Focaccia with macadamia nuts and crispy bacon
Focaccia is an excellent sharing bread. And it’s really easy to make!
For 1 focaccia
- 500 g Mix for focaccia
- 400 ml water (room temperature)
- 20 ml olive oil
For the topping
- 2 cloves of garlic
- 1 tablespoon macadamia nuts
- 7 cardamom pods
- 2 tablespoons olive oil
- 50 g bacon (preferably one thick slice)
- 3 sprigs of sage
- 2 sprigs of rosemary
- Salt and pepper
Make the focaccia
Combine the Mix, water and oil. Knead 6 minutes with a kitchen robot or 10 minutes with a hand mixer into a runny dough.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes.
Pour the dough into a greased baking tray or rectangular baking tin.
Rub your hands in oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil. Let it rise, uncovered, at room temperature for 30 minutes.
Bake the focaccia for 20-25 minutes in a preheated oven at 215 °C.
Make the topping
Peel the garlic and chop finely. Finely chop the macadamia nuts. Remove the seeds from the cardamom pods. In a pan on the stove, toast the garlic, nuts and cardamom until golden brown. Put the olive oil in a bowl and add the warm, toasted mixture to it. Allow to cool.
Cut the bacon into small strips and fry for 5 minutes. Rinse the sage and rosemary and pat dry. Remove the rosemary leaves from the sprigs. Set aside some of the sage and rosemary for use in Step 9. Add the bacon and the herbs to the toasted mixture.
Dress the focaccia with this mixture and toast for another 5 minutes in a 185°C oven.
Remove the bread from the oven and, before serving, garnish with the remaining sage and rosemary and salt and pepper to taste.