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1
If using fresh yeast, put the yeast, flour and 1 1/3 cups of cold water in the bowl of a stand mixer.
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2
If using active dry yeast, put 1 1/3 cups warm tap water (about 110 degrees F) in the bowl of a stand mixer, mix in the yeast and let stand for 5 minutes until foamy; then add the flour.
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3
Using the dough hook, mix on low speed for 2 to 3 minutes.
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4
Switch to medium speed, add the salt and stream in the olive oil.
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5
Mix until the dough is smooth and silky, about 10 minutes.
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6
Transfer the dough to an oiled bowl and let rise in a warm spot until doubled in bulk, about 1 hour.
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7
Oil a half-sheet pan (an 11 x 14-inch rimmed baking sheet), and then punch down the dough and turn it out onto the oiled pan.
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8
Fold the dough over itself in thirds, and let rise in a warm spot for 30 minutes.
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9
Punch down the dough, fold it over itself in thirds again and let rise in a warm spot for another 30 minutes.
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10
Cut the dough in half and press half of the dough into the baking sheet so it is about 1/4 inch thick.
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11
Roll up the pressed out dough and set aside.
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12
Re-oil the pan and press the other half of the dough into the pan so it is about 1/4-inch thick.
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13
Scatter the cheese and pancetta over the dough in the pan, leaving a 1/4-inch border around the edge.
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14
Unroll the other half of the dough over the cheese and pancetta and pinch the edges to seal.
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15
Dimple the surface all over with your fingertips and let rise in a warm spot for 30 minutes.
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16
Preheat the oven to 500F.
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17
Turn on convection if possible.
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18
Drizzle the top of the focaccia with olive oil and sprinkle on the flaked salt and freshly ground black pepper.
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19
Bake until golden brown, 20 to 25 minutes.
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20
Let cool in the pan on a wire rack and cut into 3-inch squares.
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21
Serve warm or at room temperature.
