An autumn symphony of aromas and flavors: a focaccia crispy outside and soft inside, enriched by sweet pears, assertive blue cheese, and mixed farmhouse cheese. A surprising combination that seduces the palate with sweetness, creaminess, and intense aromatic notes. Ideal to impress at the table with an appetizer that smells of Italian tradition and creativity.
Focaccia dough: Dissolve the yeast in warm water with the salt. Add the flour and oil, knead vigorously until you obtain a smooth ball. Cover and let rise for 1 hour until doubled in size.
Shaping and second rising: Grease a baking tray with oil and spread the dough evenly with your fingers. Cover and let rise for another 30 minutes.
Ingredient preparation: Wash and dry the pear, slice it thinly keeping the skin for a rustic touch. Crumble the Erborinato Ramato Vaccino coarsely and cut the Formaggio Misto del Casale into small pieces.
Arrange the pears in a circle on the focaccia, then distribute the cheeses and the picked thyme.
Drizzle a bit of oil on the surface and bake in a preheated oven at 220°C (static) for about 18 minutes, until golden.
Upon removing from the oven, add a few drops of Acacia honey to enhance the aromatic notes. Serve the focaccia warm and fragrant.
If you want to enhance the recipe at the end of cooking:
Consume immediately to maintain freshness and creaminess. If necessary, store in the refrigerator in an airtight container for up to 1 day and warm slightly before serving.
Italy, 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 |
