccia. Drizzle with oil; sprinkle with cheese.

3. Bake about 10 minutes or until heated through. Sprinkle with walnuts. To serve, cut into wedges.

Mini Focaccia
  • 3 3/4  cups  all-purpose flour
  • 1 1/2  cups  warm water (105 degrees F to 115 degrees F)
  • 1  teaspoon  active dry yeast
  • 2  teaspoons  coarse salt

1. In a large bowl, combine 1/2 cup all-purpose flour, 1/2 cup warm water (105 degrees F to 115 degrees F), and yeast. Beat with a wooden spoon until smooth. Cover bowl loosely with plastic wrap. Let stand at room temperature for 2 to 8 hours to ferment. Stir in 1 cup warm water (105 degrees F to 115 degrees F) and salt. Gradually stir in just enough of 3 1/4 cups all-purpose flour to make a dough that pulls away from side of bowl. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).

2. Grease two large baking sheets; set aside. Punch dough down. Cover; let rest for 10 minutes. Divide into six pieces, using oiled hands, if needed; divide between the prepared baking sheets. Press into 5-inch circles, making sure there are 2 to 3 inches of space between each circle. Brush with 1 tablespoon olive oil. Using the tips of your fingers, make 1/2-inch-deep indentations in dough. Cover with plastic wrap; let stand in a warm place for 30 minutes.

Nutrition Facts (Gorgonzola & Pear Focaccia)
  • Servings Per Recipe 12,
  • cal. (kcal) 223,
  • Fat, total (g) 7,
  • chol. (mg) 7,
  • sat. fat (g) 2,
  • carb. (g) 33,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 7,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • sodium (mg) 456,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe