CookEat Recipe
Sweet Crackling Focaccia
A shallow, crumbly sweet pastry with small pieces of cooked pork crackling, lemon zest and a light icing-sugar finish.
Method
Steps
Step 1
Gather the ingredients: 500 g plain flour; 200 g finely powdered sugar; 160 g softened butter; 150 g fully cooked plain pork cracklings from rendering pork fat, finely crumbled; 65 g rendered lard: 60 g for the dough and 5 g for the tray; 4 tablespoons Marsala or dry white wine; 2 whole eggs and 2 egg yolks; Finely grated zest of 1 lemon; 20 g icing sugar for finishing.
Step 2
Heat the oven to 175°C. Grease a shallow metal baking tray about 30 × 40 cm with the 5 g tray lard. Use fully cooked cracklings left from rendering pork fat, not raw fat, bacon or puffed pork-rind snacks. Crumble them finely.
Step 3
Mix the flour, powdered sugar, butter, 60 g dough lard, wine, whole eggs, yolks and lemon zest just until a dough forms. Work it as little as possible. Fold in the crumbled cooked cracklings.
Step 4
Press into the prepared tray with your knuckles, leaving a lumpy, dimpled surface no more than about 2 cm thick. Score a grid of about 20 portions with a knife before baking.
Step 5
Bake for about 30–40 minutes until golden and cooked through. About halfway through baking, remove the tray briefly and carefully renew the scored lines, which can close as the pastry expands. Let cool in the tray, cut along the lines and dust with the finishing icing sugar.
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