SUNDAY BRUNCH - BELLISSIMA FOCACCIA
We are back from our Italian adventures and have brought with us this bellisima focaccia recipe - just in time for Sunday Brunch. If you like blue cheese, this topping combo is the dream!!! Stay in your comfy pjs and keep this Sunday morning slow and tasty.
![Sunday Brunch with Irish pyjamas brand Moon and Mellow - bellisima focaccia recipe](https://cdn.shopify.com/s/files/1/0094/8338/6942/files/IMG-9699_480x480.jpg?v=1661067885)
You will need:
- 400g strong flour
- 100g semolina
- 300ml lukewarm water
- 1 sachet dried yeast
- 1/2 tbsp of caster sugar
- 1/2 tbsp salt
- olive oil
- 1 large conference pear cored and thinly sliced
- 2 red onions thinly sliced
- 1 tsp light brown sugar
- 100g gorgonzola (or other blue cheese of choice)
- 2 sprigs of rosemary
Method:
- add the yeast and caster sugar to the lukewarm water. Mix and then allow to sit for 5 minutes until it foams on top.
- mix the flour, semolina and salt in a large bowl and make a well in the middle. Add the water/yeast mixture into the middle and mix with a fork until it all combines.
- kneed for 5 minutes until the dough is smooth.
- rub olive oil around the inside of a clean bowl and place the dough inside and turn over in the oil. Cover with cling film and allow to sit for 30 minute until it doubles in size.
- while the dough is sitting make the topping.
- cook the onions in the pot on a low heat with some olive oil. Cover with a lid and cook for 10 minutes. Stirring occasionally.
- then add the sugar and cook with the lid on for a further 10 minutes, continuing to stir occasionally.
- when the dough is ready, pierce it with your fingers to release the air then place on a baking tray and spread it out to cover the tray. Use your fingers to dimple it all over. Then leave to sit and prove for a further 20 minutes.
- arrange the toppings: first drizzle 2 tbsp of olive oil all over, then scatter the onion, followed by the pear, then the blue cheese, scatter the rosemary leaves and finally drizzle with 2 more tbsp of olive oil.
- bake in a preheated oven (220°C/425°F/gas 7) for 20 minutes. The topping should be golden and the dough cooked through.
Buon Appetito