An autumn symphony of scents and flavors: a focaccia that's crispy on the outside and soft on the inside, enriched with sweet pears, bold blue cow cheese, and mixed farmhouse cheese. A surprising combination that seduces the palate with sweetness, creaminess, and intense aromatic notes. Ideal for impressing at the table with an appetizer that smells of Italian tradition and creativity.
Focaccia dough: Dissolve the yeast in warm water along with the salt. Add the flour and oil, knead vigorously until you get a smooth ball. Cover and let rise for 1 hour, until doubled.
Rolling out and second rise: Grease a baking tray with oil and spread the dough evenly with your fingers. Cover and let rise for another 30 minutes.
Preparing ingredients: Wash and dry the pear, slice it thinly keeping the skin for a rustic touch. Coarsely crumble the Blue Cow Cheese and cut the Mixed Farmhouse Cheese into pieces.
Arrange the pears in a radial pattern on the focaccia first, then distribute the cheeses and the stripped thyme.
Drizzle a little oil on the surface and bake in a preheated oven at 220°C (static) for about 18 minutes, until golden brown.
Once out of the oven, add a few drops of Acacia honey to enhance the aromatic notes. Serve the focaccia hot and fragrant.
If you want to enrich the recipe after cooking:
Consume immediately to maintain crispness and creaminess. If necessary, store in the refrigerator in an airtight container for up to 1 day and slightly warm before serving.
Italia, Emilia Romagna
| Energy (kcal) | 187.6 |
| Carbohydrates (g) | 26.57 |
| of which Sugars (g) | 5.13 |
| Fat (g) | 6.23 |
| of which Saturates (g) | 2.5 |
| Protein (g) | 7.22 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.47 |
