Pork Belly & Cippollini Onion Focaccia Recipe

Yield: 9 Slices
Additional Proofing Time:
4 hrs
Total Time:
59 mins
The dough keeps easily for a week or so.  It will start to develop a little sourdough flavor the longer it sits, but the texture starts to change a bit over time, so you don't want to store it too long in the fridge. If you don't have cipollini onions, substitute some thickly sliced sweet onions or shallots instead. Thick bacon will work instead of the pork belly, you just won't have as much control over the thickness of the pork.  Depending on the thickness of your bacon, you probably won't need to render the bacon beforehand. Just cut it and push the uncooked bacon into the dough. It is much easier to make the dough using weigh rather than volume. After I started baking this way, life in the kitchen became easier, faster, and more accurate.


  • 1 1/2 cups (350ml) Warm Water @115ºF)
  • 2 teaspoons (7) Active Dry Yeast (or 1 pkg.)
  • 2 teaspoons (10g) Sea Salt
  • 3 1/4 cups (450g) Bread Flour
  • 1/4 cup (60ml) good quality Olive Oil
  • 1/3 lb. (150g) Pork Belly, sliced 1/4" thick
  • 5 Cipollini Onions , peeled and sliced in half
  • Handful of Cherry Tomatoes , sliced in half
  • 1 Tablespoon chopped Fresh Rosemary
  • Sea Salt and fresh cracked Black Pepper to taste
  • extra olive oil for brushing


  1. Combine water,  active dry yeast, and sea salt in a large resealable container or bowl. Mix to dissolve yeast. Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area)
  2. Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don’t have the time.)
  3. Coat a 9"x9" cake pan with 1/4 cup of olive oil, working the oil up the sides of the pan as well.  Flatten dough a bit and place in pan (it won't spread all the way to the sides yet.  Don't worry, as it rises it will fill the pan.)

  4. Allow dough to rise for 1-2 hours in a warm place. (If you press your finger in the dough and it springs back, it needs a little more time.  If it leaves a divot, it is ready to bake.)
  5. While the dough rises, heat a large saute pan over medium-high heat. Add pork belly and cook for a minute or so each side to render the fat. Strain out of pan and place on paper towel to soak up excess fat.
  6. Preheat oven to 450º F
  7. When dough is ready, press pork belly slices, onions, and tomatoes into the dough. Sprinkle with rosemary, sea salt, and fresh cracked black pepper, then gently brush the top with olive oil.
  8. Bake for 25-30 minutes until the top becomes a light golden brown. Place pan in the very bottom of the oven and bake for 5 minutes more to get the bottom of the focaccia a little extra crispy.
  9. Remove from oven and all to cool a bit. Slice into 9 squares and serve.

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