Pear and Rosemary Focaccia with Fontina Cheese

Name: Pear and Rosemary Focaccia with Fontina Cheese
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams package white bread mix with yeast; 16 slices Fontina cheese, cut in half; 1 medium unpeeled red or green pear, thinly sliced; 79 milliliters olive or vegetable oil; 296 milliliters very warm water (120º to 130º)

The recipe Pear and Rosemary Focaccia with Fontina Cheese could satisfy your Mediterranean craving in about 1 hour and 10 minutes. This recipe serves 16. One portion of this dish contains about 9g of protein, 17g of fat, and a total of 273 calories. Head to the store and pick up vegetable oil, fontina cheese, very warm water, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Dough

All Purpose Flour

Water

Yeast

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

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 untildouble.

Ingredients you will need

Cooking Spray