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Homemade focaccia bread is an impressive crowd-pleasing recipe. This variation using pears, ground pepper, and parsley pesto will really wow the tastebuds.

Recipe by Sunset November 2008

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Recipe Summary

total:
2 hrs
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place dough in a lightly oiled 10- by 15-in. rimmed pan; press and push to cover pan evenly. If dough is too elastic, let it rest a few minutes, then press again. Cover dough lightly with plastic wrap and let stand in a warm place until puffy, about 1 hour.

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  • Meanwhile, put lemon juice in a bowl. Core and thinly slice pears into bowl, mixing fruit with juice. Preheat oven to 400°.

  • With your fingertips, gently press dough to cover it with dimpled impressions; also press dough gently into pan corners. Spread pesto evenly over dough. Arrange pear slices on dough and press in gently. Mix sugar and pepper and sprinkle over pears.

  • Bake focaccia 20 minutes, then sprinkle with parmesan and parsley. Continue baking until focaccia is well browned on edges and underside, 10 to 15 minutes longer.

  • Cut hot or cool focaccia into pieces.

  • Make ahead: Cool, cover, and hold at room temperature up to 6 hours. To reheat, lightly cover pan with foil and bake in a 350° oven until warm, 10 to 15 minutes.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

198 calories; calories from fat 35%; protein 6.5g; fat 7.7g; saturated fat 2g; carbohydrates 28g; fiber 2.3g; sodium 321mg; cholesterol 4.8mg.
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