Can I make the focaccia with goat cheese, pears, and sausage in advance?

Name: Focaccia with goat cheese, pears, and sausage
Cook time: 1 min
Total time: 1 min
Ingredients: DOUGH:; 550 gr. flour; 300 ml lukewarm water; 10 gr. fresh yeast; 1 tsp honey; 1 tsp salt; TOPPINGS:; 150 g fresh goat cheese; 2 pieces of sausage sliced; 1 pear sliced; a few cherry tomatoes; 1 red onion sliced; a few sprigs of rosemary; salt; olive oil; DIP:; 4 tbsp canola oil; 2 tbsp raspberry vinegar; a few sprigs of fresh thyme; 0.5 bunch of chives finely chopped; tsp honey; pepper; salt

Focaccia is best eaten fresh, but you can make it in advance and keep it at room temperature. You can warm it briefly in an oven before serving.

Focaccia with goat cheese, pears, and sausage

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1h35

I love stuffing dough with delicious ingredients. A homemade focaccia is just the best!

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Ingredients

What do you need?

Quantity:

DOUGH:
550 gr. flour
300 ml lukewarm water
10 gr. fresh yeast
1 tsp honey
1 tsp salt

TOPPINGS:
150 g fresh goat cheese
2 pieces of sausage sliced
1 pear sliced
a few cherry tomatoes
1 red onion sliced
a few sprigs of rosemary
salt
olive oil

DIP:
4 tbsp canola oil
2 tbsp raspberry vinegar
a few sprigs of fresh thyme
0.5 bunch of chives finely chopped
tsp honey
pepper
salt

DOUGH:
550 gr. flour
300 ml lukewarm water
10 gr. fresh yeast
1 tsp honey
1 tsp salt

TOPPINGS:
150 g fresh goat cheese
2 pieces of sausage sliced
1 pear sliced
a few cherry tomatoes
1 red onion sliced
a few sprigs of rosemary
salt
olive oil

DIP:
4 tbsp canola oil
2 tbsp raspberry vinegar
a few sprigs of fresh thyme
0.5 bunch of chives finely chopped
tsp honey
pepper
salt

Preparation method

How do you make this?

DOUGH: Combine the flour with the salt in the mixing bowl.

Dissolve the fresh yeast in the lukewarm water, add the honey. Pour the dissolved yeast over the flour and knead everything together for 5 minutes (until the dough pulls away from the bowl).

Roll the dough evenly over a floured board. (1 cm) Let the dough rise in a baking tray lined with baking paper and cover it with plastic wrap.

Top with slices of sausage and goat cheese. Press in slices of pear, cherry tomatoes, and sliced red onion. Strip the leaves from the rosemary, chop finely, and distribute over the focaccia. Bake at 220°C for 25 minutes in a conventional oven. In a baking oven, you can bake the focaccia when the wood at the back of the oven is smoldering and there are no flames, place it a bit towards the front and turn it around occasionally for even baking.

Mix all the ingredients for the oil-vinegar dip.