With only two ingredients…An Amazing Focaccia Recipe pear and gorgonzola focaccia
The focaccia with Abate pears and gorgonzola is a delicious blend of flavors that harmoniously meld together. To achieve an even tastier result, I chose to use whole wheat flour with spelt, a choice that gives an interesting body to the dough.
After mixing the ingredients, I let the focaccia rise for a good ten hours, allowing the aromas to develop and the bread to become soft and light. During the rising, I spread the dough on a baking sheet and covered it with plenty of slices of Abate pears. This variety of pears, with their sweet and juicy flesh, pairs perfectly with the intensity of the gorgonzola.
The gorgonzola, with its strong and spicy flavor, offers an intriguing contrast to the sweetness of the pears. Once baked, I could admire the crispy and golden edges of the focaccia, which create a delightful play of textures along with the soft center. The sweet and aromatic flavor of the pears mingles expertly with the mild spiciness of the gorgonzola, creating a mix of flavors that will delight anyone’s palate.
This focaccia is perfect to enjoy on its own as a delicious snack, but it also serves well as an accompaniment to a cheese board or a casual dinner with friends. A tip? Try it warm, so that the gorgonzola melts slightly and blends with the pears, creating an even more intense explosion of flavors.
The focaccia with Abate pears and gorgonzola is a true masterpiece of taste and harmony. The combination of the sweetness of the pears, the softness of the dough, and the intensity of the gorgonzola offers a unique gastronomic experience. Do not miss the chance to prepare it and delight your guests with an explosion of flavors that will win everyone over. I’m sure you’ll be pleasantly surprised!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 640.35 (Kcal)
- Carbohydrates 78.62 (g) of which sugars 3.01 (g)
- Proteins 30.19 (g)
- Fat 22.75 (g) of which saturated 13.06 (g)of which unsaturated 7.26 (g)
- Fibers 10.25 (g)
- Sodium 1,425.25 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pears and gorgonzola
- 3 1/3 cups whole wheat flour
- 3/4 cup whole spelt flour
- 1 1/4 cups water (lukewarm)
- 1 tsp fresh yeast
- 2 tsp salt
- 10 1/2 oz gorgonzola
- 2 Abate pears
Tools
Mixing bowl, baking sheet
Steps
In the morning, let’s get hands-on!
In the morning, knead the flour with the lukewarm water after dissolving the yeast in the first half; add the salt towards the end. Knead for at least 10 minutes to properly bind. Cover and let it rest in the fridge. Two hours before baking…
Spread the dough on the baking sheet; Let it rest for about an hour
Peel and slice the pears…
Arrange them on the focaccia…
Add the gorgonzola and bake at 392 degrees Fahrenheit until cooked
The result will be a substantial, fragrant, and super delicious focaccia!
Just baked, it’s the best! The next day, the flavor remains enticing, heat it with the grill, avoiding the microwave which would take away its fragrance. Serve with dinner, aperitif, snack, or a snack with friends!
For a stronger taste, you can use spicy gorgonzola, but it will be less creamy!
