by The Wolf Cafe Pear & Goats Cheese on toasted Sea Salt Focaccia
INGREDIENTS
• 2/3 Conference pears or 3/4 English pears • 125g Goats cheese • Hot honey • 150g Walnuts • Sea salt • 2 tsp Brown sugar
For the Freshly made Focaccia • 25g Olive Oil (plus extra for drizzling) • 500g Strong Flour • 7g dried fact action yeast • 350g warm water
METHOD
1. Add flour, yeast, a pinch of sea salt, olive oil and the warm water to a mixing bowl 2. Using a mixer with a dough hook, mix for 8/10 minutes (or by hand until smooth) 3. Place dough in a well oiled bowl, in a warm place and cover with a cloth to double in size 4. Once doubled, transfer the dough to a well oiled baking tray approximately 20cm x 25cm 5. Use fingers to spread dough to the edge of the tray and drizzle with oil 6. Once again, use fingers to dimple the surface and leave to rest for 30 minutes 7. Once rested, sprinkle with sea salt and
8. While the focaccia is baking, slice the pears lengthways into thick slices, this should be about four slices per pear 9. Lightly fry in some salted butter and a slinking of brown sugar on each side, until golden 10. Once the focaccia is baked, allow to cool somewhat and then slice into roughly 6 large rectangular slices 11. Toast the bread lightly on a hot skillet pan (or in a toaster) 12. Slice the goats cheese thinly and layer on the top of the toasted focaccia then top with the fried pears 13. Drizzle the honey over the toast and top with walnuts and a pinch of sea salt
bake for 15/20mins in a preheated oven at 240°c (220°c fan oven)
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