Onion-Panchetta Focaccia

Course : Vegetables
Serves: 8
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2 pounds active dry yeast
1/2 cup water
3 cups flour
1 cup milk
1/4 cup olive oil
1/2 pound pancetta
2 medium red onion
1 tablespoon sugar
1/4 cup parmesan cheese
1/2 teaspoon pepper

Preparation / Directions:

disolve yeast in warm water allow to proof for 5-10 minutes place 1 cup flour into a large bowl slowly stir in yeast mixture beat well to blend cover with plastic wrap and allow to rise for 60 minutes stir in remaining 2 cups flour slowly stir in warm milk cover, put in a warm place, and allow to rise for 45 minutes meanwhile, heat olive oil in a heavy skillet, over a moderate flame add pancetta and fry, until browned and crisp drain on a cooling rack and blot with paper towels crumble cooked pancetta and set aside add onions to skillet saute, over medium heat, for 30 minutes, until well softened, not browned add sugar and continue to heat and stir, until caramelized remove from heat, set aside pour dough onto a well oiled baking sheet arrange onions and crumbled pancetta on top of dough bake @ 400 degrees for 30-40 minutes, until well browned remove from heat and let stand for 20-30 minutes before cutting serve warm or at room temperature


Nutritional Information:

672 Calories (kcal); 17g Total Fat; (20% calories from fat); 59g Protein; 86g Carbohydrate; 26mg Cholesterol; 886mg Sodium

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