Focaccia with Pear, Blue Cheese, and Bacon

Ingredients

Dough:

• 300 g all-purpose flour

• approx. 180 ml warm water

• 1/2 tsp salt

• 1/2 tsp sugar

• 2 tbsp olive oil

• 5 g dried yeast

Topping:

• 100 g smoked bacon, cut into small pieces

• 1 pear, peeled and thinly sliced

• 50–70 g blue cheese, crumbled

• Olive oil

• Fresh thyme, leaves picked from 2–3 sprigs

Instructions

1. In a mixing bowl, combine all dough ingredients except water. Gradually add the water while mixing. Knead until the dough pulls away from your hands and the sides of the bowl. If using a stand mixer, use the dough hook. If the dough is too sticky, add a little flour; if too dry, add a splash of water. Cover and leave in a warm spot to rise for about 1 hour.

2. Once risen, divide the dough into 4 equal portions and shape each into a neat log. Preheat the oven to 200°C (390°F). Lightly flour your work surface and roll each portion into a thin oval.

3. Lightly brush each dough oval with olive oil. On the right side, sprinkle pear slices, bacon, and crumbled cheese. Scatter a few thyme leaves on top. On the left side, make 3–4 diagonal slits, then fold this side over the filling to cover it. Press the edges firmly to seal, like you would with a dumpling.

4. Carefully transfer each focaccia to a baking sheet lined with parchment paper. I fit two per sheet. Bake for 10–15 minutes, or until golden brown and crispy.

These focaccias are crispy, savory, and slightly sweet from the pear – a perfect balance of flavors that will impress at any lunch, brunch, or casual dinner.