Roasted Asparagus, Crispy Pancetta & Fontina Focaccia

Roasted Asparagus, Crispy Pancetta & Fontina Focaccia ingredients

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2 teaspoons fine sea salt
• 1 3/4 cups warm water
• 6 tablespoons extra virgin olive oil
• 4 oz pancetta, diced
• 8 oz asparagus spears
• 6 oz Fontina cheese, shredded
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper

How to make Roasted Asparagus, Crispy Pancetta & Fontina Focaccia

1. In a large bowl, whisk together the 4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of granulated sugar, and 2 teaspoons of fine sea salt until well combined.
2. Add the 1 ¾ cups of warm water (105-115°F) and 2 tablespoons of extra virgin olive oil to the dry ingredients. Stir with a sturdy spoon or rubber spatula until a shaggy, sticky dough forms and no dry streaks of flour remain, being careful not to overmix.
3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 1-2 hours, or until it has doubled in size and is visibly bubbly. For enhanced flavor, you can refrigerate it for 8-24 hours for a slow proof.
4. While the dough rises, cook the 4 oz diced pancetta in a skillet over medium heat until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, reserving the rendered fat.
5. Trim the woody ends off the 8 oz asparagus spears. If asparagus is thick, you may want to halve them lengthwise. Toss lightly with 1 tablespoon of olive oil and a pinch of salt and pepper.
6. Generously grease a 9x13 inch baking pan with 3-4 tablespoons of extra virgin olive oil, ensuring the sides and corners are thoroughly coated to prevent sticking and promote a crispy crust.
7. Gently transfer the risen dough into the prepared pan, trying not to deflate it excessively. Drizzle an additional 1 tablespoon of extra virgin olive oil over the top of the dough.
8. Using oiled fingertips, gently dimple the dough all over, pressing down to create characteristic indentations. This helps achieve the signature focaccia texture and prevents large air pockets.
9. Cover the pan loosely with plastic wrap or a damp towel and let the dough rest for a second rise at room temperature for 30-45 minutes, or until it appears puffy and has slightly expanded.
10. During the last 15 minutes of the second rise, preheat your oven to 425°F (220°C).
11. Scatter the shredded 6 oz Fontina cheese over the dimpled dough. Arrange the prepared asparagus spears and sprinkle the crispy pancetta over the cheese. Drizzle any remaining pancetta fat over the top for extra flavor.
12. Bake the focaccia for 28-32 minutes, or until the crust is golden brown, the cheese is melted and bubbly, and the asparagus is tender-crisp. The internal temperature should reach 200-210°F (93-99°C).
13. Carefully remove the focaccia from the oven. Immediately sprinkle with 1 teaspoon of flaky sea salt and ½ teaspoon of freshly ground black pepper. Allow it to cool in the pan for at least 15-20 minutes before transferring to a cutting board.
14. Slice the focaccia into 10 pieces and serve warm or at room temperature, enjoying the savory blend of flavors.

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