Pear, Pecorino, and Thyme Focaccia

Twisted’s Pear, Pecorino & Thyme Focaccia Bread recipe is simply the best focaccia recipe you’ll ever read. Fragrant thyme, succulent pears and salty pecorino flavours all work perfectly together in this Focaccia bread.

Done in 3 hours

Serves 10

Dish by Hugh Woodward

Ingredients

focaccia dough

500gstrong bread flour

350mlwater

50golive oil

10gsalt

5gdry active yeast

5gsugar

50gpecorino romano, diced finely

10gfresh thyme leaves

1/2firm pear, sliced thinly

glaze

1 tbspolive oil

1 tbspwhite vinegar

1 tbsp honey

to tastesalt and pepper

Fragrant thyme, juicy pears and salty pecorino, all encased in the ultimate crispy/chewy focaccia. We take our bread serious around these parts, and there's nothing more important when blending a number of flavours into a bake than getting the balance just right. This focaccia recipe does exactly that.

Method

In a stand mixer, using a hook attachment, on medium speed mix together the flour, water, oil, salt, yeast and sugar until combined. Switch to high and knead until the dough comes away from the bowl.

Transfer the dough to an oiled bowl and cover with cling film. Let rise for 1-2 hours, being sure to fold edges into the center every 30 minutes.

*optional at this point* cover and transfer to the fridge to proof overnight. About 2 hours before baking, remove from the fridge and bring to room temperature. *continue*

Grease a deep baking dish with olive oil. When dough has doubled in size, transfer to the lined and greased baking dish. Gently spread to the edges, but don’t worry as it rests more it will spread out and fill the pan.

Sprinkle over the finely diced pecorino and chopped thyme over top. Cover with cling film and double in size again.

Preheat the oven to 220ºC. Pour 1 - 2 tbsp olive oil on top. Poke your fingers into the dough firmly to create indents. Arrange sliced pears and a few sprigs of thyme.

Bake for 15-20 minutes until golden brown.

Meanwhile, in a bowl, mix olive oil, vinegar and honey, salt, and pepper to taste until smooth. Brush the mixture over the focaccia when hot out of the oven.

Slice and serve with a heavy fine grating of pecorino romano.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.