1 cup warm water
1 package dry active yeast
1/2 teaspoon honey
2–1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup + 3 tablespoons olive oil plus more for oiling bowl and sheet pan
1 red onion, thinly sliced
1 teaspoon light brown sugar
1 Bosc pear, cored and thinly sliced
1/2 cup blue cheese, crumbled plus more for serving
In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast and honey. Let stand for 5 minutes until the yeast becomes foamy. Stir in 1 cup flour and 1/4 cup olive oil. Let stand for an additional 5 minutes. Add the remaining flour and salt and mix on medium speed until a sticky but smooth dough forms. Transfer the dough to an oiled bowl, cover and let rest for 1 hour.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onions for 10 minutes until they start to brown. Stir in the sugar, cover the skillet and cook for an additional 10 minutes until the onions caramelize.
Preheat the oven to 450 degrees F. Oil a 13-inch by 9-inch sheet pan. Stretch the dough to fit the pan. Use your fingers to press dimples all over the dough. Drizzle with 2 tablespoons olive oil. Allow the dough to rise slightly, about 20 minutes.
Sprinkle the onions over the focaccia and top with pear slices and blue cheese. Drizzle the remaining oil on the focaccia and bake for 20 minutes until light golden brown. Transfer to a wire rack to cool. Sprinkle with additional blue cheese as desired.
Focaccia can be served warm or at room temperature.
Adapted from Food & Wine