This amazing and super soft focaccia with bacon and shallot was made with ready-made pizza dough bought today at the Ipercoop in Castenaso, and it is truly delicious!
I wasn’t in the mood to knead, so I wanted to try this ready-made dough, and it was really a tasty surprise that I will definitely use again!
MAYBE I put too much bacon; it’s definitely a very well-seasoned focaccia, but this time I’ll overlook the calories, haha!
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Always on the theme of SAVORY LEAVENED BREADS, here are other proposals 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)
- 1.1 lbs pizza dough
- 1 tbsp extra virgin olive oil
- 3.5 oz white wine (still)
- 2 tbsp flour
- to taste rosemary (fresh, chopped)
- to taste salt
- to taste pepper
Tools
- Work Surfaces
- Knives
- Baking Trays
FOR PREPARING THE SOFT FOCACCIA WITH BACON AND SHALLOT RECIPE
I leave the pizza dough at room temperature and prepare for the seasoning, so…
In a small pan without any oil or butter, I put the bacon and the shallot and let them brown for 5/6 minutes. Once the fat is rendered and evaporated, I add a little still white wine, allowing the alcohol in the sauté to evaporate.
I adjust the salt and pepper.
I add the finely chopped fresh rosemary and after a quick stir, I turn off the heat and let the focaccia seasoning cool.
Once it is cool, I place the dough on the work surface, spread it a little, and put the mixture of bacon, shallot, and rosemary in the center.
With a little help from some flour, I knead well, trying to incorporate the bacon and shallot into the dough with a few folds and not much else.
I try to give a leaf shape to the dough by elongating the seasoned dough ball, stretching it with my hands, and placing it on a baking sheet lined with parchment paper to a thickness of about 0.6 inches.
With a sharp cutter and great care, I make some incisions, and I’m sure you’ll do better than me!
I cover with plastic wrap and keep it in a warm place away from drafts, letting it rise for about 1 and a half to 2 hours.
After the rising time, I add a little extra virgin olive oil and bake at about 410-430°F, cooking for 20/25 minutes or depending on the characteristics of your home oven.
I must say it is very good! Soft and tender inside with a very tasty crust! Maybe it’s very seasoned, THE FOCACCIA, but… let me say WHO CARES!
Enjoy your meal! Annalisa
I remind you that at the top where you see the blog menu, you’ll find a magnifying glass 🔎 that will allow you, by entering an ingredient or the title of a recipe, to find all the preparations that have that title or ingredient, and I hope among these, you’ll read recipes to your liking!
