FOCACCIA RUSTICA COI CICCIOLI
RUSTIC FLAT BREAD WITH “CICCIOLI” (CRISPY PORK)
600 gr ( 1.5 Lb) bread dough
300 gr ( 10 Oz) onions
150 gr ( 5 Oz) pork ciccioli
extra virgin olive oil
Slice the onion finely. Cook them in a little olive oil, water and a pinch of salt.
Chop the ciccioli.
Mix onion, ciccioli and salt into the bread dough until evenly distributed.
Let the dough rest.
Spread it, stretching by hand, in a rectangular baking tray, previously greased with olive oil. If the dough is elastic, let it rest some minutes before continuing to stretch.
Sprinkle with olive oil and a little water.
Bake at 200° ( 400 F) for 20 minutes.