Bacon and Tomato Focaccia
- 1 recipe basic focaccia
- 2 ounces sliced smoked bacon
- 2 tablespoons chopped scallions
- 5 to 6 ripe plum tomatoes
- 1 tablespoon olive oil
- 1/2 tablespoon chopped Italian parsley
- Freshly ground black pepper
- Prepare the basic focaccia, setting it to rise as in Step 4 above.
- While the dough is rising, fry the bacon until it is golden.
- Set aside to drain on paper towels.
- When the bacon has cooled, crumble it coarsely.
- Once the focaccia has risen and has been placed in the pan ready to bake, as in Step 6 above, sprinkle it with the bacon.
- Preheat oven to 500 degrees.
- Sprinkle the focaccia with the scallions.
- Slice tomatoes one-fourth-inch thick and arrange them on the surface, over the bacon and scallions.
- Brush them with the olive oil.
- Bake 20 to 25 minutes, until the bottom is browned and the top is puffy and lightly browned.
- Sprinkle with parsley and pepper and serve.
recipe basic focaccia, bacon, scallions, tomatoes, olive oil, italian parsley, freshly ground black pepper
Taken from cooking.nytimes.com/recipes/4048 (may not work)