FOCACCIA with caramelized onions, pears and fourme d'ambert - Fromage AOP Fourme d'Ambert
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Ingredients
- 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
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