Sage Focaccia With Pepper, Onion And Pancetta Topping

Prep 15 m
Rise 30 m
Bake 35 m
Cook 12 - 13 m



Onion and Pancetta Topping



  1. 1 of 3 In large bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
  2. 2 of 3 To yeast mixture, add 2-1/2 cups of the flour, the olive oil, sage and salt; stir briskly with wooden spoon until smooth. Stir in the remaining 2-1/4 cups flour just until dough begins to pull away from the side of the bowl; dough will be fairly wet and sticky.
  3. 3 of 3 Cover the bowl with plastic wrap and a clean kitchen towel. Let the dough rise in a warm place, away from drafts, until doubled in volume, about 30 minutes.

Onion and Pancetta Topping:

  1. 1 of 4 Meanwhile, in large skillet, heat 1 tablespoon oil over medium heat. Add onions, red pepper and pancetta; cook, stirring occasionally, until vegetables are tender, 12 to 13 minutes. Set aside.
  2. 2 of 4 Heat oven to 500 degrees F. Coat 15 x10 x 1-inch jelly-roll pan with nonstick cooking spray. Scrape dough onto prepared pan, scraping it from sides of bowl with rubber spatula. Gently spread to fill pan.
  3. 3 of 4 Gently brush dough with the remaining 1 tablespoon olive oil. Dip fingers into cold water, then into dough to make indentations. Gently spread top with onion mixture. Sprinkle with coarse salt.
  4. 4 of 4 Place dough in 500 degree F oven; reduce oven temperature to 400 degrees F. Bake 30 to 35 minutes or until crust is browned and sounds hollow when tapped with finger. Remove from pan to wire rack; let cool slightly. Cut into twenty-five 3 x 2-inch pieces. Serve warm or at room temperature. Makes 25 pieces.
Nutrition Information for Sage Focaccia With Pepper, Onion And Pancetta Topping
Servings Per Recipe:
Per Serving: 274 mg sodium, 1 g fiber, 18 g carb., 3 g Fat, total, 107 kcal cal., 4 g pro., 1 mg chol., 0 g sat. fat