Pepper Focaccia with Lardons

Pour the type 0 flour and the 00 flour in a large bowl, then mix them to evenly distribute the two consistencies. Create a uniform base before adding the other ingredients: this facilitates a smooth dough and reduces the risk of drier or more compact areas during processing.

Add the lardons, the lard, The fresh yeast crumbled, freshly ground black pepper, and salt. Gradually add warm water as you work. the mixture, so the ingredients combine without forming lumps. Continue until the dough appears smooth and has no dry flour particles.

Knead carefully until you obtain a uniform, soft, and well-combined dough. Distribute the pepper and the fat throughout the dough: there should be no visible accumulations of fat left afterward. lard or lardons in a single area. The consistency should be firm but workable, with no dry residue on the bottom.

Cover the dough and let it rise for at least two hours, in a sheltered place. Wait until it visibly increases in volume and takes on a softer texture: this indicates the yeast has begun to act. Do not proceed with baking until this rest period is complete.

After leavening, place the dough in the baking pan and sprinkle the top with a drizzle of olive oilSpread it evenly, without creating lumps: the surface should be slightly shiny and ready to bake. Keep the thickness as even as possible to promote even browning.

Bake at 180°C (356°F) for about 30 minutes. Check for doneness by observing the surface, which should become golden brown, while the dough should be cooked and firm. Remove from the oven when the aroma of pepper and lardons is well-perceived and the focaccia is evenly browned.