Pear Focaccia

Name: Pear Focaccia
Total time: 16 h 15 min
Yield: 12 serving(s)
Ingredients: 4 c. all-purpose flour; 2 tsp. instant yeast; 2 tsp. kosher salt; 1 tsp. sugar; 2 1/4 c. lukewarm water (should feel slightly warm to the touch, not hot); 1/3 c. plus 1 Tbsp olive oil, plus more for fingertips; 2 firm but not hard Red Anjou or Seckel pears, sliced 1/4 in. thick; 1 tsp. flaky salt; 4 tbsp. sanding sugar, divided

A little sweet, a little savory!

By Kristina KurekPublished: Dec 14, 2022

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pear focaccia on a terra cotta background

Mike Garten

Yields:

12 serving(s)

Total Time:

16 hrs 15 mins

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For a lovely sweet-savory crossover, top focaccia with pears (we like Red Anjou or Seckel), flaky salt, and sanding sugar. For slices that hold their shape when baking, opt for firm—but not hard—pears when shopping.

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Ingredients

4 cups
all-purpose flour
2 tsp.
instant yeast
2 tsp.
kosher salt
1 tsp.
sugar
2 1/4 cups
lukewarm water (should feel slightly warm to the touch, not hot)
1/3 cup
plus 1 Tbsp olive oil, plus more for fingertips
2
firm but not hard Red Anjou or Seckel pears, sliced 1/4 in. thick
1 tsp.
flaky salt
4 Tbsp.
sanding sugar, divided

Directions

1. Step 1In large bowl, whisk together flour, yeast, salt, and sugar. Stir in water until dough forms; scrape down bowl so no dough clings to sides. Cover bowl tightly with plastic wrap. Refrigerate at least 12 hours. and up to 24 hours (dough should double in volume).
2. Step 2About 2 1/2 to 4 hours before baking, pour 1/3 cup oil into 9- by 13-inch metal baking pan. Tilt to coat bottom and sides of pan.
3. Step 3Using stiff rubber spatula or bowl scraper, pull in edges of dough to meet center (this simultaneously deflates dough, readying it for its second rise, and forms it into a mass).
4. Step 4Flip dough into oiled pan and use fingertips inserted slightly into dough to gently splay it out to cover as much of pan as possible (it will be supple and stretchable, yet resilient). It is helpful to also lift, shimmy, and stretch dough; don’t worry if it doesn’t fill corners of pan completely. Cover pan tightly with plastic wrap and let rise until slightly more than doubled in volume, 2 to 3 hours.
5. Step 5Position rack on lowest rung in oven (about 3 inches from bottom) and heat to 475°F.
6. Step 6Uncover dough and coat fingertips in oil. Working quickly, “dimple” dough all over by inserting splayed-out fingertips straight down through dough to bottom of pan and pulling back up. Arrange pear slices across dough, overlapping some and leaving some dough showing.
7. Step 7Drizzle with 1 tablespoon olive oil, then sprinkle with flaky salt and 2 tablespoons sanding sugar.
8. Step 8Bake 20 minutes, then sprinkle with remaining 2 tablespoons sanding sugar. Bake until pears begin to color around edges and dough is golden brown, 10 to 15 minutes more. Let cool 5 minutes, then use offset spatulas to transfer to wire rack. Let cool at least 5 minutes before serving.