Pancetta Coppata is prepared by rolling up a cut of pork belly with a bit of shoulder, then mildly seasoned and cured. It has a full round taste, but it's heavily fatty.
Ingredients:
250g spelt flour
25g EVO oil
25g defrost fresh yeast (or 13g fresh yeast)
125g luke warm water
5g salt
Preparation:
Pour the flour in the mixer bowl and create a crater-like space to dissolve in it the yeast with some of the water; then add the remaining water and the oil and start mixing (I used the lowest setting - '2' on my KitchenAid). When you get a rough dough add the salt and keep mixing until you get a uniform elastic dough - it should take approx 10-15 minutes. Cover with cling film and put in a oven with just the light on for 90-120 minutes, the dough should double the size.
Oil a baking tray, pour the dough on it using a silicone palette knife to tear off the dough from the sides of the bowl. Oil your hands and start shaping and gently stretching the dough to cover all the surface area.
Once you've stretched the dough to cover the tray surface, let it rest at least for another 3 hours. It will rise a little bit more.
Preheat the oven at 230˚C.
Place in the hot oven on the middle shelf and cook for 15 minutes at 230˚C.
Remove add the pancetta coppata and move back into the oven and turn the heat completely off. Let the toppings melt and slightly cook for another 5 minutes and then serve immediately.
We paired the focaccia with a Taittinger Brut Reserve Champagne. Delicious! The sharpness of spelt was well balanced by the roundness of the champagne. Great combination!
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| spelt focaccia w/pancetta coppata ©italiansuitcase |