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Perfect Fresh Pear and Walnut Sourdough Focaccia: Easy Homemade Recipe

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This easy homemade sourdough focaccia is topped with sweet roasted pears, crunchy walnuts, and fresh rosemary. It’s a forgiving, crowd-pleasing bread that’s perfect for fall gatherings, brunch, or any cozy meal.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (240ml) warm water (about 90°F)
  • ¼ cup (60ml) olive oil, plus extra for drizzling
  • 1½ teaspoons (9g) fine sea salt
  • 1 tablespoon (15ml) honey
  • 2 medium fresh pears (Bosc or Anjou), thinly sliced
  • ½ cup (60g) walnuts, roughly chopped and toasted
  • 2 sprigs fresh rosemary, leaves removed and roughly chopped
  • Flaky sea salt (e.g., Maldon), for sprinkling
  • Extra honey, for drizzling after baking

Instructions

  1. Mix the Dough: In a large mixing bowl, combine flour, sourdough discard, warm water, olive oil, salt, and honey. Mix until a shaggy, sticky dough forms. Cover and let rest for 30 minutes.
  2. Stretch and Fold: Wet your hands. Stretch one side of the dough up and fold it over the center. Rotate the bowl 90° and repeat. Do four folds total. Cover and rest 30 minutes. Repeat this stretch and fold process three more times (four sets total) with 30-minute rests in between.
  3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 1-2 hours, until doubled in size, puffy, and jiggly.
  4. Prepare the Pan: Generously drizzle about 2 tablespoons olive oil into a 9×13-inch baking pan. Spread to coat bottom and sides.
  5. Shape the Dough: Gently turn the dough into the oiled pan. Let rest 10 minutes. Using oiled fingertips, gently press the dough to fill the pan evenly (about ½ to ¾ inch thick). If it springs back, rest another 10 minutes and try again.
  6. Second Rise: Cover the pan and let the dough rise for 1-2 hours, until puffy and almost doubled in height.
  7. Prep Toppings: Thinly slice pears (⅛-inch thick). Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Chop rosemary.
  8. Dimple and Top: Preheat oven to 425°F (220°C). Drizzle 1 tablespoon olive oil over the dough. Use fingertips to press deep dimples all over the surface. Arrange pear slices on top, pressing gently. Sprinkle with walnuts, rosemary, and flaky sea salt.
  9. Bake: Bake for 25-30 minutes, rotating halfway, until deep golden brown and edges are crispy. If browning too quickly, tent with foil for last 5-10 minutes.
  10. Finish and Cool: Remove from oven and cool in pan for 5 minutes. Transfer to a wire rack. While still warm, drizzle with honey. Cool at least 15 minutes before slicing.

Notes

Use ripe but firm pears (Bosc or Anjou). Toast walnuts for best flavor. Don’t skip the stretch and folds—they create the airy texture. Add toppings after the second rise to prevent sinking. For a cold ferment, refrigerate after shaping and bake the next morning.

Nutrition

Keywords: sourdough focaccia, pear walnut focaccia, easy focaccia recipe, sourdough discard recipe, fall bread, homemade focaccia

Find it online: https://bakebeam.com/perfect-fresh-pear-and-walnut-sourdough-focaccia-easy-homemade-recipe/