Focaccia Bread Filling with Rosemary and Pancetta

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 220 g pancetta, diced
• 1 onion, finely chopped
• 5 stalks celery, finely chopped
• 1/2 cup chopped sun-dried tomatoes (not in oil)
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 4 cups low-sodium chicken broth or turkey broth
• 2 large eggs
• 0.5 cup chopped fresh parsley
• 6 cups stale rosemary focaccia, cut into 1-cm cubes (about 280 g)
• 6 cups stale ciabatta, cut into 1cm cubes (about 280g)
• 220 g fontina cheese, diced
• 2 tbsp rendered turkey fat (or butter)
• 0.5 cup grated Parmesan (about 30 g)

Preparation:

1. Preheat oven to 190°C and grease a 3-quart baking dish with butter.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add the pancetta and cook, stirring, until golden brown, about 6 minutes. Transfer to a plate with a slotted spoon.
3. Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer, then remove from the heat.
4. Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable mixture, and fontina; toss to distribute evenly. Transfer to the prepared baking dish. Drizzle with the turkey baster (or scatter pats of butter over the top) and sprinkle with Parmesan.
5. Cover the pan with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 30 minutes.