Roasted Cold Snap™ Pear and Rosemary Focaccia

August Restaurant

Roasted Cold Snap™ Pear and Rosemary Focaccia

2 hrPrep Time

20 minCook Time

2 hr, 20 Total Time

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Ingredients

Topping Ingredients:
• 2 Cold Snap™ pears, washed, cored and sliced into slices about 1/3 inch thick
• 2 sprigs of fresh rosemary
• 1 tsp (5 mL) olive oil
• salt and pepper
• 2 tsp (10 mL) coarse sea salt
Dough Ingredients
• 2 cups (500 mL) warm water
• 2 tsp (10 mL) dry yeast
• 2 tbsp (30 mL) honey
• 1 1/2 tsp (7.5 mL) salt
• 3 3/4-4 1/4 cups (930-1060 g) all purpose flour
• 2 tbsp (30 mL) olive oil plus more for the pan

Instructions

1. Preheat oven to 400ºF (205ªC).
2. Toss the pears with the olive oil, salt and pepper. Roast for ten minutes until just tender. Set aside to cool.
3. In a mixing bowl, combine the warm water and yeast. Let sit for five minutes to dissolve the yeast. Add remaining ingredients, incorporating enough flour to make a smooth, soft dough.
4. Knead for 3 minutes until dough is smooth and elastic. Set aside, covered, to rise for 45 - 60 minutes, or until doubled in size.
5. On a baking sheet or a large cake pan, spread 2 tbsp (30 mL) of olive oil. Stretch the dough out by hand, patting into a rectangular shape about 12 x 18 inches. Let rise another 30 minutes. With oiled fingers, poke holes in the dough approximately 2 inches apart. Let rest for ten minutes. Sprinkle the top with the roasted pears, fresh rosemary leaves and coarse salt. Bake for 20 minutesuntil golden brown.