Golden Pear & Rosemary Portuguese Focaccia

What Makes This Special

Golden Pear & Rosemary Portuguese Focaccia brings together traditional Portuguese flavors and autumnal comfort. The creaming method—usually used for cakes—creates a surprisingly tender, airy crumb in the focaccia, while slow baking gently caramelizes pears for a warm, cozy finish. The use of cornmeal gives a beautiful golden hue and a delicate crunch, making every bite visually inviting and texturally exciting.

Ingredients

This focaccia celebrates autumn pears complemented by rosemary and the richness of butter. The creaming method, rare for bread, incorporates more air and fat, giving a softer, almost cake-like texture, while still keeping the classic chewiness of focaccia. Cornmeal brings authenticity and a golden tone.

For the Focaccia Dough

• Bread Flour (350g): High protein for structure and chew.
• Fine Cornmeal (50g): Adds golden color and a subtle crunch.
• Instant Yeast (7g): Quick rise, saving precious time.
• Fine Sea Salt (1 tsp): Enhances flavor.
• Unsalted Butter (40g, room temp): Key for the creaming method, yielding tenderness and flavor.
• Extra Virgin Olive Oil (30ml): Adds moisture and fragrance.
• Lukewarm Water (200ml): Activates yeast, hydrates dough.

For the Topping

• Ripe Pear (1 large, 180g): Sliced thin for speedy caramelization.
• Light Brown Sugar (2 tbsp): Coats pears, boosting caramel notes.
• Fresh Rosemary (1 tsp, chopped): Earthy and aromatic.
• Flaky Sea Salt & Black Pepper: For final seasoning and depth.

Instructions

Step 1: Cream the Butter, Oil, and Sugar

Place the unsalted butter and olive oil into your stand mixer bowl. Beat with the paddle attachment on medium speed for 2-3 minutes until pale, creamy, and slightly fluffy.

• Why? The creaming method, more common in cake baking, incorporates air and evenly disperses fat, giving the focaccia a unique tenderness. This step ensures the bread’s crumb is soft and golden.

Tip: Scrape down the bowl as needed for even mixing.

Step 2: Add Dry Ingredients & Hydrate

Add the brown sugar, instant yeast, and salt to the creamed mixture. Mix briefly, then add the flour and cornmeal. Mix on low speed until combined (30 seconds). With the mixer running, gradually pour in the lukewarm water. Switch to a dough hook and knead on medium for 4 minutes (or by hand for 6 minutes) until the dough is sticky but smooth.

• Why? Slow, even hydration prevents lumps and supports gluten development while keeping the dough tender.

Step 3: First Rise (Quick Proof)

Scrape the dough into a lightly oiled bowl. Cover with a kitchen towel or wrap, and place in a warm spot for 20 minutes. The dough should puff up but not necessarily double in size (the fast yeast helps keep this step short).

Step 4: Prepare Caramelized Pears

Meanwhile, heat a small skillet over medium-low. Add the sliced pears and sprinkle with 1 tbsp of the brown sugar. Cook, stirring occasionally, until the pears are golden and just tender, about 5-7 minutes. Set aside.

Step 5: Shape and Top the Focaccia

Line your baking tray with parchment and drizzle with olive oil. Turn out the dough onto the tray. With oiled fingertips, gently stretch and press the dough to fit the tray, dimpling the surface. Top with caramelized pears, remaining brown sugar, rosemary, and a sprinkle of flaky salt and (if desired) black pepper.

Step 6: Slow Bake

Preheat oven to 180°C (fan 160°C) while finishing prep. Place tray in the center of the oven. Bake for 30-33 minutes, until golden, puffed, and the pears are caramelized around the edges.

Step 7: Cool & Serve

Let the focaccia cool for 10 minutes. Drizzle with a little extra olive oil before slicing. Enjoy warm for peak coziness!

Pro Tips

• Master the Creaming Method: Ensure butter is truly room temperature—too cold and it won’t whip; too warm and it gets greasy.
• Quick Rise Hack: If your kitchen is cool, proof the dough in an oven with the light on or over a bowl of warm water.
• Even Pear Slices: Use a mandolin or a sharp knife for uniform slices—this ensures quick, even caramelization.

Troubleshooting

Dough too sticky to handle? Lightly oil your hands and work surface to prevent sticking, rather than adding more flour (which can toughen the bread).

Focaccia not browning enough? Make sure your oven is fully preheated and finish with a quick 2-minute broil at the end (watch closely!) for extra golden color.

Variations

• Apple & Sage: Swap pears for tart apples and add fresh sage instead of rosemary for a savory twist.
• Walnut & Blue Cheese: Sprinkle chopped toasted walnuts and crumbled blue cheese over the pears before baking for a richer flavor.
• Fig & Thyme: Use sliced autumn figs and fresh thyme for a Mediterranean note.

Storage

Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in a hot oven for 5 minutes to refresh the texture.