Pear And Pepper Focaccia

1. 1

   Place dough in a lightly oiled 10- by 15-in. rimmed pan; press and push to cover pan evenly. If dough is too elastic, let it rest a few minutes, then press again. Cover dough lightly with plastic wrap and let stand in a warm place until puffy, about 1 hour.

2. 2

   Meanwhile, put lemon juice in a bowl. Core and thinly slice pears into bowl, mixing fruit with juice. Preheat oven to 400u00b0.

3. 3

   With your fingertips, gently press dough to cover it with dimpled impressions; also press dough gently into pan corners. Spread pesto evenly over dough. Arrange pear slices on dough and press in gently. Mix sugar and pepper and sprinkle over pears.

4. 4

   Bake focaccia 20 minutes, then sprinkle with parmesan and parsley. Continue baking until focaccia is well browned on edges and underside, 10 to 15 minutes longer.

5. 5

   Cut hot or cool focaccia into pieces.

6. 6

   Make ahead: Cool, cover, and hold at room temperature up to 6 hours. To reheat, lightly cover pan with foil and bake in a 350u00b0 oven until warm, 10 to 15 minutes.

7. 7

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.