Smoky Bacon Focaccia
Why settle for regular focaccia when you can take it up a notch with smoky, crispy bacon? This homemade bacon focaccia is soft, fluffy, and packed with rich, savory goodness in every bite. Serve simply with extra virgin olive oil and balsamic vinegar or stuff with your favorite filling to make a hearty sandwich.
Ingredients
1 cup lukewarm water
2 ¼ teaspoons instant yeast
¼ tsp sugar or honey
2 ½ cups (325g) all-purpose flour
3 tbs extra virgin olive oil
1 tsp fine sea salt
400 gm bacon, diced.
Method
1. Fry half of the bacon and set aside.
2. Combine the warm water, yeast, sugar and 1 tbs extra virgin olive oil. Let it sit for 5 minutes.
3. Stir in the flour and salt.
4. Add the fried portion of the bacon.
5. When the dough comes together, transfer it on to a floured board and knead 10 to 15 times until smooth.
6. Transfer the dough to a large oiled bowl, cover and let it rise at room temperature until doubled in size.
7. Preheat oven to 230C.
8. Spread 1 tbs of extra virgin oil onto a parchment paper-lined 9 x 13-inch baking sheet.
9. Transfer the dough on to the baking sheet and gently press it into the pan. Use your fingers to dimple the dough, then drizzle the top with the other portion of uncooked bacon and the remaining olive oil. Let the dough rise for 20 to 30 minutes.
10. Bake until golden brown, 15 to 20 minutes.
11. Let the baked focaccia bread cool completely on a wire rack.
Tips
You can make the dough a day in advance. For the first rise, proof the dough in the refrigerator instead of at room temperature. Rub the dough with olive oil, place it in a bowl, cover and leave it for at least 12 hours and up to 3 days. When ready to bake, remove the dough from the refrigerator, leave on the counter for 2 hours. Then put the dough onto the oiled baking pan and follow the filling, second proofing and baking directions.
