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Blue Cheese, Pear and Caramelised Onion Foccacia

Makes: 1  25x25cm loaf Recipe course:  MainTotal time (min.): 2hr
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500g plain flour 
7g dried yeast
8g flake sea salt
400ml lukewarm water
1/3 cup olive oil
3 medium brown onions, thinly sliced
Salt, pepper
1 tbsp caraway seeds
1 ripe pear, thinly sliced
100 Stilton blue cheese


1 -  In the bowl of the Chef Baker XL, combine the flour, yeast and salt, using the in built scales to measure the quantities.

2 -  Secure the dough hook, release the top of the machine and lower. 

3 -  Add the water, using the inbuilt scales to measure, then turn the mixer on to speed 4 and mix the dough for 5 minutes, until smooth and elastic. 

4 -  Remove the bowl from the mixer, cover with a wet tea towel and let the dough prove for 45 minutes, doubling in size.

5 -  Meanwhile add 2 tbsp of olive oil to a medium saucepan and add the onions with a good pinch of salt. Mix this and place over a medium/high heat to cook for 3 minutes stirring then cover with a lid, turn the heat to medium and continue to cook for 10 minutes, stirring often. 

6 -  Remove the lid and continue to cook the onions for 5 minutes to caramelise and soften. Set aside to cool. 

7 -  Once the dough has risen, gently knock it back and transfer it to a lightly greased 25 cm square baking tray and drizzle with 1 tbsp of olive oil. Use your fingers to press the dough into the tray evenly then spoon over the onions, scatter the caraway seeds and the sliced  pear over the onion then crumble over the blue cheese. Drizzle with 2 tbsp more of olive oil and allow to rise for 15-20 minutes. 

8 -  Preheat the oven to 220 C and once the dough has risen again in the baking tray, transfer it to the oven to cook for 25-30 minutes. Allow to cool in the tin for 10 minutes then transfer to a cooling rack to cool for another 5 minutes before slicing and serving warm.