"Follow the recipe on the previous page, omitting the rosemary and sea salt. During the first rising, grill the pancetta or bacon, discarding any rind and small pieces of bone. Drain and cool on kitchen paper, then chop finely and sprinkle with coarsely ground black pepper.
Knock back the risen dough and knead in the pancetta or bacon. Roll out the dough to fit the tin, then proceed as in the main recipe, drizzling with olive oil to fill the dimples and sprinking with sea salt and coarsely ground black pepper. Bake, then cool, as in the main recipe."
Linda Collister: Flavored breads
Ryland Peter & Small, London - 1997
Photography by Patrice de Villiers
pag. 16
catalogazione: la libreria in cucina della Titta, della quale siamo ospiti a Londra
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