Pear & Brie Focaccia

Fun focaccia has been all the rage lately, and for good reason! It is an airy, spongy bread with a crisp bottom that is a great base for all sorts of toppings. I chose to lean into the late summer/early fall flavors for this recipe. This focaccia is topped with lightly spiced pears, creamy brie cheese, fresh thyme, and a drizzle of honey. Make it your own by adjusting the ratio of toppings to your liking.

Prepare the Dough

Start the dough by mixing together warm water, instant yeast, 1 Tbsp of olive oil, 1 tsp of honey, and salt in a large bowl of a stand mixer fitted with a dough hook attachment. Add bread flour and mix until fully combined and the dough is starting to pull away from the sides of the bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.

Stretch and fold the rested dough by following these instructions: Using your hands, pull the dough from one edge of the bowl and stretch it upward. Then let that dough fold over the dough in the bottom of the bowl. Rotate the bowl a quarter turn and repeat. Do this for a total of 4 times. The dough will be a little sticky, and that’s okay. It should look like the image below

Re-cover the bowl and let the dough rest for another 15 minutes.

Repeat the stretch and folds from above. Cover the bowl and let the dough rise for 1 hour.

Add 1 Tbsp of olive oil to a 9x13 inch metal baking dish. Spread the oil around the bottom of the pan.

Pour the dough into the oiled pan. Stretch and fold the dough by pulling the top over the bottom and then the bottom over the top. Flip the folded dough over so the smooth side is on top. Roughly shape the dough into a rectangle, but don't worry about stretching it out to fill the entire pan at this point (see the image below for reference).

Cover the pan and let the dough rise again for 1 hour and 30 minutes.

Prepare the Pears

While the dough is rising, prepare your pear toppings. Add chopped pears, water or pear juice, and cinnamon (if using) to a small saucepan. Simmer over medium-low heat until the pears have softened and the liquid has evaporated.

Assemble the Focaccia

Preheat the oven to 425°F.

Using oiled fingers, gently press on the dough to create dimples and spread the dough to evenly fill the pan. Evenly sprinkle the prepared pears, brie cubes, and chopped thyme over the dough. Use your fingers to press the toppings slightly into the dough and create more dimples. Drizzle on the remaining 1 Tbsp of olive oil.

Bake the Focaccia

Bake the focaccia at 425°F for 22-25 minutes until it is golden brown. Allow the focaccia to cool and set in the pan for 10 minutes.

Drizzle with honey, slice, and enjoy!

This bread is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 3-5 days.

Author: Laura's Bake Lab

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Pear & Brie Focaccia

Focaccia bread topped with pears, brie, thyme, and honey.

Prep time: 30 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 55 M

Ingredients

Dough

• 1 and 3/4 cups water, warmed to ~105°F
• 2 tsp instant yeast
• 3 Tbsp olive oil, divided
• 1 tsp honey
• 1 and 1/2 tsp salt
• 4 cups bread flour

Toppings

• 1 and 1/2 cup pears, chopped into 1/2 inch cubes
• 1/4 cup water or pear juice
• 1/4 tsp ground cinnamon, optional
• 6-8 oz brie cheese, chopped into 1/2 inch cubes
• 1 Tbsp fresh thyme, roughly chopped
• honey, to taste

Instructions

Prepare the Dough

1. In a large bowl of a stand mixer fitted with a dough hook attachment, mix together the warm water, yeast, 1 Tbsp of olive oil, 1 tsp of honey, and salt until combined.
2. Add the flour and mix until fully combined and the dough is starting to pull away from the sides of the bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.
3. Stretch and fold the rested dough by following these instructions: Using your hands, pull the dough from one edge of the bowl and stretch it upward. Then let that dough fold over the dough in the bottom of the bowl. Rotate the bowl a quarter turn and repeat. Do this for a total of 4 times. Re-cover the bowl and let the dough rest for another 15 minutes.
4. Repeat the stretch and folds from step 3. Cover the bowl and let the dough rise for 1 hour.
5. Add 1 Tbsp of olive oil to a 9x13 inch metal baking dish. Spread the oil around the bottom of the pan.
6. Pour the dough into the oiled pan. Stretch and fold the dough by pulling the top over the bottom and then the bottom over the top. Flip the folded dough over so the smooth side is on top. Roughly shape the dough into a rectangle, but don't worry about stretching it out to fill the entire pan at this point. Cover the pan and let the dough rise again for 1 hour and 30 minutes.

Prepare the Pears

1. Put the chopped pears, water or pear juice, and cinnamon (if using) in a small saucepan.
2. Simmer over medium-low heat until the pears have softened and the liquid has evaporated.

Prepare, Bake, and Finish the Focaccia

1. Preheat the oven to 425°F.
2. Using oiled fingers, gently press on the dough to create dimples and spread the dough to evenly fill the pan.
3. Evenly sprinkle the prepared pears, brie cubes, and chopped thyme over the dough. Use your fingers to press the toppings slightly into the dough and create more dimples. Drizzle on the remaining 1 Tbsp of olive oil.
4. Bake the focaccia for 22-25 minutes until it is golden brown. Allow the focaccia to cool and set in the pan for 10 minutes.
5. Drizzle with honey, slice, and enjoy!
6. This bread is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 3-5 days.

https://www.laurasbakelab.com/blog/pear-brie-focaccia

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