Skip to main content

Savory Pear Flatbread with Gorgonzola for #twelveloaves

#TwelveLoaves -September: Hosted by moi. Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread with Pears. Let's get baking! 

I love bread. I especially love unique savory bread. So, when this month's #twelveloaves popped up with 'pears' as our theme, I wracked my brain to come up with something unique and savory. Introducing my savory pear flatbread with gorgonzola. I'm also hosting this event; see all the pear-pairings after my recipe. Enjoy!

  • 2 C warm water
  • 1 T active dry yeast
  • 1 T ginger syrup
  • 5 C flour, plus additional for kneading
  • 1 T freshly ground sea salt, plus more for sprinkling
  • 1/2 C extra-virgin olive oil
  • 1 C crumbled gorgonzola, divided into 1/2 C portions
  • 4 fresh pears, cored and thinly sliced
Combine the warm water, yeast and ginger syrup in a small bowl. Let the yeast bloom for 10-15 minutes.

In a large mixing bowl, combine the flour, salt, and olive oil with the yeast mixture. Beat with a wooden spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is really sticky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.

Line a jelly roll pan with parchment paper. Turn the dough into the jelly roll pan. Drizzle some olive oil over the top.

Stretch the dough to fit the pan. Then press your fingers through the dough, making dimples all the way to the pan, all over the dough.

Put the dough in the warm place until it has doubled in size again, about 30 minutes. Shave gorgonzola over the top and lay thinly sliced pears over the cheese.

Let the dough rise for another 30 minutes. While the dough is rising a third time, preheat the oven to 425 degrees F.

Generously sprinkle the top of the focaccia with some sea salt and lightly drizzle a little more olive oil on top. Bake the dough until the top of the loaf is golden brown, about 30 to 35 minutes.

Remove the focaccia from the oven and let it cool before cutting and serving.

#TwelveLoaves September: Pears If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do! 

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme! 
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 
3. Have your Twelve Loaves bread that you baked this September 2014, and posted on your blog by September 30, 2014.

#TwelveLoaves runs smoothly with the help of our bakers. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef.

Check out the other great pear-pairings below.
Wowza. These gals can bake.

Asian Pear Bread by NinjaBaking
Pear and Almond Muffins by Basic N Delicious
Pear and Cherry Sourdough Bread by Karen's Kitchen Stories
Pear and Walnut Sticky Buns by Kudos Kitchen by Renee
Pear, Banana, and Quinoa Muffins by Rhubarb and Honey
Pear Streusel Sweet Rolls by Try Anything Once Culinary
SavoryPear Flatbread with Gorgonzola by Culinary Adventures with Camilla
Sour Cream Pear Bread by That Skinny Chick Can Bake
Turkish Pear Coffee Bread by A Shaggy Dough Story

And here's where you can link in your Twelve Loaves pear bread...


  1. Pears and gorgonzola - why not? they do pair nicely in a panini, so this flatbread MUST be terrific. Did the boys give the bread two thumbs up?

  2. I adore pears and gorgonzola together. Such a nice idea to create a flatbread with this combo. Thank you so much for hosting this month's event!:)

    1. It's my favorite pear + cheese combo. Thanks for starting this group! It's fabulous.

  3. I would probably sit down and wind up eating the entire loaf. Especially if I had a bottle of wine. I love this combo! Thanks so much for being our host this month :)

  4. Now this is MY kind of the combination of pears and blue cheese. Truly divine.

  5. Oh I love pears with blue cheese. I used to order a similar flatbread as an appetizer until I learned that I could make it without too much fuss at home. Love this!!

    1. I know. It's so easy! I make at least a version every couple of weeks or so.

  6. Mmmm. Gorgonzola is such a great addition to anything - especially bread! Thank you for hosting, Camilla..And sharing your delectable recipe!

  7. I love your savory spin on pears! I had pear gorgonzola salad once and I was so impressed with the pairing. (Or should I say...pearing?) This bread would be excellent to try. I think I can still get pears...

  8. I've GOT to try this. Gorgonzola is one of my favorites and paired with pears? Beyond awesome. Thanks for sharing it. And for hosting too!

  9. Pear and gorgonzola sounds sooooo good!!! Love this flatbread!!

  10. What a great combination, Camilla! The caramelizing sweet pears go so beautifully with the salty gorgonzola. Gorgeous bread!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce