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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.

Course dinner, lunch
Cuisine Italian
Keyword Chestnut and Pancetta Focaccia
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

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

  1. Finely chop 2 slices of pancetta and leave aside.

  2. Preheat the oven to 180 C / 356 F.

  3. Butter and flour the baking dish (10 x 7 inches) and leave aside.

  4. In medium sized bowl, whisk eggs and melted butter.

  5. Add flour, baking powder and salt. Whisk well.

  6. Add chestnuts and chopped pancetta and combine. You will get liquid batter and you pour it into the prepared dish.

  7. Lay remaining 6 stripes of pancetta on the top of the batter and bake focaccia for 30 minutes.

  8. While focaccia is in the oven prepare lettuce to serve once focaccia is cooked.