12856 Italian Bacon and Onion Flat Bread Makes 1 large flat bread Wed Aug 06 07:59:08 -0700 2008 Tue Feb 03 02:33:09 -0800 2009 Licensed http://www.chow.com/recipes/12856 Tue, 03 Feb 2009 10:33:09 GMT Thick like pizza crust, focaccia is Italy's puffy, versatile yeast bread that is often topped with everything from sautéed onions and bell peppers to boiled chickpeas to tangy grated cheeses, or studded with various types of meats, herbs, or even coarse salt. The tradition in Bologna is to enrich the flat bread with spicy pancetta and onions, and while it can certainly be served with meals, the bread is most often eaten as a snack or taken on picnics. Impractical as it can be to serve this bread straight from the oven, any piping hot focaccia is a real treat.

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  • In a small bowl, sprinkle the yeast over ½ cup of the water, stir, and let proof 5 to 10 minutes.
  • In a large mixing bowl, combine the flour and salt and stir till well blended. Add the remaining water, 2 tablespoons of the oil, and the yeast mixture and stir with a wooden spoon till the dough is almost sticky, adding a little more water if necessary. Transfer to a lightly floured surface and knead the dough till slightly spongy, about 5 minutes. Form the dough into a ball, return it to the bowl, cover with plastic wrap, and let rise in a warm area till doubled in bulk, about 2 hours.
  • In a skillet, fry the pancetta over moderate heat till browned and drain on paper towels. Add the onion to the fat, stir till golden, about 5 minutes, and add to the pancetta.
  • Grease an 8-by-12-inch baking pan and set aside.
  • Punch down the dough in the bowl, add the pancetta and onion, and stir till well blended. Transfer to a floured surface, knead about 5 minutes, place on the prepared pan, and stretch the dough out to almost fill the pan. Brush with the remaining oil, cover with plastic wrap, and let rise about 30 minutes.
  • Preheat the oven to 425°F.
  • Bake the flat bread till golden brown, 20 to 25 minutes, transfer to a rack to cool slightly, and serve warm or at room temperature.
    • ]]>     http://www.chow.com James Villas 50 Main 1 envelope active dry yeast

    ]]>     1 cup lukewarm water

    ]]>     3 cups all-purpose flour

    ]]>     1 tablespoon salt

    ]]>     3 tablespoons olive oil

    ]]>     ¼ pound pancetta, diced

    ]]>     1 medium onion, finely chopped

    ]]>     19 bread