About the Recipe
Warm, olive-oil-brushed focaccia topped with a rich, sweet-savory bacon jam and finished with tangy crumbled goat cheese. Perfect as a shareable appetizer, elevated brunch bite, or indulgent snack straight from the oven.
Ingredients
Bacon Jam
1 lb applewood smoked bacon, diced
1 sweet red onion, diced
½ cup brown sugar
5 cloves garlic, chopped
1 cup rice wine vinegar
1 cup chicken stock or water
1 tbsp fresh thyme leaves
Salt and black pepper, to taste
Assembly
1 fresh Leaven Heaven rosemary sea salt focaccia
Olive oil, for brushing
Salt and black pepper, to taste
8 oz goat cheese, crumbled
Preparation
In a large skillet over medium heat, sauté the diced bacon until just crisp.
Add the diced onion and cook for about 4 minutes, until softened.
Stir in the brown sugar and garlic; cook for 1–2 minutes until fragrant.
Add the rice wine vinegar and simmer until reduced by about two-thirds.
Pour in the chicken stock (or water) and continue cooking until the mixture is thick and nearly dry, stirring occasionally.
Finish with fresh thyme, salt, and pepper to taste. Remove from heat and allow the bacon jam to cool slightly at room temperature.
Preheat oven to 400°F. Brush the focaccia lightly with olive oil and season with salt and pepper. Warm in the oven for 5 minutes.
Spread the warm focaccia generously with bacon jam and top with crumbled goat cheese.
Return to the oven for 2–3 minutes if desired, just until the cheese softens. Slice and serve warm.
Leaven Heaven Notes
Bacon jam can be made up to 5 days ahead and stored refrigerated.
For extra depth, try finishing with a drizzle of balsamic glaze or a sprinkle of flaky sea salt.
Excellent paired with a crisp white wine or light red.