OLIVE FOCACCIA WITH PANCETTA AND ONION TOPPING
Categories Bread Food Processor Olive Onion Pork Bake Rosemary Bacon Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Combine 1 3/4 cups flour, yeast, sugar and salt in processor. Combine 3/4 cup hot water and 1 1/2 tablespoons olive oil in cup. With machine running, pour water mixture into processor through feed tube. Process until dough forms, then continue processing 40 seconds to knead. Add olives and process to combine. Knead dough on floured surface until no longer sticky, adding more flour if necessary.
- Grease medium bowl with olive oil. Add dough, turning to coat surface. Cover with towel and let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
- Preheat oven to 375°F. Grease 13-inch pizza pan or baking sheet. Punch dough down. Let rest 5 minutes. Roll out to 12-inch round on flour surface. Transfer to prepared pan. Build up edges slightly. Let rise in warm draft-free area 15 minutes. Dimple surface of dough all over with fingertips and build up edge again. Let rise in warm draft-free area 15 minutes longer.
- Meanwhile, heat 1 tablespoon olive oil in heavy medium skillet over medium-high heat. Add chopped pancetta, onion and 1 1/2 teaspoons chopped rosemary and sauté until onion just begins to soften slightly, about 5 minutes. Remove onion mixture from heat.
- Tilt skillet with onion mixture and, with pastry brush, brush bread dough with olive oil in bottom of skillet, using additional olive oil if necessary to coat. Top bread dough with onion mixture. Sprinkle with freshly ground pepper. Bake bread until brown on bottom and edges, about 30 minutes. Cut hot bread into wedges. Transfer wedges to platter. Garnish focaccia with fresh rosemary sprigs if desired and serve.
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Peter Lugo
lpeter23@yahoo.comThis focaccia is a bit time-consuming to make, but it's worth it. It's so delicious!
Suelaman raho
raho46@gmail.comI love the combination of flavors in this focaccia. It's a perfect savory bread.
Agbenouho Marcel Koukoudjoe
agbenouho_m80@yahoo.comThis focaccia is a great way to use up leftover pancetta.
CoachSarfo
coachsarfo@gmail.comI made this focaccia for a party, and it was gone in minutes. Everyone loved it!
Hridoy Bapari
h-b63@hotmail.comThis focaccia is so easy to make, and it's always a crowd-pleaser.
Mian Mannan
mannan-mian55@gmail.comI'm not a big fan of pancetta, so I used bacon instead. It turned out great!
Memo memo
memo59@hotmail.comThis focaccia is the perfect combination of salty and savory. It's a great appetizer or snack.
Wilbert Chiponda
chiponda@yahoo.comI would have liked the focaccia to be a bit more crispy, but overall it was a good recipe.
Mohdsaleem Abbasi
m@hotmail.comI used a different type of cheese than the recipe called for, and it turned out great. This recipe is very versatile.
Dithapelo Fafah
dfafah70@gmail.comThe focaccia was a bit too salty for my taste, but otherwise it was very good.
ANUSHA BULATHSINHALA
anusha.bulathsinhala86@gmail.comThis was my first time making focaccia, and it turned out amazing! The instructions were easy to follow, and the bread was delicious.
Jamari Dagoat
dagoat@gmail.comI've made this focaccia several times now, and it always turns out great. It's a great recipe for a party or potluck.
Master Ramzan joyia
m_j13@yahoo.comThis focaccia was a hit! The flavors of the pancetta and onion were perfectly balanced, and the bread was soft and fluffy. I will definitely be making this again.