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Lightly sweet focaccia topped with bacon, brown sugar & fleur de sel that you'll want to eat in one setting

Makes 1 10-or-12" loaf


1 packet yeast

2c warm water

1/2tbsp salt

4c flour

1/3c brown sugar

3 strips bacon

2tbsp brown sugar

Fleur de sal


In a large bowl, stir together yeast and water. Stir in salt then add in flour one cup at a time. Gently knead in brown sugar, keeping it in swirls. Cover with plastic wrap and let sit in a warm area for an hour.


Meanwhile, cook bacon in a 10-or-12" cast iron skillet until crispy. Set aside till cool then chop. Drain off most of the bacon grease and reserve. Make sure skillet is cool before next step. After one hour, turn out dough into cast iron skillet and gently shape into a disc. Cover with a towel and let rise a half hour.


Preheat oven to 400 degrees. Drizzle risen dough with about two tablespoons of reserved bacon grease all over the top. Sprinkle with chopped up bacon and then remaining two tablespoons of brown sugar. Press gently into the top of the dough with your fingertips to make soft indents and work in the toppings just a bit so they don't easily fall off. Spinkle with fleur de sal.


Bake 20min till golden brown. Remove from oven and immediately transfer loaf out of skillet and into a rack. Let cool 15min.



Wrap in plastic wrap then place in sealed Tupperware or ziplock bag for up to 2 weeks. Reheat in microwave or oven without defrosting.