Focaccia Dolce Salata Reggina

Name: Focaccia Dolce Salata Reggina
Yield: makes 1 large focaccia
Ingredients: 1/4 cup extra-virgin olive oil; 6 ounces pancetta, minced; 2 tablespoons aniseeds; 2 teaspoons freshly cracked pepper, plus additional as needed; 1 cup warm water; 1 package active dry yeast or 1 small cake fresh yeast; 6 cups all-purpose flour, plus additional as needed; 1/3 cup plus 3 tablespoons dark honey (chestnut, buckwheat, etc.); 2 teaspoons fine sea salt; 2/3 cup mixed white and dark raisins, plumped in warm red wine; 1 large egg, lightly beaten

January 24, 2012

An intriguing bread both sweet with honey and anise and savory with pepper and pancetta, versions of it have been baked for pagan and sacred and secular festivals since the epoch of the Greeks. Giuseppe Fazia sometimes bakes the gorgeous, fragrant bread at his forno in Via Tommasini in Reggio Calabria.

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