Ingredients
- 350 g Tipo 00 flour
- 120 g semolina flour
- 130 g vacuum-packed chestnuts
- 120 g chestnut flour
- 5 g fine sea salt
- ½ teaspoon sugar
- 14 g sachets of dried yeast
- a few sprigs of fresh rosemary
- olive oil
- 70 g thinly sliced pancetta
Method
- Pour the flours into a large bowl with the sugar, salt and the yeast, then mix well.
- Form a well in the centre and pour 325ml tepid water (about body heat), then mix the liquid around with your fingers, drawing flour in and gradually combining the ingredients to form a dough.
- Transfer the dough to a floured surface; knead for 5 minutes, then put back in a clean bowl, cover with a warm, damp cloth and leave somewhere warmish to prove.
- Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a 20cm x 30cm baking tray.
- When the dough has doubled in size, which should take about 30 minutes, tip it back onto the floured work surface and knead again briefly, adding flour if it’s a little too sticky.
- Rub a rolling pin with flour and roll the dough to form a 30cm x 20cm rectangle. Using the rolling pin, lift the dough and unroll it over the tray, dropping it neatly into place. Leave to prove for another 30 minutes.
- When the focaccia has risen again slightly, push the chestnuts and rosemary springs into the dough.
- Cut the pancetta into 5cm lengths and lay it on top, so it can crisp up in the oven. Sprinkle with a little salt and drizzle with olive oil.
- Bake for 15 to 20 minutes, then remove and place on a cooling rack. Drizzle the focaccia generously with olive oil, and sprinkle with a little more sea salt.
