Bacon and Tomato Focaccia

By Florence Fabricant

Total Time
2 hours
Rating
4(5)
Comments
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Featured in: FOOD; Focaccia, The Latest Addition to the Breadbasket

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Ingredients

Yield:2 to 4 servings
  • 1recipe basic focaccia
  • 2ounces sliced smoked bacon
  • 2tablespoons chopped scallions
  • 5 to 6ripe plum tomatoes
  • 1tablespoon olive oil
  • ½tablespoon chopped Italian parsley
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

328 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 617 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the basic focaccia, setting it to rise as in Step 4 above.

  2. Step 2

    While the dough is rising, fry the bacon until it is golden. Set aside to drain on paper towels. When the bacon has cooled, crumble it coarsely.

  3. Step 3

    Once the focaccia has risen and has been placed in the pan ready to bake, as in Step 6 above, sprinkle it with the bacon.

  4. Step 4

    Preheat oven to 500 degrees.

  5. Step 5

    Sprinkle the focaccia with the scallions. Slice tomatoes one-fourth-inch thick and arrange them on the surface, over the bacon and scallions. Brush them with the olive oil.

  6. Step 6

    Bake 20 to 25 minutes, until the bottom is browned and the top is puffy and lightly browned. Sprinkle with parsley and pepper and serve.

Ratings

4 out of 5
5 user ratings
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Comments

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Laura G.

A mixed experience but probably mostly my fault. Rather than the "basic focaccia" recipe, which is all white flour, I used Martha Rose Shulman's whole wheat focaccia, which came together easily and was fine but a little bland. I used heirloom and field tomatoes because that's what I had, but they're wetter than plum tomatoes, which made the top a big soggy. I added some fresh oregan, which was nice.

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