This amazing and super soft focaccia with bacon and shallots was prepared with ready-made pizza dough bought today at the Ipercoop in Castenaso, and it is truly a delight!
I wasn’t in the mood to knead dough, so I decided to try this ready-made dough, and it was a really tasty surprise that I will definitely use again!
MAYBE I added too much bacon, it is certainly a very rich focaccia, but for this time I’ll overlook the calories, ha ha!
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I have opened a recipe channel open to all and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the subject of SAVORY BREADS, here are other suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 shallots (chopped)
- 7 oz smoked bacon (diced)
- 17.6 oz pizza dough
- 1 tbsp extra virgin olive oil
- 3.5 oz white wine (still)
- 2 tbsps flour
- to taste rosemary (freshly chopped)
- to taste salt
- to taste pepper
Tools
- Pastry Boards
- Knives
- Trays
FOR THE PREPARATION OF THE SOFT FOCACCIA WITH BACON AND SHALLOTS RECIPE
I leave the pizza dough at room temperature and organize for the topping and then…
In a pan without any oil or butter, I put the bacon and shallots and let it brown for 5/6 minutes. Once the fat that forms has dried, I add a little still white wine, letting the alcoholic part of the sauté evaporate.
Season with salt and pepper.
Add the finely chopped fresh rosemary and after a quick stir, turn off and let the focaccia topping cool.
Once cooled, place the dough on the pastry board, spread it a little, and place the mix of bacon, shallots, and rosemary in the center.
Using a little flour, knead well, trying to incorporate the bacon and shallots into the dough with a few folds and little else.
Shape the dough into a leaf form by ovalizing the seasoned dough, spreading it with your hands, and placing it on a sheet of parchment paper at a thickness of about 0.6 inches.
With a sharp cutter and with great care, make a few cuts, and I’m sure you’ll do better than me!
Cover with plastic wrap and, keeping warm and away from drafts, let rise for about 1.5/2 hours.
After the rising time, add a little extra virgin olive oil and bake at roughly 410/428°F (210/220°C), cooking for 20/25 minutes or according to the characteristics of your oven.
I must say that it is very, very good! Soft and fluffy inside with a very tasty crust! Maybe the focaccia is richly topped, but … let me say WHO CARES!
Enjoy your meal! Annalisa
I remind you that at the top where you see the blog menu there is a magnifying glass 🔎 that will allow you to insert an ingredient or the title of a recipe, to find all the preparations with that title or ingredient, and I hope that among these, you will read recipes to your liking!
