Pear and walnut focaccia
Quantity : 4 people | Preparation time : 20 min | Cooking time :
30 min
| Resting time: 1h
INGREDIENTS
- 500 g flour T.80
- 20 g honey
- 1 sachet dried baker’s yeast (5g)
- 2 tbsp. teaspoon salt
- 375 cl warm water
- 4 firm pears
- 20 walnut kernels
- 10 cl Emile Noël toasted walnut oil
PREPARATION
Mix the flour, honey, dried yeast and salt in a bowl. Pour in the warm water and knead for 10 minutes, until the dough is smooth and elastic. Cover the bowl and let the dough rise in a warm place for 1 hour. The dough should double in volume.
Preheat oven to 200°C. Slice the pears and remove the core. Coarsely chop the walnuts. Using half the toasted walnut oil, oil a parchment-lined baking sheet. Roll out the dough with your fingertips and pour the remaining oil over it. Place the pear pieces and chopped walnuts on top.
Bake in the oven for 30 minutes. Serve focaccia still warm with blue-veined cheese.
