Porchetta Focaccia Recipe

Bloom yeast and mix dough

In a large bowl, combine warm water and sugar. Sprinkle yeast over the top, stir gently, and let sit 5–8 minutes until foamy. Add 4 cups flour, 2 tsp salt, and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook on medium 4–5 minutes). Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape and second rise

Oil a 12x17-inch sheet pan (or two smaller pans). Gently press dough into the pan spreading to edges. Drizzle remaining 4 tbs oil over top and use fingertips to dimple the dough all over. Cover and let rise again 30–45 minutes until puffy.

Bake

Preheat oven to 475°F (245°C). Right before baking, brush any pooled oil into dimples and sprinkle flaky sea salt. Bake until golden brown and crisp at edges, 15–20 minutes. Remove and let cool slightly on a rack.

Prepare porchetta

Score the pork belly skin in a crosshatch if desired. Lay the pork skin-side down, season inside meat with 1.5 tbs salt, crushed fennel seeds, minced garlic, chopped thyme and rosemary, and cracked pepper. Roll tightly into a log and tie with kitchen twine every 1–1½ inches. Pat skin dry.

Sear and roast

Preheat oven to 425°F (220°C). Heat 2 tbs olive oil in a heavy skillet over medium-high heat. Sear the porchetta on all sides until browned, 2–3 minutes per side. Transfer to a roasting pan skin-side up and roast 45–60 minutes, until an instant-read thermometer reads 145–150°F (63–66°C) and skin is crisp. If skin needs extra crisping, finish under broiler 2–4 minutes watching closely. Let rest 10–15 minutes, then slice into thin rounds.

Roast potatoes

Preheat oven to 425°F (if not already hot from porchetta). Toss halved Yukon Golds with 2 tbs olive oil, 1 tsp thyme, 1 tsp salt, and ½ tsp pepper. Spread on a sheet pan cut side down and roast 25–30 minutes until golden and tender. Keep warm.

In a blender or with an immersion blender, combine 1 cup grated Parmesan, ½ cup sour cream, ¼ cup whole milk, 1 tsp lemon juice, ¼ tsp black pepper and ¼ tsp salt. Blend until smooth and pourable. Taste and adjust seasoning. If too thick, add up to 1–2 tbs milk to reach a drizzling consistency. Chill until ready to use.

In a small bowl, combine 2 tbs Calabrian chilies, 1 tsp red wine vinegar, ½ tsp honey, 1 tsp oil from the chili jar (or extra-virgin olive oil), finely minced shallot, and ¼ tsp salt. Stir and let rest 10–15 minutes for flavors to meld. Taste and adjust acidity or heat.

Cut a piece of focaccia to serve (or leave whole). Spread several spoonfuls of Parmesan crema across the surface in a long streak or dollops where you will place toppings.

Arrange slices of roasted porchetta over the crema, distributing evenly. Nestle roasted Yukon Gold halves between porchetta slices so each piece of bread gets potatoes and meat.

Spoon small amounts of Calabrian chili relish over the porchetta and potatoes—use sparingly to balance heat. Scatter thinly sliced shallots and tuck thyme leaves or small sprigs across the focaccia.

Drizzle 1–2 tbs extra-virgin olive oil over everything and finish with a light sprinkle of flaky sea salt. Cut into portions and serve warm or at room temperature.