Introduction
If you love the contrast between sweet and savory, this Pear, Gorgonzola, and Walnut Focaccia is a must-try! The creamy, slightly tangy gorgonzola pairs beautifully with the delicate sweetness of pears, while the walnuts add a perfect crunch. This traditional Italian bread, with its crispy exterior and airy interior, is the ultimate gourmet treat for any occasion. Whether served as an appetizer, snack, or part of a cheese board, this focaccia is sure to impress!
Ingredients
For the Poolish (Pre-ferment)
• 300g (2 ½ cups) flour (W280 strength)
• 300ml (1 ¼ cups) water
• 1.5g (½ tsp) dry yeast
For the Dough
• 200ml (¾ cup) water
• 3g (1 tsp) dry yeast
• 15g (1 tbsp) salt
• 300g (2 ½ cups) flour (W280 strength)
• 100g (3.5 oz) gorgonzola cheese, crumbled
• 100g (3.5 oz) ripe pear, thinly sliced
• 100g (3.5 oz) walnuts, roughly chopped
• Olive oil, for drizzling
Instructions
Step 1: Prepare the Poolish (Pre-ferment)
1. In a mixing bowl, combine flour, water, and yeast for the poolish.
2. Mix until well incorporated, then cover and let it rest at room temperature for 12-24 hours. This fermentation develops deep flavors in the focaccia.
Step 2: Prepare the Dough
1. In a stand mixer, combine the flour, yeast, and poolish.
2. Start mixing using the paddle attachment, slowly adding water in increments, allowing each addition to be absorbed before adding more.
3. Add salt and continue kneading, ensuring the dough is smooth and elastic.
4. Once most of the water is incorporated, switch to a dough hook and knead for another few minutes until the dough is well-formed.
5. Gently fold in the chopped walnuts, crumbled gorgonzola, and sliced pears, ensuring even distribution.
6. Cover the dough and let it rise until doubled in size, about 1.5 to 2 hours.
Step 3: Shaping and Second Rise
1. Once risen, divide the dough according to your baking tray size.
2. Shape the dough gently, being careful not to deflate too much air.
3. Place it in a well-oiled baking pan and allow it to rise again until doubled, about 1 hour.
Step 4: Baking
1. Preheat the oven to 240°C (465°F) with a pizza stone or baking steel inside.
2. Lightly drizzle olive oil over the dough and gently stretch it to evenly fit the pan.
3. Bake the focaccia on the stone for 15 minutes or until golden brown and crispy.
4. If you don’t have a pizza stone, bake it on the bottom rack for the first 2-3 minutes, then move it to the middle rack to finish.
Step 5: Serve and Enjoy
1. Let the focaccia cool slightly before slicing.
2. Serve warm and enjoy the perfect harmony of savory gorgonzola, sweet pears, and crunchy walnuts.
Tips for Success
• Use ripe but firm pears for the perfect balance of sweetness and texture.
• Let the poolish ferment overnight for a deeper, richer flavor.
• Drizzle extra olive oil before baking to enhance the crispy crust.
• For an extra touch, add a drizzle of honey when serving for a more pronounced sweet-savory contrast.
Why This Recipe Works
This Pear, Gorgonzola, and Walnut Focaccia combines flavors and textures in an irresistible way. The airy, chewy focaccia base provides the perfect canvas for the creamy, tangy gorgonzola, the natural sweetness of pears, and the crunchy richness of walnuts. This unique combination makes it a standout dish for brunch, wine nights, or a gourmet snack.
