Ingredients
For the dough:
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey
4 cups all-purpose flour
1/4 cup TAO Extra Virgin Olive Oil
1 teaspoon Kosher salt
For the topping:
1 large yellow onion, thinly sliced
2 tablespoons TAO Extra Virgin Olive Oil
1 1/2 tablespoon light brown sugar
1 pear, thinly sliced
6 ounces blue cheese, crumbled
Directions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Let the mixture sit for 5 minutes, or until the yeast is frothy.
Add the all-purpose flour, olive oil, and Kosher salt to the bowl and stir until a dough forms.
Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl and cover with a clean kitchen towel. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Preheat the oven to 400°F.
In a skillet over medium heat, sauté the thinly sliced onion in olive oil until it is soft and lightly browned, about 10-15 minutes.
Add the light brown sugar to the skillet and cook for another 5 minutes, stirring frequently.
Roll out the dough into a large rectangle and transfer it to a greased baking sheet.
Spread the caramelized onions evenly over the top of the dough.
Arrange the thinly sliced pear on top of the onions.
Sprinkle the crumbled blue cheese over the top of the pear.
Bake the focaccia for 25-30 minutes, or until the crust is golden brown and crispy.
Let the focaccia cool for a few minutes before slicing and serving.