FOCACCIA with caramelized onions, pears and fourme d’ambert

FOCACCIA with caramelized onions, pears and fourme d’ambert Print the recipe


  • 200 g of AOP Fourme d’Ambert
  • 260 g flour
  • 1 sachet (6 g) dry baker’s yeast
  • 16 cl of warm water
  • 35 ml of olive oil + 3 tbs
  • 3 tsp sugar
  • 1 red onion
  • 1 pear
  • 2 branches of rosemary
  • salt


  1. Dilute the sugar and yeast with warm water and let stand for 15 minutes.
  2. Slice the onion and peel off the rosemary.
  3. Heat a little olive oil, add the minced onion and sprinkle with 2 tsp of sugar. Continue cooking 10 minutes over low heat to caramelize the onion. Reserve.
  4. Gradually incorporate flour and salt as well as olive oil into the yeast mixture. Knead the dough about 10 minutes by hand or robot.
  5. Cover the dough and let rise 1h30 at room temperature.
  6. Cut the AOP Fourme d’Ambert into large cubes, the pear into slices.
  7. Spread the dough on a plate covered with parchment paper, arrange the cubes of AOP Fourme d’Ambert by pushing them into the dough.
  8. Form holes in the dough with your fingers and brush with olive oil.
  9. Divide the caramelized onions, rosemary leaves, pear slices and finish with salt.
  10. Bake in the oven 25 minutes.

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