Pear and Brie Focaccia

Adding pears to this recipe adds a delicious sweetness alongside the melted brie and honey balsamic vinegar drizzle.

This recipe works well with Beurre Bosc or Packham pears. Ideally the pears should still be slightly firm.
Recipe by: @feedmeichi

Serves 4
Prep time: 20 minutes (plus 1.5 hours proofing time)
Cook time: 20 minutes

Ingredients
200ml water
1 tsp instant yeast
1 tsp caster sugar
320g plain flour
2 tbsp extra virgin olive oil
½ tsp salt

Toppings:
1-2 pears, sliced into 3mm thick slices with mandolin
65g brie, cut into thin slices
¼ cup walnuts, roughly chopped
Olive oil for drizzling
1 tbsp honey
½ tbsp balsamic vinegar
Salt
Pepper

Method
Prepare the dough by first mixing together water, yeast and sugar in a stand mixer bowl and allow to sit for 5 minutes. Add the flour, olive oil and salt and knead with the dough hook attachment for 5 minutes. Shape into a ball and put in a lightly greased bowl and cover with cling film. Proof the dough for an hour or till doubled in size
When the dough has finished proofing, lightly grease a baking tray with olive oil and press the dough out on the baking tray to a rectangular shape, approximately 0.5-1cm thickness. Cover loosely with a tea towel and set aside to proof for 30 minutes. Preheat the oven to 200 degrees Celsius.
When ready to bake, place the pear slices, brie and walnuts all over the dough. Drizzle with a little olive oil and bake in the oven for 20 minutes or till the edges of the dough start to become golden.
As the focaccia is baking, mix the honey and balsamic vinegar together.
Serve the focaccia warm by lightly seasoning with salt and pepper and drizzle the honey and balsamic vinegar over the top