You may also like
Categories:Viewed: 9 - Published at: 8 years ago
Ingredients
- 1 loaf (1 lb.) frozen white bread dough, thawed
- 2 tablespoons fresh lemon juice
- 2 medium firm-ripe pears (about 3/4 lb. total)
- 1 1/2 tablespoons sugar
- 1 teaspoon coarsely ground pepper
- 3/4 cup freshly shredded parmesan cheese
- Parsley leaves (optional)
Method
- Place dough in a lightly oiled 10- by 15-in. rimmed pan; press and push to cover pan evenly. If dough is too elastic, let it rest a few minutes, then press again. Cover dough lightly with plastic wrap and let stand in a warm place until puffy, about 1 hour.
- Meanwhile, put lemon juice in a bowl. Core and thinly slice pears into bowl, mixing fruit with juice. Preheat oven to 400°.
- With your fingertips, gently press dough to cover it with dimpled impressions; also press dough gently into pan corners. Spread pesto evenly over dough. Arrange pear slices on dough and press in gently. Mix sugar and pepper and sprinkle over pears.
- Bake focaccia 20 minutes, then sprinkle with parmesan and parsley. Continue baking until focaccia is well browned on edges and underside, 10 to 15 minutes longer.
- Cut hot or cool focaccia into pieces.
- Make ahead: Cool, cover, and hold at room temperature up to 6 hours. To reheat, lightly cover pan with foil and bake in a 350° oven until warm, 10 to 15 minutes.
- Note: Nutritional analysis is per serving.
