Focaccia with Caramelized Red Onion, Pancetta, and Oregano

Name: Focaccia with Caramelized Red Onion, Pancetta, and Oregano
Cuisine: Italian
Ingredients: 1/2 cup (2½ ounces/71 grams), all-purpose flour; 1/3 cup (2⅔ ounces/75 grams), water, room temperature; 1/4 teaspoon, instant or rapid-rise yeast; 2 1/2 cups (12½ ounces/354 grams), all-purpose flour; 1 1/4 cups (10 ounces/283 grams), water, room temperature; 1 teaspoon, instant or rapid-rise yeast; 1 tablespoon, kosher salt, divided; 1/4 cup (1¾ ounces/50 grams), extra-virgin olive oil; 4 ounces (113 grams) finely chopped, pancetta; 1 chopped, red onion; 2 tablespoons, water; 2 teaspoons, minced fresh oregano

Desserts or Baked Goods
Italian
Breads

Appears in Cook's Country August/September 2020

We simplify this chewy bread by baking it in two cake pans.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES Makes two 9-inch loaves

TIME 1½ hours, plus 7 hours resting, 1½ to 2 hours rising, and 30 minutes cooling

Focaccia with Caramelized Red Onion, Pancetta, and Oregano

A cookbook recipe exclusively for All-Access members from The Savory Baker

Why This Recipe Works

This is a members' feature.