Focaccia with Caramelized Red Onion, Pancetta, and Oregano

Name: Focaccia with Caramelized Red Onion, Pancetta, and Oregano
Yield: Makes two 9-inch loaves
Cuisine: Italian
Ingredients: 1/2 cup (2½ ounces), all-purpose flour; 1/3 cup (2⅔ ounces), water, room temperature; 1/4 teaspoon, instant or rapid-rise yeast; 2 1/2 cups (12½ ounces), all-purpose flour; 1 1/4 cups (10 ounces), water, room temperature; 1 teaspoon, instant or rapid-rise yeast; 1 tablespoon, kosher salt, divided; 1/4 cup (1¾ ounces), extra-virgin olive oil; 4 ounces finely chopped, pancetta; 1 chopped, red onion; 2 tablespoons, water; 2 teaspoons, minced fresh oregano

5 comments

Appears in Cook's Country August/September 2020

Desserts or Baked Goods

Italian

Breads

We simplify this chewy bread by baking it in two cake pans.

SERVESMakes two 9-inch loaves

TIME1½ hours, plus 7 hours resting, 1½ to 2 hours rising, and 30 minutes cooling

Focaccia with Caramelized Red Onion, Pancetta, and Oregano

WHY THIS RECIPE WORKS

The key to our focaccia recipe was using a “pre-ferment” that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more complex than it would get by...

This is a members' feature.