Recipe Pear & Feta Focaccia

Recipe: Pear & Feta Focaccia

THE DOUGH

87 gr almond milk (warm)
12 gr fresh yeast
1 tsp honey
65 gr applesauce (aka applepurée, at room temperature)
270 gr organic white spelt flour, plus extra for dusting
32 gr extra virgin olive oil,
1 tbsp water (at room temperature),
20 gr raw brown sugar
7 gr salt

You can make this dough with or without a stand mixer. I’ve used my bread machine to knead the dough, but you can also use your hands (elbow grease never hurt!) If using a stand mixer/bread machine:

Step 1

Combine almond milk, fresh yeast and honey and let the yeast melt. Activate the machine at low speed (choose dough setting if using a bread machine).

Step 2

Add the applesauce and gradually sift the flour into the machine’s pan.

Step 3

Drizzle oil and water and let them blend until fully absorbed.

Step 4

Add brown sugar and salt and let knead for 15 minutes, until you obtain a nice and smooth (slightly sticky) dough.

Step 5

Put the dough into a bowl and cover, let it rise in a warm place for 1.5/2 hours or until doubled.

Pear & Feta Focaccia

1 small Williams pear
1 small Red onion
1 2 tbsp Pinenuts
20/30 gr Feta cheese
Fresh rosemary sprigs to taste
Extra virgin olive oil to brush
Honey, to garnish (optional)

Step 1

Prepare the dough as mentioned above.

Step 2

Oil a 26-cm round pan.

Step 3

After the dough has doubled in size, transfer it to the pan and press it with your fingers, stretching it so it covers the bottom of the pan.

Step 4

Slice the pear and the onion thinly (about 2 mm thick), then cover the dough with the slices.

Step 5

Sprinkle some feta cheese, pine nuts and rosemary sprigs.

Step 6

Cover with plastic wrap and let rise for 1 hour.

Step 7

In the meantime, preheat the oven at 180° C.

Step 8

When leavened, brush the ‘cornicione’ (outer edge) with olive oil.

Step 9

Bake for 30/35 minutes.

Step 10

Serve with a drizzle of honey (optional).

BON APPÉTIT!