Chestnut, rosemary & pancetta focaccia Recipe

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This Chestnut, rosemary & pancetta focaccia is a fluffy and savory recipe, which is made with earthy chestnut flour and salty pancetta. It’s the perfect holiday appetizer, a show-stopping bread that’s well worth the effort, ready in about 2 hours plus rising time.

Chestnut, rosemary & pancetta focaccia Ingredients

A unique combination for a deeply flavorful, festive bread.

For the Dough:

300g Tipo ’00’ flour, plus extra for dusting
100g semolina flour
100g chestnut flour
2 x 7g sachets of dried yeast
½ teaspoon sugar
6g (about 1 tsp) fine sea salt
325ml tepid water
Olive oil

For the Topping:

125g vacuum-packed whole cooked chestnuts
A few sprigs of fresh rosemary
50g thinly sliced pancetta
Extra virgin olive oil
Coarse sea salt

How To Make Chestnut, rosemary & pancetta focaccia

A step-by-step guide to this wonderfully soft, chewy, and savory bread.

Make and Knead the Dough: In a large bowl, mix together the ’00’ flour, semolina flour, chestnut flour, sugar, salt, and yeast. Form a well in the center and pour in the tepid water. Use your fingers to gradually combine the ingredients to form a dough.
First Prove: Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place it in a clean, lightly oiled bowl, cover with a warm, damp cloth, and leave in a warm place for about 30-45 minutes, or until it has doubled in size.
Shape and Second Prove: Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a 20cm x 30cm (approx. 8×12 inch) baking tray. When the dough has risen, tip it onto the oiled tray and use your hands to spread it out to the corners. Leave it to prove again for another 30 minutes.
Top the Focaccia: When the focaccia has risen again slightly, use your fingertips to push the whole chestnuts and the rosemary sprigs into the dough, creating dimples. Cut the pancetta into lengths and lay it on top.
Bake and Finish: Sprinkle with a little coarse sea salt and drizzle with olive oil. Bake for 15 to 20 minutes, until golden and cooked through. As soon as it comes out of the oven, drizzle the hot focaccia generously with a little more extra virgin olive oil and another sprinkle of sea salt.

Chestnut, rosemary & pancetta focaccia Recipe

Recipe Tips

For the most authentic and perfectly textured focaccia.

What is chestnut flour? Chestnut flour is a gluten-free flour made from ground, dried chestnuts. It has a slightly sweet, earthy, and nutty flavor that is fantastic in baked goods, especially for fall and winter. It adds a unique flavor and tender texture to this focaccia.
Why is my dough so sticky? Don’t be afraid of a sticky dough! A high hydration (wet) dough is the secret to a light, airy, and moist focaccia crumb. Use oiled hands to handle and spread the dough in the pan to prevent it from sticking to you.
Can I make the dough ahead of time? Absolutely. After kneading, you can place the dough in a lightly oiled, covered bowl in the refrigerator for up to 48 hours. This slow fermentation will develop a more complex and delicious flavor.
How to get the classic dimples? The signature dimples are easy to create! After the final rise, use your oiled fingertips to press firmly all over the dough, creating deep indentations for the chestnuts and rosemary. This also creates little pools to hold the olive oil.

What To Serve With Chestnut, rosemary & pancetta focaccia

Classic accompaniments for this fresh, homemade bread.

Warm, fresh focaccia is incredibly versatile. It’s perfect for:

Dipping into a small bowl of extra virgin olive oil and balsamic vinegar
Serving alongside a hearty winter soup or a stew
As a festive side for a roast chicken or turkey
As part of a larger antipasto platter with other cheeses and cured meats

How To Store Focaccia

Keeping your homemade loaf fresh.

Room Temperature: Focaccia is at its absolute best on the day it is baked. To store leftovers, wrap the cooled bread in foil or place it in a paper bag. It will keep at room temperature for 1-2 days.
Reheat: To refresh the bread and bring back its soft texture, you can warm it in a 180°C/350°F oven for about 5-10 minutes.

Chestnut, rosemary & pancetta focaccia Nutrition Facts

An estimated guide per serving.

Calories: 410 kcal
Carbohydrates: 65 g
Protein: 14 g
Fat: 11 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this vegetarian?

Yes, to make a delicious vegetarian version, simply omit the pancetta. You could add some crumbled goat cheese or a few Kalamata olives in its place for a salty kick.

My dough didn’t rise. What went wrong?

This is usually due to one of three things: your yeast was old or expired; the u0022tepidu0022 water was too hot (which kills the yeast) or too cold (which doesn’t activate it); or the spot you left it to prove in was too cold or draughty.

Where can I find chestnut flour?

You can often find chestnut flour in specialty food stores, Italian delis, or online. If you can’t find it, you can substitute it with an equal amount of whole wheat or spelt flour for a different but still delicious rustic flavor.

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Chestnut & Porcini-Crusted Veal Rack Recipe
Bacon rarebit burger Recipe
Beef Wellington for Two Recipe