Gorgonzola and Pear Focaccia
Ingredients
Bread
- 1-3/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon sweet basil
- 1/2 teaspoon Italian herb seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon peel
- 1/4 teaspoon onion powder
- 1 tablespoon Mazola® RightBlend® Oil
- 3/4 cup very warm water (120° to 130°F)
Topping
- 1 tablespoon Mazola® RightBlend® Oil
- 1/2 cup (2 ounces) shredded Italian blend cheese
- 1/3 cup crumbled Gorgonzola cheese
- 1/2 cup sliced black olives
- 1 bosc pear
- 1/2 cup chopped walnuts
PRODUCTS
Instructions
- For bread: Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon oil and water. Stir until well mixed. Cover and let rise in a warm, draft free place for 30 minutes (will not double in bulk).
- Pat dough into a 10-inch circle with oiled fingers on a greased pizza pan. Dough should be about 1/2-inch thick. Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon.
- For topping: Drizzle bread with 1 tablespoon oil. Sprinkle evenly with cheeses and olives. Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.
- Bake in preheated 375°F oven for 30 to 35 minutes or until golden. Serve warm.
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