Chestnut, rosemary & pancetta focaccia | Bread recipes | Jamie magazine
Made with aromatic rosemary, thinly sliced pancetta and earthy chestnuts, this foccaccia recipe is definitely one to try!
Ingredients
- 300g Tipo 00 flour, plus extra for dusting
- 100g semolina flour
- 100g chestnut flour
- ½ teaspoon sugar
- 6g fine sea salt
- 2 x 7g sachets of dried yeast
- olive oil
- 125g vacuum-packed chestnuts
- a few sprigs of fresh rosemary
- 50g thinly sliced pancetta
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