Fingerling and Pancetta Focaccia
Fingerling and Pancetta Focaccia
Fingerling and Pancetta Focaccia

Fingerling and Pancetta Focaccia

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Prep Time

20 minutes
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Cook Time

1 hour
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Yellow Fingerlings


  • 1.5 lb EarthFresh Yellow Fingerlings
  • 1 tsp salt
  • 1 tsp dried oregano
  • 2 tbsp butter
  • 3 small onions, sliced
  • 1 cup pancetta, chopped
  • 8 slices hot salami, thinly sliced
  • 1 large Focaccia flat bread
  • 1 small can of pizza sauce
  • 1 ½ cups mozzarella cheese, shredded
  • Handful of arugula (optional)


Preheat oven to 350°F (180°C).

Wash fingerlings and place into a pot of cold, salted water, then bring to a boil. Reduce heat and cook until fork tender. Remove from heat and drain. Transfer to a bowl and allow to cool, then slice thinly. Add salt and oregano and toss to coat.

In a medium pan, heat butter on low heat. Add sliced onions and cook for about 1 hour, until nicely caramelized.

Add pancetta and salami to a frying pan and cook for 10 minutes over medium heat, until crispy. Remove from pan and set on paper towel to absorb excess grease.

Place flatbread on a baking dish and spread evenly with pizza sauce. Top with cheese and both meats. Place potatoes evenly on flatbread and top with caramelized onions. Bake for 10-15 minutes, then remove from oven and slice. Enjoy!

Optional: Add fresh arugula before serving.


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