This sweet and salty bread is so delicious, it works for all sorts of occasions. It’s perfect cocktail hour fare, alongside a perfect cheese plate, but it’s also good for a meal alongside a big green salad. Best of all, it tastes impressive, but is remarkably easy to pull off. Makes one 13x18 inch focaccia.
Special thanks to Erin McDowell for this delicious recipe. Check out her blog and Instagram for more recipe inspiration.
- 5 ½ cups (663 g) bread flour
- 2 teaspoons (6 g) active dry yeast
- 2 tablespoons (27 g) light brown sugar
- 2 teaspoons (12 g) kosher salt
- 2 tablespoons (30 g) extra virgin olive oil1
- 3/4 cups (395 g) warm water (around 90°F)
Topping + Finishing
- olive oil, as needed for finishing
- 3 large (600 g) ripe pears (such as D’Anjou), thinly sliced
- 3 tablespoons (58 g) honey
- 1 ½ tablespoons (5 g) fresh chopped
- Make the focaccia dough: place the flour, yeast, brown sugar, salt, olive oil, and water in a large bowl. With the Braun Hand Mixer fitted with the dough hooks, mix on low speed until a shaggy, sticky dough forms, 2-3 minutes. Scrape the sides and base of the bowl well, then mix again for 1-2 minutes more.
- Cover the dough with plastic wrap and let rise for 1 hour. Grease a 13x18 inch baking sheet generously with olive oil, then scoop the dough onto the prepared baking sheet. Stipple the dough all over with your fingertips, then let rest for 20-30 minutes.
- Drizzle the dough all over with a bit of olive oil, then stipple the dough again. Let the dough rest while you prepare the filling. Preheat the oven to 425°F.
- In a medium bowl, toss the pears with the honey and rosemary. Arrange on top of the dough in an even layer.5. Bake the focaccia until the bread is golden brown and the pears are roasted and tender, 15-18 minutes. While the bread is still warm, garnish all over with flaky salt. Serve warm or at room temperature.