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1
In a small saute pan over a lively flame, warm the olive oil and saute the pancetta, permitting it to render its fat and to crisp.
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2
Remove the pancetta with a slotted spoon and reserve it.
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3
Add the aniseeds and 2 teaspoons of the cracked pepper, rolling the spices about in the fat for a few seconds to scent it.
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4
Set the mixture aside.
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5
In a large bowl, combine the water with the yeast, stirring it a bit before adding 1 cup of the flour, 1 tablespoon of the honey, beating the mixture with a wooden spoon and permitting the yeast to soften and activate for 15 minutes.
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6
Add 5 cups of flour, the salt, 1/3 cup of honey, the raisins, the egg, and the spice-infused oil, stirring with a wooden spoon to blend the components.
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7
Turn the mixture out onto a lightly floured work space, kneading it into a velvety, resilient dougha task that takes at least 8 minutes.
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8
Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and permit the dough to double its mass, about 1 1/2 hours.
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9
Deflate the dough and, on a parchment-lined baking sheet, roll it or flatten it with your hands into a rather free-form rectangle, about 1/2 inch in thickness.
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10
In a small pan over a medium flame, heat the remaining 2 tablespoons of honey and drop it in threads over the bread.
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11
Strew the top with the reserved, crisped pancetta and grind pepper generously over the bread.
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12
Cover the bread with a clean kitchen towel and permit it to rise for 1/2 hour.
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13
Preheat the oven to 400 degrees.
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14
Bake the focaccia for 25 to 30 minutes, until it is deep gold.
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15
Cool the focaccia on a rack for a few minutes before carrying it to table in a flat basket, along with a plate of fresh ricotta or a piece of young, creamy pecorino or a bowlful of mascarpone to eat with the last drops in the bottlethe heelof a fine red wine for a beautiful fine pastofinish to the meal.
