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Pork Belly Focaccia
Pork Belly Focaccia

Rolled out bread dough is drizzled with olive oil and coarse salt, then topped with creamy, nutty asiago cheese, artichokes, kalamata olives and #JustDelicious shredded pork belly then oven-baked until golden brown. Serve garnished with fresh, peppery wild rocket leaves.

Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min
Serves: 4



500 g

Eskort Pork Belly

60 ml

olive oil

10 ml

coarse salt

25 ml

asiago cheese grated (any white cheese will work well)

125 ml

artichokes in brine

200 g

fresh asparagus

200 g

kalamata olives

30 ml

fresh thyme

1 kg

store bought bread dough

50 g

wild rocket


  • Preheat the oven to 200°C.

  • Cook the pork belly as per pork belly cooking instructions, allow to cool then shred.

  • On a floured surface roll out the dough until it is about 2 cm thick.

  • Place on a greased baking tray and drizzle with olive oil and season with coarse salt.

  • Add cheese, artichokes, asparagus, olives, pork belly and thyme to the dough and bake in the oven until golden brown.


  • Serve the focaccia topped with wild rocket.

Recipe Meal Types: - Dinner - Entertaining - Lunch
The following product can be used with this recipe:
Available at Eskort Butcheries

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