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Caramelized Pear and Parmesan Focaccia

Caramelized Pear and Parmesan Focaccia

The Redpath Test Kitchen is known for providing unique twists on classic recipes. For this one, we took a traditional focaccia and topped it with pears and parmesan. Caramelizing the pears with Redpath® Golden Yellow Sugar created the perfect sweetness, balanced out with the parmesan makes this a dish that’s made to be shared - delizioso!

YIELDS

18 pieces

PREP TIME

50 minutes, 2 hours and 15 minute rise time

COOK TIME

30 minutes

INGREDIENTS

What you need for the dough:

  • 2 cups (480 ml) water, heated to 110°F (43°C), divided
  • 1 package (8 g) active dry yeast
  • Fliptop Vase with Granulated Sugar 2 tsp (8 g) Redpath® Granulated Sugar
  • 5 ½ cups (660 g) bread flour
  • 1 ½ tsp (9 g) salt
  • ¼ cup (60 ml) olive oil, divided, plus more for oiling the bowl

What you need for the topping

  • ¼ cup (60 ml) olive oil, divided
  • 100 g (½ large) red onion, thinly sliced
  • 400 g (2 medium) firm bosc pears, cored and cut into ⅜ inch (1 cm) slices
  • Golden Yellow Sugar ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (60 g) grated parmesan cheese
  • 1 tbsp (5 g) chopped fresh rosemary
  • 1 tbsp (3 g) chopped fresh sage
  • ½ tsp (2 g) ground pepper
  • ½ tsp (2 g) coarse sea salt

INSTRUCTIONS

How to prepare the dough

  1. In a small bowl whisk together ¼ cup (60 millilitres) of the water, yeast and Redpath® Granulated Sugar. Rest for 10 minutes, until foamy.
  2. Place the flour and salt in the bowl of stand mixer fitted with the paddle attachment.
  3. Mix on low speed for 1 minute. Add the remaining water, yeast mixture and 1 tablespoon (15 millilitres) of olive oil on top of the flour. Mix on low speed until dough comes together.

  4. Switch to the dough hook and increase speed to medium-low, scraping down the sides of the bowl as necessary, until dough is smooth and elastic; about 7 minutes.
  5. Grease a large bowl with olive oil. Transfer the dough to the bowl and turn to coat with oil. Cover bowl with plastic wrap and allow to rise until doubled; 1 hour and 15 minutes.
  6. Preheat oven to 400°F (200°C). Oil a 18 x 13 inch (46 x 33 centimetre) rimmed baking sheet pan with 3 tablespoons (45 millilitres) of olive oil.
  7. Gently press down on the dough to release any gas and turn into the prepared pan.
  8. Pat dough out so it reaches the edges of the pan.
  9. Cover with plastic wrap and allow to rise again, until doubled; 1 hour.

 

How to prepare the topping

  1. In a large nonstick skillet, heat 1 tablespoon (15 millilitres) of olive oil. Add the onions and sauté until golden. Remove from skillet and set aside.
  2. Add the pears to the same pan and cook on one side until lightly browned, about 2 minutes. Flip and sprinkle in the Redpath® Golden Yellow Sugar. Cook, flipping pears occasionally, until the sugar is melted and bubbling; 3 minutes. Remove from heat and set aside.                                     
  3. How to assemble the Caramelized Pear and Parmesan Focaccia
  4. Press deep indents all over the dough with your fingers. Drizzle with remaining 3 tablespoons (45 millilitres) of olive oil.
  5. Place the pears evenly over the dough.
  6. Sprinkle with the onions, rosemary, sage and cheese.
  7. Sprinkle with pepper and coarse sea salt.
  8. Bake until golden brown; 25 to 30 minutes
  9. Remove and cool in the pan for 10 minutes.
  10. Transfer warm focaccia to a cutting board. Cut into squares - we cut ours into 3 x 4 inch (7.5 x 10 centimetre) portions. Focaccia is best served the day it is made.

 

CHEF'S TIPS

  • Be sure to use firm Bosc pears - overripe pears will not be able to handle being cooked twice.