Nutrition Facts
3 servings
3
Bacon Focaccia Recipe
Head to Italy with this delicious bacon focaccia recipe. Easy to prepare and very tasty, this dish is ideally served with a salad and will delight your taste buds.
Ingredients
100 Smoked Bacon Bits
250 Type 55 flour
½ Baker's yeast
15 Lukewarm water
2 Olive oil
1 Salt
Flower of salt
Ground pepper
Fresh rosemary
Directions
1
Pre-cook the smoked bacon in a skillet over medium heat for just a few minutes, until they get a nice color (they will finish cooking in the oven).
2
Knead together the flour, warm water, yeast, olive oil, and salt to obtain a soft and elastic dough.
3
Cover with a cloth and let it double in size.
4
When the volume has doubled, place the dough on a floured work surface and punch it down.
5
Grease a rectangular mold and place the dough in it, cover, and let rise for 45 minutes.
6
Preheat the oven to 200°C.
7
Make wells with your fingertips, drizzle with olive oil, sprinkle with fleur de sel, pepper, and pieces of rosemary, then add the bacon.
8
Bake for 10 minutes at 200°C, then lower to 180°C for the remaining 10 to 15 minutes.
9
To finish, sprinkle with chopped fresh rosemary when the focaccia has cooled down.
Ingredients
Ingredients
100 Smoked Bacon Bits
250 Type 55 flour
½ Baker's yeast
15 Lukewarm water
2 Olive oil
1 Salt
Flower of salt
Ground pepper
Fresh rosemary
Directions
Directions
1
Pre-cook the smoked bacon in a skillet over medium heat for just a few minutes, until they get a nice color (they will finish cooking in the oven).
2
Knead together the flour, warm water, yeast, olive oil, and salt to obtain a soft and elastic dough.
3
Cover with a cloth and let it double in size.
4
When the volume has doubled, place the dough on a floured work surface and punch it down.
5
Grease a rectangular mold and place the dough in it, cover, and let rise for 45 minutes.
6
Preheat the oven to 200°C.
7
Make wells with your fingertips, drizzle with olive oil, sprinkle with fleur de sel, pepper, and pieces of rosemary, then add the bacon.
8
Bake for 10 minutes at 200°C, then lower to 180°C for the remaining 10 to 15 minutes.
9
To finish, sprinkle with chopped fresh rosemary when the focaccia has cooled down.
Notes
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