Pancetta & Parmesan Focaccia
Private: Uncured Pancetta

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


  • 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


  1. Mix yeast, sugar with ½ cup water to dissolve
  2. In a mixer with a dough hook add flour, salt, olive oil, mix slowly
  3. Now slowly add yeast mix, extra water, thyme, oregano (leaves removes and chopped), and Pancetta. Mix evenly
  4. In a greased bowl put the dough in a warm place to rise, cover with cling wrap to prevent drying
  5. 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
  6. Top with the parmesan cheese
  7. Bake for 20-25min at 425 degrees