Food and Wine Magazine gives us one of their best! Other than the time it takes for the dough to rise,this doesn't take long at all to prepare. I could hardly wait to bite into the first slice!
Makes at least one 9x13 inch focaccia.
1 c. warm water
1 pkg.active dry yeast
1/2 t. honey
2 1/2 c. flour
1/2 c. extra virgin olive oil plus 1 T.
1 t. kosher salt or sea salt
1 lg. onion
1 t. light br. sugar
1 lg. pear, Bosc, cored and sliced very thin
1/2 c. blue cheese
In large bowl, combine water, yeast and honey and let it stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil. Let that stand for 5 minutes. Stir in the remaining flour and salt and knead until smooth. Transfer to oiled bowl, cover with plastic and let stand for 1 hour.
In a skillet, heat 1 T. of oil. Add the onion and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally,until brown. 1o minutes.
Preheat oven to 425 degrees. Oil a 9x13 baking sheet. Place dough on sheet and press it down to fit. Drizzle with the 2 T. of olive oil. Let the dough rise until puffed, about 20 minutes.
Scatter the onions over the dough. Arrange the pear and sprinkle with the cheese. Drizzle dough with rest of oil and bake for 20 minutes, until golden. Cool and serve.