SWEET WHOLE WHEAT FOCACCIA WITH PEARS AND WALNUTS

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Sweet Whole Wheat Focaccia with Pears and Walnuts image

This slightly sweet focaccia (three tablespoons sugar in the dough and another sprinkled over the top) is quite beautiful and makes a perfect fall or winter bread. It's great on its own, and also great with cheese. I like to pair it with blue cheese in particular. There are sweet, nutty and savory flavors at play here, with the rosemary-scented olive oil and pears, and the walnuts tucked into the bread's dimples.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 18

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
1 tablespoon / 15 g sugar
3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
2 tablespoons / 30 grams sugar
3 tablespoons extra-virgin olive oil
Scant 3/4 cup / 100 grams unbleached all-purpose flour
1/2 cup / 60 grams fine cornmeal
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
2 teaspoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1/4 cup / 35 grams chopped walnuts
1 pound ripe but firm pears, peeled, quartered, cored and sliced in wedges (about 1/2 inch thick at thickest point)
1 tablespoon / 15 grams sugar
1/8 teaspoon ground cinnamon

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in sugar and flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl with sugar and olive oil. Add flours (including cornmeal) and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. Dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make dough by hand, combine yeast and water as directed and whisk into the sponge with sugar and olive oil. Whisk in all-purpose flour. Add salt, cornmeal and whole wheat flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (coat the bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
  • Preheat oven to 425 degrees after 15 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Combine rosemary and olive oil for the topping in a small pan and heat just until herbs begin to sizzle. Wait 30 seconds, swirl the oil in the pan, then pour mix into a ramekin or a small measuring cup. Allow to cool.
  • With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Place walnut pieces in the indentations. Distribute pears evenly over dough and drizzle on the oil with rosemary (you will have to distribute clumps of rosemary that remain behind in the cup with your fingers). Combine remaining tablespoon of sugar and the cinnamon, and sprinkle evenly over pears and dough.
  • Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 288 milligrams, Sugar 9 grams

Yagub Balacayev
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I love this focaccia! It's so soft and fluffy, and the pears and walnuts add a delicious sweetness and crunch. I also like to add a sprinkle of cinnamon to the honey butter, which gives it a nice warm flavor.


Ashiq Mashoq
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This recipe is a keeper! The focaccia was delicious, and the pears and walnuts were a perfect addition. I will definitely be making this again.


Blackie 72
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I followed the recipe exactly, but my focaccia didn't turn out as good as I expected. The bread was a bit dry and the pears were not very flavorful. I'm not sure what went wrong.


Arfon Wynne
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This focaccia was a bit too sweet for my taste. I think I would have preferred it with less honey or sugar. Otherwise, it was a good recipe.


hunter nimmo
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I love the combination of sweet and savory in this focaccia. The pears and walnuts add a delicious crunch and sweetness, while the honey butter adds a touch of richness. I also like to add a sprinkle of rosemary or thyme to the dough for extra flavor


Angelica Hope
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This focaccia is so easy to make and it always turns out perfect. The pears and walnuts add a delicious flavor and texture. I love to serve it with a cup of coffee or tea.


Onnesha Anwar Nuhaa
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I've made this focaccia several times now, and it's always a crowd-pleaser. The pears and walnuts add a touch of sweetness and crunch that makes this bread irresistible. I also like to add a sprinkle of rosemary or thyme to the dough for extra flavor


Afaque Laghari
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This focaccia is a bit time-consuming to make, but it's worth the effort. The bread is so soft and fluffy, and the pears and walnuts add a delicious sweetness and crunch. I love to serve it with a cup of soup or salad.


Cassie Chaffin
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I made this focaccia for a picnic and it was a huge hit! Everyone loved the combination of sweet and savory flavors. I will definitely be making it again.


MD Riaz Kham
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This focaccia is a perfect fall treat! The pears and walnuts give it a warm and cozy flavor. I also like to add a sprinkle of nutmeg or pumpkin spice to the dough.


Juvenal Patrick
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This recipe was easy to follow and the focaccia turned out great! I used a combination of Bartlett and Anjou pears, and they were both delicious. I also added a sprinkle of cinnamon to the honey butter, which gave it a nice warm flavor.


karungi Bella
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I'm not a big fan of pears, but I loved this focaccia! The walnuts and honey butter really balance out the sweetness of the pears. I will definitely be making this again.


jona backa
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This focaccia is amazing! It's so soft and fluffy, and the pears and walnuts add a delicious sweetness and crunch. I love to serve it with a cup of coffee or tea.


Malik Imaran
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I followed the recipe exactly, but my focaccia didn't turn out as good as I expected. The bread was a bit dry and the pears were not very flavorful. I'm not sure what went wrong.


Ram Kafle
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This focaccia was a bit too sweet for my taste. I think I would have preferred it with less honey or sugar. Otherwise, it was a good recipe.


Shakeel Ilyas
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I love the combination of flavors in this focaccia. The pears are sweet and juicy, the walnuts are crunchy and nutty, and the whole wheat flour gives the bread a hearty flavor. I also like the addition of the honey butter. It really takes the focacci


MrsLynn Edwards
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This recipe is a keeper! The focaccia was delicious, and the pears and walnuts were a perfect addition. I will definitely be making this again.


Isuwa Luther
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I've made this focaccia several times now, and it's always a winner. It's so easy to make, and it always turns out perfectly. The pears and walnuts add a lovely flavor and texture. I also like to add a sprinkle of rosemary or thyme.


brian livingstone
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This focaccia was a hit at my dinner party! The combination of sweet pears, crunchy walnuts, and nutty whole wheat flour was divine. The bread was light and fluffy, with a crispy crust. I highly recommend this recipe!