Recipes and Cooking Gorgonzola & Pear Focaccia Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Rise Time: 1 hrs Bake Time: 10 mins Stand Time: 30 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 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) ¼ cup chopped walnuts, toasted Mini Focaccia 3 ¾ cup all-purpose flour 1 ½ cup warm water (105°F to 115°F) 1 teaspoon active dry yeast 2 teaspoon coarse salt Directions Prepare Mini Focaccia. Preheat oven to 425°F. Place focaccia on two ungreased large baking sheets. Arrange pear slices and red onion on focaccia. Drizzle with oil; sprinkle with cheese. Bake about 10 minutes or until heated through. Sprinkle with walnuts. To serve, cut into wedges. Mini Focaccia In a large bowl, combine 1/2 cup all-purpose flour, 1/2 cup warm water (105°F to 115°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°F to 115°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). 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. Rate it Print Nutrition Facts (per serving) 223 Calories 7g Fat 33g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 223 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 7mg 2% Sodium 456mg 20% Total Carbohydrate 33g 12% Total Sugars 2g Protein 7g Vitamin C 1.2mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.