Little compares to a slice of warm bread when it’s cold outside. This recipe brings beloved fall and winter flavors like pear and rosemary into an easy focaccia to warm you from the inside out. With this style of bread, there’s very little kneading required since resting the dough helps it rise on its own. The result is a simple, easy-to-make dish that shines as an appetizer, side dish or snack.
Don’t care for pears? Simply replace them with apples or omit them completely.
How To:
- In a medium bowl, whisk together 2 ½ cups 100°F to 110°F water, the yeast, and honey, and let sit for 5 minutes or until foamy. Add the flour and 5 teaspoons sea salt and mix well until a shaggy dough forms. Set aside.
2. In a large bowl, add 4 tablespoons of the olive oil. Transfer the dough to the bowl, turning to coat all sides. Cover and refrigerate for 8 hours or up to 1 day.
3. Remove dough from the refrigerator and sprinkle the rosemary and chives on top. Oil your hands and lift one edge of the dough straight up and fold it toward the middle, covering the herbs. Rotate the bowl 90 degrees and repeat until all four sides have been folded. Flip the dough over and, using both hands, grip the center and lift the dough, folding it in half, and lay it back down. Repeat 2 to 3 times, or until herbs are fully incorporated in the dough.
4. Grease a rimmed sheet pan with butter and 1 tablespoon of olive oil. Transfer the dough to the sheet pan and drizzle any leftover olive oil from the bowl over the dough. Let the dough rest, uncovered, until doubled in size, anywhere between 1 ½ to 3 hours. You’ll know the dough is ready if you poke it gently and it springs back slowly, leaving a slight indentation.
5. Preheat the oven to 450°F. If the dough doesn’t reach the edges of the pan, gently pull the dough to the corners with oiled hands. Sprinkle the cheddar cheese, rosemary and chives on top of the dough to garnish. With fingers spread, start to press the toppings into the dough, creating dimples. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with 1 teaspoon flaky sea salt.
6. Bake for 20 to 30 minutes or until golden brown and crispy.
Recipe adapted from: Bon Appetit