Stir flour, yeast, and salt in a large bowl, keeping yeast and salt separate initially.
Mix olive oil and water in a separate bowl.
Combine the oil mixture with dry ingredients to form a soft dough.
Knead the dough on a floured surface for 10 minutes until smooth.
Place dough in an oiled bowl, cover, and let rise in a warm place for 90 minutes.
Preheat the oven to 220°C.
Knock back the risen dough and shape it into a large circle.
Place on a tray, cover, and prove until 1.5 times its size.
Dimple the dough, brush with oil, and sprinkle with salt and rosemary.
Bake at 220°C for 10 minutes, then reduce to 190°C for 25-30 minutes.
Cool the bread slightly on a wire rack.
Place halved and cored pears cut-side up in a roasting tray.
Scatter a mixture of pepper, sugar, and salt over the pears.
Drizzle cider vinegar, olive oil, and 30ml water over the pears.
Roast at 190°C for 25 minutes.
Turn pears over, add 45ml water, and roast for 15-20 minutes until tender.
Arrange rocket on a plate and drizzle with seasoned olive oil.
Scatter walnuts and gorgonzola over the leaves.
Serve warm pears, roasting juices, prosciutto, and focaccia alongside the salad.