Savory Pear and Gorgonzola Focaccia
By boscobojo
Ingredients
- 1 lb. frozen bread dough, thawed and at room temperature
- 1/2 tsp. Italian seasoning
- 1/8 tsp. garlic powder
- 2 medium ripe pears (Bartlett or Anjou), halved, cored and sliced thin
- 3 Tbl. balsamic vinegar, divided
- 1/4 cup crumbled Gorgonzola cheese
- 1/4 cu grated Romano or Parmesan cheese
- 4 tsp. olive oil
- 1 tsp. sugar
- 2 tsp. finely chopped fresh sage
Details
Preparation
Step 1
Spread dough onto a greased baking sheet to 12X9 inch rectangle using well oiled hands. Let rise 20 minutes in draft-free, warm area. Press fingers into dough to create dimples; sprinkle evenly with Italian seasoning and garlic powder.
Place pear slices with 2 Tbl. balsamic vinegar in a small bowl; stir to coat. Place pear slices on top of dough arranging in a circular pattern; sprinkle with Gorgonzola and Romano cheese.
Bake in a preheated 425 degree oven for 18 to 20 minutes or until crust is golden; remove from oven.
Combine remaining balsamic vinegar, olive oil and sugar in a small bowl; gently brush top of focaccia while hot. Sprinkle with sage. Cool in pan on wire rack. Cut into squares to serve.
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