Guanciale and onion focaccia
Makes
8
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella dices the guanciale and spreads the guanciale and onions over the dough.
Ingredients
Bread flour: 4 cups
Warm water: 1 3/4 cups
Instant yeast: 1 teaspoon
Salt: 2 teaspoons
Olive oil: 1/4 cup, plus more for the pan
Guanciale: 6 oz, diced
Red onions: 2 large, thinly sliced
Aged balsamic vinegar: 1 tablespoon, for drizzling
Method
Stir the flour, yeast, salt, water and olive oil into a sticky dough. Cover and let it rise 1 1/2 hours, until puffy.
Oil a sheet pan, scrape in the dough and press it out toward the corners with oiled fingers. Let it rest 30 minutes and dimple it.
Heat the oven to 450°F.
Dice the guanciale into small pieces. A grown-up helps with the knife.
Cook it in a dry skillet over medium heat for 8 minutes, until crisp. It needs no oil because it is all fat. A grown-up handles the hot pan and hot fat.
Lift the guanciale into a bowl with a slotted spoon.
Cook the onions in the leftover fat for 20 to 25 minutes, until soft and deep golden. Mix them with the guanciale.
Spread the guanciale and onions over the dough.
Bake 22 to 25 minutes, until the edges are deep golden.
Cool 5 minutes, cut into squares and finish with a few drops of balsamic.
