SpinneysFOOD Bottled Drinking Water 680ml, lukewarm
Active dry yeast ½ tsp
Brown sugar 3 tsp
00 flour 600g
Rye flour 200g
SpinneysFOOD Fine Sea Salt 3 tbsp
SpinneysFOOD Mediterranean Extra Virgin Olive Oil 120ml, plus extra for greasing and finishing
Pear 1
Gorgonzola 100g
SpinneysFOOD Fresh Rosemary 3 sprigs

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pear and gorgonzola focaccia

Italian 20 Mins Prep · 30 Mins Cook

In a medium-sized bowl, stir together 600ml of water, yeast and sugar until the sugar dissolves. In a very large bowl, whisk the flours and 1 tablespoon of salt together then add the yeast mixture and 4 tablespoons of olive oil. Stir until just combined then cover and proof overnight until doubled in volume.
Spread 2 tablespoons of olive oil in a 40cm x 30cm rimmed baking sheet.
Fold the dough onto itself once and then place it in the baking sheet. Drizzle 2 tablespoons of olive oil on the dough then spread and stretch it to fit the baking sheet. Using your fingers, create dimples in the dough.
Mix 2 teaspoons of salt and the remaining water together until the salt dissolves, then pour over the dough to fill the dimples. Leave the sheet in a warm place to proof until bubbly.
Preheat the oven to 200°C, gas mark 6, with a large baking sheet inside.
Thinly slice the pear.
Spread the gorgonzola evenly over the dough then arrange the pear slices on top and scatter with the rosemary.