• 1 cup warm water
• 1 package active dry yeast
• 1/2 teaspoon honey
• 2 1/2 cups all-purpose flour
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 large onion, thinly sliced
• 1 teaspoon light brown sugar
• 1 large Bosc pear, cored and sliced
• 1/2 cup crumbled blue cheese

• In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.

• Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.

• Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.

• Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool.

Serve.

Switch it up a bit:
Swap the pears for crumbled bacon, chopped tomatoes, fresh basil, Asiago cheese, the options are endless!