Recipe: Gorgonzola and Pear Focaccia (with olives, walnuts, lemon peel and herbs)

GORGONZOLA AND PEAR FOCACCIA



FOR THE DOUGH:
1 3/4 cups all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
1 tablespoon sugar
3/4 teaspoon Kosher salt, divided use
1 teaspoon sweet basil
1/2 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
1/2 teaspoon lemon peel
1/4 teaspoon onion powder
1 tablespoon extra virgin olive oil
3/4 cup very warm water (120 to 130 degrees F)

FOR THE TOPPING:
1 tablespoon extra virgin olive oil
1/2 cup (2 ounces) shredded Italian blend cheese
1/3 cup crumbled Gorgonzola cheese
1/2 cup sliced black olives
1 Bosc pear
1/2 cup chopped walnuts

TO PREPARE THE DOUGH:
Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed. Cover and let rise in a warm, draft free place for 30 minutes (will not double in bulk).

Pat dough into a circle with oiled fingers on a greased pizza pan. Dough should be about 1/2-inch thick. Poke holes into the dough about 2-inches apart, using fingers or the handle of a wooden spoon.

TO MAKE THE TOPPING:
Drizzle bread with 1 tablespoon olive oil. Sprinkle evenly with cheeses and olives.

Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.

Bake in preheated 375 degree F oven for 35 minutes or until golden. Serve warm.

Makes 8 servings
Source: Fleishmann's Yeast