for 1 bread

Dough

1 kg	brown flour
3 tsp	salt
1 parcel	dry yeast (approx. 7 g)
4 dl	water
5 dl	pear juice
½ bunch	dill, finely chopped

Focaccia

2 tbsp	olive oil
1	pear, cut into slices approx. 4 mm thick
1	fennel, cut into slices approx. 4 mm thick
½ tsp	sea salt

Bake

½ tbsp	liquid honey
½ bunch	dill, torn into pieces

How it's done

Dough

Mix the flour, salt and yeast in the food processor bowl. Add the water, pear juice and dill, mix, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

Place the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers, cover and leave to rise once again for approx. 30 mins. Drizzle the oil over the dough, make indentations with oiled fingers. Top with the pear and fennel, sprinkle with the fleur de sel.

Bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly on a cooling rack. Top with the honey and dill.

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