Bacon & Ham Focaccia Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, 2 tsp instant yeast, 2 tsp fine sea salt, and 1 tsp granulated sugar. Whisk briefly to distribute.

Add liquids and form dough

Add 1 3/4 cups warm water (about 100–110°F / 38–43°C) and 2 tbsp of the olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for about 2 minutes until a rough ball forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, knead 4–5 minutes on medium-low. The dough should be soft and tacky but not overly sticky; add up to 2 tbsp more flour if extremely sticky.

First rise

Lightly oil a large bowl with a little of the remaining olive oil. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Cook bacon

While the dough rises, preheat oven to 425°F (220°C) if you plan to prebake toppings slightly; alternatively cook on stovetop. Place 6 bacon slices in a cold skillet, then turn heat to medium. Cook until fat renders and bacon is just crisp but still pliable, about 6–8 minutes, turning as needed. Remove to a paper towel-lined plate and blot excess grease. Reserve 1–2 tbsp bacon fat for flavoring (optional).

Sauté onions and garlic

Thinly slice 1 medium yellow onion and mince 3 garlic cloves. In the same skillet, add 1 tbsp olive oil (or 1 tbsp reserved bacon fat) over medium heat. Add onion and a pinch of salt; cook until soft and lightly caramelized, about 8–10 minutes. Add minced garlic for the last 60 seconds and cook until fragrant. Remove from heat and let cool slightly.

Prepare ham and rosemary

Roughly tear or fold 6 slices of thin deli ham into pieces about 1–2 inches across. Strip needles from 2 tbsp fresh rosemary and finely chop or leave whole sprigs if preferred for appearance.

Prepare pan

Generously oil a 13x9-inch (or similar) rimmed baking sheet with about 1 tbsp olive oil, spreading to coat the bottom and sides.

Stretch dough into pan

After the dough has doubled, gently press and stretch it with oiled hands directly into the prepared pan, working from center outward to fill the corners. If it resists, let rest 10 minutes and continue. The dough should be roughly 1/2 to 3/4 inch thick across the pan.

Dimple the dough

Cover the pan loosely with greased plastic wrap or a towel and let rest 20 minutes. Then use your fingertips to make deep dimples across the dough, pressing down almost to the pan in many places.

Add toppings before final rise

Drizzle 1–2 tbsp olive oil and the reserved 1–2 tbsp bacon fat (if using) evenly over the dough. Distribute the sautéed onions and garlic over the dough, then arrange bacon slices (halved or torn to fit) and the torn ham pieces on top. Sprinkle chopped or whole rosemary, 1 tsp coarse sea salt, 1/2 tsp freshly ground black pepper, and 2 tbsp grated Parmesan if using. Cover loosely and let the assembled focaccia rise for 25–30 minutes while you preheat the oven to 425°F (220°C).

Bake

Place the baking sheet in the preheated oven and bake 18–22 minutes, until focaccia is golden-brown on top and the edges are deeply colored. Rotate the pan once midway if your oven bakes unevenly.

Final oil and season

Remove from oven and immediately drizzle remaining 1 tbsp olive oil over the hot focaccia, letting it pool slightly in the dimples. Sprinkle additional coarse salt to taste and a pinch of red pepper flakes if desired.

Rest and garnish

Let the focaccia rest in the pan 8–10 minutes to set. Transfer to a cutting board, sprinkle with 1 tbsp chopped fresh parsley if using, slice into squares or strips, and serve warm.