Roasted pear & brie focaccia

Focaccia is the Italian answer to everyday bread: oily, airy, and infinitely variable. This version builds on the salty-sweet contrast: the meeting of earthy Brie and caramelising pear on crispy dough makes it an elegant appetiser.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 25 mins
Total Time 1 hr 45 mins
🍽️ Servings 8 servings
🔥 Calories 300 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking tray
  • Your fingers (for dimpling dough)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1

Activate the yeast in the sugary water. Mix into the flour, add the salt and oil, then knead into a soft dough.

Tip: Focaccia dough is good when slightly sticky (high hydration); this gives large bubbles.
2

Prove in an oiled bowl for 1 hour.

3

Tip onto an oiled baking tray and dimple the dough with your fingers (like playing a piano).

Tip: The dimples hold the oil and juices from toppings, flavouring the dough.
4

Top with the pear and cheese. Rest for another 20 minutes.

5

Bake at 220°C for 20-25 minutes until golden brown.

Tip: The high temperature rapidly lifts the dough (oven spring) and gives a crispy crust.

Recipe FAQ

Why didn't it get holes?
Either you didn't let it prove long enough, or you knocked the air out when shaping. Treat focaccia gently!

Ingredients

  • 500 g Wheat flour (high gluten, e.g. Strong white bread flour)
  • 300 ml Lukewarm water
  • 20 g Fresh yeast
  • 30 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 Pear (sliced)
  • 100 g Brie cheese (sliced)