Foccacia pear and nuts
- 500 g T.80 flour
- 20 g honey
- 1 sachet of dehydrated baker’s yeast (5g)
- 2 cuil. to salt coffee
- 375 cl of warm water
- 4 firm pears
- 20 walnut kernels
- 10 cl Emile Noël toasted walnut oil
In a bowl, mix flour, honey, dehydrated yeast and salt. Pour the warm water and knead for 10 minutes, until you get a smooth, elastic paste. Cover the bowl and raise the dough in a warm place for 1 hour. The dough should double in volume.
Preheat the oven to 200°C. Cut the pears into slices and remove the heart. Roughly chop the nuts. With half of the toasted walnut oil, oil a baking sheet covered with parchment paper. Spread the dough with your fingertips on which you pour the rest of the oil. Place on top the pear pieces and chopped nuts.
Bake and cook for 30 minutes. Serve the still warm focaccia with marbled cheese.