

Private: Uncured Pancetta
Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor. Should be cooked before consumption.
Pancetta & Parmesan Focaccia
Ingredients
- 4 ½ cups Flour
- 2 cups warm water
- 14g/ 2 packets Yeast dry
- 1 tbsp. Sugar white
- 2 ½ tbsp. Olive oil
- ¾ tsp. Sea Salt
- 5 sprigs Thyme
- 4 sprigs Oregano
- 5oz. Pancetta diced
- 2oz. Parmesan
Directions
- Mix yeast, sugar with ½ cup water to dissolve
- In a mixer with a dough hook add flour, salt, olive oil, mix slowly
- Now slowly add yeast mix, extra water, thyme, oregano (leaves removes and chopped), and Pancetta. Mix evenly
- In a greased bowl put the dough in a warm place to rise, cover with cling wrap to prevent drying
- When the dough has doubled in size, knock it back down and shape into greased flat baking tray. You may use baking or parchment paper. Spread evenly
- Top with the parmesan cheese
- Bake for 20-25min at 425 degrees