Focaccia with Caramelized Onions, Pear and Blue Cheese
I was looking for a fruit and cheese combo for Focaccia bread topping and saw this Focaccia with Caramelized Onions, Pear and Blue Cheese in Jan edition of Food and Wine magazine. The classic combination of pears and blue cheese isn't just for salad; it tastes absolutely amazing on focaccia bread. I did follow chef Jill Giacomini Basch ‘s exact recipe and only modification was to sprinkle little chili powder on top to add a spice kick.
1 cup warm water
1 package active dry yeast
1/2 teaspoon honey
2 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 large onion, thinly sliced
1 teaspoon light brown sugar
1 large Bosc pear, cored and sliced
1/2 cup crumbled blue cheese
1 teaspoon chili powder (optional)
1. In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.