Pork belly focaccia

By Drum Digital
28 January 2019


Preparation: 25 min | Cooking: 20 min | Serves 4


500g Eskort Pork Belly

60ml (¼c) olive oil

10ml (2t) coarse salt

25ml (CHECK quantity) asiago cheese (or any white cheese), grated

125ml (½c) artichokes in brine

200g fresh asparagus

200g kalamata olives

30ml (2T) fresh thyme

1kg store-bought bread dough

50g wild rocket



  • Preheat the oven to 200°C.
  • Cook the pork belly according to the instructions. Cool then shred.
  • On a lightly floured surface roll out the dough to about 2 cm thick.
  • Transfer the dough to a greased baking sheet, drizzle with olive oil and season with salt.
  • Add the cheese, artichokes, asparagus, olives, pork belly and thyme to the dough and bake until golden brown.
  • Serve topped with wild rocket.


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