Pear and Rosemary Focaccia with Fontina Cheese Recipe
Here’s a delightful appetizer to serve at a party - pear and rosemary focaccia with fontina cheese! Perfect if you love Italian cuisine.
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Ingredients
- 1 package (16 ounces) white bread mix with yeast
- 1 1/4 cups very warm water (120º to 130º)
- 1/3 cup olive or vegetable oil
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
- 1 medium unpeeled red or green pear, thinly sliced
- 16 slices Fontina cheese, cut in half
- Fresh rosemary sprigs, if desired
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