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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This fingerling and pancetta focaccia recipe is one to try. Add EarthFresh Yellow Fingerlings, cheese, vegetables, pancetta, and salami to the flatbread for more flavour, nutrients, and protein. Garnish with fresh arugula before serving for an additional delicious flavour.


  • 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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