Bolognese Focaccia with Bacon and Parmesan

Another bread recipe for you. This time, it has bacon in it! You don’t see it, you don’t feel it in the texture…but you taste it. If you don’t tell people it’s there, they will still be able to taste the extra savory bits in it.

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This is different from a normal focaccia that you might buy at a store. It is extra crisp on the outside, and the flavor is really interesting because the seasoning is almost all inside the dough, and not on the top.

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It also shocks me that the bacon is not obvious or seen in the end product. So weird and so cool! In my next post I will share a way of using the leftover focaccia in something else.

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Directions for Bolognese Focaccia with Bacon and Parmesan

Adapted from Essentials of Classic Italian Cooking

  • 1/4 pound bacon, cut into pieces about ½ inch thick
  • 1.5 teaspoons active dry yeast
  • 1.25 cups lukewarm water
  • 3.5 cups flour
  • ¼ cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • Pinch of sugar
  • Olive oil
  • Italian seasoning
  • 1 egg, lightly beaten

Dissolve the yeast, stirring it into ¼ cup of the water. Let it sit for 5-10 minutes. Meanwhile, place the bacon in the food processor and chop very fine.

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Leave it in the bowl, then add the Parmesan cheese, salt, sugar, dissolved yeast, and an additional ½ cup of the water.

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Also add one cup of the flour before turning on the processor.

With the processor on, gradually add the remaining water, and as much flour as necessary to form the dough into a ball.

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Use some oil to coat the inside of a large bowl. Put the dough in the bowl, cover with plastic wrap, and set aside in a draft-free area until it doubles in size (about 2.5-3.5 hours). After it has risen, preheat the oven to 400 degrees.

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Prepare a 9 x 13 baking dish, lined with foil and oiled. Place a large baking sheet in the oven while it preheats. Spread the dough onto the baking dish, gently spreading into all sides. Cover with plastic wrap, and let it rise for about 40 minutes.

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Use a sharp, serrated knife to cut cross-hatches in the top of the dough (diagonal lines across each other).

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Then, brush with the beaten egg (you may not need all of the egg). Sprinkle some Italian seasoning on top, then place the baking dish in the oven on top of the baking sheet.

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Bake for about 30 minutes (the top will become golden).

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Take out the pan and turn off the oven, but close the door. Remove the focaccia from the baking pan, then place the focaccia on the baking sheet in the oven. Allow it to remain in the oven for about 5 minutes until the bottom also browns. Serve warm.

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Directions for Bolognese Focaccia with Bacon and Parmesan (without pictures)

Adapted from Essentials of Classic Italian Cooking

  • 1/4 pound bacon, cut into pieces about ½ inch thick
  • 1.5 teaspoons active dry yeast
  • 1.25 cups lukewarm water
  • 3.5 cups flour
  • ¼ cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • Pinch of sugar
  • Olive oil
  • Italian seasoning
  • 1 egg, lightly beaten

Dissolve the yeast, stirring it into ¼ cup of the water. Let it sit for 5-10 minutes. Meanwhile, place the bacon in the food processor and chop very fine. Leave it in the bowl, then add the Parmesan cheese, salt, sugar, dissolved yeast, and an additional ½ cup of the water. Also add one cup of the flour before turning on the processor.

With the processor on, gradually add the remaining water, and as much flour as necessary to form the dough into a ball.

Use some oil to coat the inside of a large bowl. Put the dough in the bowl, cover with plastic wrap, and set aside in a draft-free area until it doubles in size (about 2.5-3.5 hours). After it has risen, preheat the oven to 400 degrees.

Prepare a 9 x 13 baking dish, lined with foil and oiled. Place a large baking sheet in the oven while it preheats. Spread the dough onto the baking dish, gently spreading into all sides. Cover with plastic wrap, and let it rise for about 40 minutes.

Use a sharp, serrated knife to cut cross-hatches in the top of the dough (diagonal lines across each other). Then, brush with the beaten egg (you may not need all of the egg). Sprinkle some Italian seasoning on top, then place the baking dish in the oven on top of the baking sheet. Bake for about 30 minutes (the top will become golden). Take out the pan and turn off the oven, but close the door. Remove the focaccia from the baking pan, then place the focaccia on the baking sheet in the oven. Allow it to remain in the oven for about 5 minutes until the bottom also browns. Serve warm.

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8 thoughts on “Bolognese Focaccia with Bacon and Parmesan

  1. I missed that you pretty much almost purée the bacon when you described the process before! I think this is the one I had at your place? And that one was delicious! What a great bread to have and I like that you used it for salad croutons too.

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