• 16servings
  • 70minutes
  • 100calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B6, B9, B12
MineralsSelenium, Zinc, Copper, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) white bread mix with yeast

  2. 1 1/4 cups very warm water (120º to 130º)

  3. 1/3 cup olive or vegetable oil

  4. 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled

  5. 1 medium unpeeled red or green pear, thinly sliced

  6. 16 slices Fontina cheese, cut in half

  7. Fresh rosemary sprigs, if desired

Instructions Jump to Ingredients ↑

  1. Mix contents of flour pouch and yeast packet in large bowl. Stir in water and 2 tablespoons of the oil until dough is soft and leaves side of bowl.

  2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy, sprinkling with additional flour as necessary if sticky. Cover with large bowl; let rest 5 minutes.

  3. Grease large cookie sheet or 12-inch pizza pan with small amount of oil. Press dough into 12-inch circle on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until double.

  4. Heat oven to 375º. Gently make depressions in dough about 1 inch apart with fingers or handle of wooden spoon. Carefully brush with remaining oil. Sprinkle with rosemary. Arrange pear slices on dough.

  5. Bake 15 to 25 minutes or until golden brown. Serve warm or cool. To serve, cut focaccia into 16 wedges. Alternate focaccia wedges with slices of cheese on serving platter. Garnish with rosemary sprigs.


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