Blue Cheese & Pear Focaccia

For the dough

For the topping

Choose a soft, non-gritty pear variety, such as Bosc or similar.

1. Make an elastic dough from the ingredients, then cover and let it rest for 30 minutes.

2. Fold the dough over, then press it into a 25×35 cm (10×14 in) baking sheet. Cover again and let it rise for another 50–60 minutes.

3. Meanwhile, prepare the toppings: slice the onion about 3 mm (⅛ in) thin, then sauté it in 3 tablespoons of oil over low heat until golden brown.

4. Season with salt and pepper and sprinkle with a pinch of brown sugar. Give it another 1–2 minutes until the sugar melts, then set aside.

5. Don't over-brown the onion, as it will keep cooking in the oven. Slice the pear and the blue cheese.

6. Preheat the oven to 200 °C (390 °F) with convection.

7. Drizzle 2–3 tablespoons of olive oil over the dough, then dimple it with your fingers.

8. Arrange the cooked onion evenly over it, then the pear slices. Crumble the blue cheese on top.

9. Place it in the oven and bake for 15–17 minutes.

10. After baking, transfer it to a wire rack so the bottom doesn't get soggy. Let it cool for 10–15 minutes, then slice and serve.