Focaccia with Grapes, Pancetta, and Rosemary
Servings: 6 people
Ingredients
for the dough
- 4 cups (512 grams) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon instant yeast
- 2 cups lukewarm water
for assembly
- 5 tablespoons extra-virgin olive oil plus more for greasing
- 3 cups sliced onions (about 3 medium onions halved and thinly sliced}
- Pinch kosher salt
- 1 cup halved seedless grapes red or green
- 1 cup finely diced pancetta
- 1 tablespoon minced fresh rosemary
Instructions
- Whisk the flour, salt, and yeast together in a large bowl. Add the water, then stir together until a sticky dough forms. Cover the bowl with a damp kitchen towel (or plastic wrap), and set it aside in a warm spot to rise until doubled in bulk, about 1-1.5 hours.
- Meanwhile, get the fillings prepped (onions sliced, grapes halved, pancetta diced, rosemary minced).
- Heat a tablespoon of olive oil over medium-high heat. When it starts to shimmer, add the sliced onions and a pinch of salt. Reduce the heat to medium-low, cook, stirring every few minutes, until the onions are lightly golden, about 15 minutes. [Don't overdo it here, as they'll cook more in the oven.] Remove from the heat and let them cool.
- Put a rack in the center of the oven and preheat to 425 F. Line a rimmed baking sheet or light-colored 9x13-inch pan with parchment paper. Pour 3 tablespoons of the olive oil onto the sheet pan. Deflate the dough with two forks by pulling it towards the center of the bowl. Rotate the bowl by quarter turns as you deflate the dough, gently forming a rough ball. Lift the dough into the sheet pan using the two forks, then roll the dough ball in the oil to coat it all over. Let it rest for 20 minutes without touching.
- Grease your hands lightly with olive oil so the dough doesn't stick, then gently press down on the dough in the pan, then gently stretch the sides outward to all four corners. When the dough starts resisting being stretched, let it rest for 5 minutes, then stretch it again. Repeat the gently pull/rest cycle until the dough fills out most of the sheet pan. This shouldn't take more than a few rounds. Use all ten fingers to dimple the top of the dough.
- Scatter the cooled caramelized onions over the surface of the dough, followed by the halved grapes, the diced pancetta, and the minced rosemary. Drizzle the remaining tablespoon of olive oil over top of everything, then once again, use all ten fingers to dimple the dough and gently stretch the sides towards the edges of the pan (if necessary).
- Place the pan in the oven oven and bake for 25 to 40 minutes (depending on which pan you used), until the top turns golden brown and the bottom is crisp. Check to be sure none of the toppings start to blacken/burn, if they do, you can gently cover the top with foil.
- Remove the focaccia from the oven and transfer it to a cooling rack. Let it cool for 10 minutes, then cut it into squares and serve warm.
Notes
To make a plain focaccia (for sandwiches or general eating), follow the recipe until the dough is stretched to fit the pan.
Drizzle the top of the focaccia with 1 tablespoon extra-virgin olive oil, 1 teaspoon flaky sea salt, and if desired, 1 tablespoon minced fresh rosemary.
Bake for about 25 minutes or until golden brown and crisp on the bottom