ONION AND GUANCIALE FOCACCIA

 When we were packing up our farmhouse in Umbria getting ready to head back home, I did my best to use up all the fresh ingredients I had in my refrigerator and pantry. For this recipe I pulled out the last of my peppered guanciale, an unsmoked type of Italian bacon, and used up the last of my red onions I cut off the large string of onions I had hanging in my kitchen. I decided to make an onion focaccia, and to include some of the rendered chopped guanciale for lunch one day to go along with a nice bowl of country bean soup. If you do not have access to guanciale, pancetta will do just fine, and thyme or parsley can be used in place of the rosemary. Although you could use yellow onions in place of red ones, I prefer the sweetness of sauteed red onions. Slices of this focaccia would be great on an antipasti platter, and the focaccia is as delicious at room temperature as it is warm from the oven. 

 When we were packing up our farmhouse in Umbria getting ready to head back home, I did my best to use up all the fresh ingredients I had in my refrigerator and pantry. For this recipe I pulled out the last of my peppered guanciale, an unsmoked type of Italian bacon, and used up the last of my red onions I cut off the large string of onions I had hanging in my kitchen. I decided to make an onion focaccia, and to include some of the rendered chopped guanciale for lunch one day to go along with a nice bowl of country bean soup. If you do not have access to guanciale, pancetta will do just fine, and thyme or parsley can be used in place of the rosemary. Although you could use yellow onions in place of red ones, I prefer the sweetness of sauteed red onions. Slices of this focaccia would be great on an antipasti platter, and the focaccia is as delicious at room temperature as it is warm from the oven.Making a basic focaccia is a very easy way to begin making bread if you have never tried it before. Depending on how large you stretch your dough, this foccacia can be made thick enough to be used for sandwiches which will create a softer bread, or by spreading it out thinner on the pan before baking it will have a crisper crust.