- 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!
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.
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)
Shopping List (0)
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
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)