Focaccia with Bacon Jam

Focaccia with Bacon Jam, Stone Hill Winery

Served at the 2015 Wild Bacon Wine Trail


1 lb. Applewood Smoked Bacon, diced

1 Sweet Red Onion, diced

1/2 Cup Brown Sugar

5 cloves Garlic, chopped

1 Cup Rice Wine Vinegar

1 tbl. Fresh Thyme Leaves

1 Cup Chicken Stock or Water

Local Fresh Focaccia

8 oz. Goat cheese, crumbled

Salt & Pepper to Taste



Saute’ bacon in a pan until just crispy. Add onions, and cook 4 minutes.  Add brown sugar and garlic, cook for 2 minutes.  Add the rice wine vinegar and reduce by 2/3.  Add the stock or water and reduce until almost evaporated.  Add the thyme, salt & pepper to taste.  Let sit at room temperature.  Brush focaccia with oil, salt & pepper and warm 5 minutes at 400 degrees in oven.  Top with bacon jam and crumbled goat cheese.

Serve with Stone Hill Winery Steinberg White

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