Autumn symphony of aromas and flavors: a focaccia crispy on the outside and soft inside, enriched with sweet pears, bold Erborinato Vaccino cheese, and mixed cheese from the farmhouse. 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 lukewarm water together 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 in size.
Shaping and second rising: Oil a baking tray 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 on for a rustic note. Coarsely crumble the Erborinato Ramato Vaccino and cut the Mixed cheese from Casale into pieces.
Arrange the pears in a circle on the focaccia, then distribute the cheeses and the thyme leaves.
Drizzle a little oil on the surface and bake in a preheated oven at 220°C (static) for about 18 minutes, until golden.
When out of the oven, add a few drops of Acacia honey to enhance the aromatic notes. Serve the focaccia hot and crispy.
If you want to enrich the recipe at the end of cooking:
Consume immediately to maintain crispness and creaminess. If necessary, store in the refrigerator in an airtight container for up to 1 day and warm slightly 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 |
