Pear and Gorgonzola Focaccia

Instructions

1. 1

   The day before, prepare the poolish: dissolve the yeast in the water, then mix in the flour. Let it rise at room temperature for 20-24 hours.

2. 2

   The next day, add the flour and yeast to the poolish and start mixing, adding the water little by little. When you have added at least half of the water, add the salt as well. Once all the water has been added, continue mixing until the dough becomes smooth.

3. 3

   Prepare the filling: coarsely chop the walnuts, peel and dice the pear, and crumble the gorgonzola cheese.

4. 4

   Spread the dough on a baking sheet or on a work surface, add the filling, and fold it in, sealing it well.

5. 5

   Let it rise again in a bowl until it doubles in size, then transfer it to a lightly greased baking sheet and let it rise for another hour.

6. 6

   Lightly grease and press down with your fingers to spread the dough, then bake in a preheated convection oven at 240°C (400°F) for about 15-20 minutes, placing the baking sheet on the lowest rack of the oven for the first 3-4 minutes and then moving it to the middle rack for the remaining time.

7. 7

   The pear and gorgonzola focaccia is ready; let it cool slightly before serving.