I guess that right after these Christmas holidays -with hearty meals and sweet-filled tables- you will not be in the mood for a cake. Hence today's recipe. Pear gives this foccacia a freshness that helps balance the rest of ingredients.
If you have already seen the recipe, you will see that it takes 14 hours for the dough to rest. I know, that's a lot. But do not hit the back button yet! It's actually not that much if you think that you will have to do virtually nothing during that time. You can prepare the dough the night before, let it sit in the fridge for 12 hours and have it ready for next day's lunch.
This recipe has a very special ingredient too. The Acacia Honey with Truffle. This honey contains truffle, a real delicacy, and it pairs wonderfully with the flavors of this foccacia.
Pear, Chèvre and Caramelized Onion Foccacia with Acacia Honey with Truffle
- 350g bread flour
- 310ml water
- 25g fresh yeast
- 1 tsp salt
- 1 large onion
- olive oil
- 1/2 tsp baking soda
- 100g chèvre
- 1 large pear
- Acacia honey with Truffle
- Mix fresh yeast with water and add 175g of flour. Stir with a spatula up until well incorporated.
- Let it rest for 2-3 minutes.
- Add the flour left and salt. Stir well.
- Let the dough sit on the fridge for 12 hours.
- Grease the tray with some olive oil and spread the dough on it. Let it sit for 2 hours at room temperature.
- To caramelize onion: cut the onion in julienne strips. Pour the onion in a frying pan with olive oil and sprinkle with salt. Stir so all the onion is covered in oil and cook for 5 minutes over low heat. Add 1/2 tsp of baking soda and stir (it will turn yellow). Cook for 30 minutes over low heat, up until the onion is caramelized.
- Poke holes on the dough with your fingers (or a wooden spoon). Distribute the ingredients on the foccacia and add some olive oil.
- Bake at 230ºC (446ºF) for 30 minutes.
I hope you liked it, and that those 14 hours haven't scared you off!