Chestnut and Pancetta Focaccia
Yum
Chestnut and Pancetta Focaccia is beautiful late summer meal made with chestnut flour and boiled chestnuts. On the top, there is a layer of pancetta stessa ( flat pancetta ) to add smoky flavours to chestnut batter.
What is focaccia ?
The name focaccia derives from the Roman “panis focacius,” meaning “hearth bread”, referring to fact that focaccia was traditionally baked in coals in Roman times. Its recipe back then consisted of rough flour, olive oil, water, a very small quantity of yeast, and salt, and was probably quite plain.
If you would like to learn more on focaccia history here is the link.
This version is not mid-summer treat but late summer and begining of beautiful autumn time lunch or dinner recipe. You need both boiled and peeled chestnuts and chestnut flour for this bread. Instead of olive oil, there is melted butter. It is because it may overpower earthy chestnut flavours. Homemade virgin olive oil is simply too strong to put together with smoky pancetta and chestnuts.
How to make chestnut and pancetta focaccia?
To finish and serve this rustic meal in 45 minutes, I simplified the process. By saying this, I did not skip the basics, of course. You start with wet ingredients and whisk eggs and butter. Then you add dry ingredients. No yeast. Instead, there is baking powder. Once you have quite liquid batter, don’t think there’s something wrong with the recipe. It’s all right. You need runny batter to pour into prepared dish. Covered with pancetta it needs 30 minutes to bake.
Chestnut flour is of thirsty kind and while in the oven, it bubbles nicely and becomes firm once finished.
I don’t add any herbs or spices of intense flavours to chestnut batter recipes. I do my best to serve it as „poor“ and simple as possible. Lettuce salad aside is enough. But, you may always spinkle some freshly grated hard cheese on the top.
If you love chestnut recipes or just starting to explore how beautiful earthy and hearty ingredient they are, look for some more:
Roast Chestnut Pizza with Pine Nuts
Chestnut and Pancetta Focaccia
Chestnut and Pancetta Focaccia is beautiful late summer meal made with chestnut flour and boiled chestnuts. On the top, there is a layer of pancetta stessa ( flat pancetta ) to add smoky flavours to chestnut batter.
Ingredients
- 8 slices pancetta
- 3 eggs
- Pinch of salt
- 8 Tbsp melted unsalted butter
- 70 grams chestnut flour : ½ cup
- ½ tsp baking powder
- 100 grams boiled chestnuts, chopped: makes ¾ cup
- Butter for the pan
- 1 Tbsp flour for the pan
- Letucce salad to serve with focaccia, optional
Instructions
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Finely chop 2 slices of pancetta and leave aside.
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Preheat the oven to 180 C / 356 F.
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Butter and flour the baking dish (10 x 7 inches) and leave aside.
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In medium sized bowl, whisk eggs and melted butter.
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Add flour, baking powder and salt. Whisk well.
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Add chestnuts and chopped pancetta and combine. You will get liquid batter and you pour it into the prepared dish.
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Lay remaining 6 stripes of pancetta on the top of the batter and bake focaccia for 30 minutes.
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While focaccia is in the oven prepare lettuce to serve once focaccia is cooked.
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