CICCIOLI BREAD

1 recipe pizza dough made with 2 Tbsp. of olive oil prepared thru the first rise
2 lbs pork fatback (or 1 Tbsp. olive oil and 1/2 cup, about 3 ounces diced pancetta)
1 1/4 tsp. coarsely ground pepper
1 Tbsp. olive oil
Cornmeal

While the dough is rising, cook the cracklings or pancetta.

IF YOU ARE USING CRACKLINGS:
Slice the pork fatback into small pieces. Set in a small saucepan, cover with cold water and cook slowly over medium-low heat until the fat is completely rendered. Remove the crisply golden cracklings with a slotted spoon and drain on paper towels. Turn up the heat under the saucepan and boil until the water has evaporated. Save 3 Tbsp. of the fat. Allow the cracklings to cool.

IF YOU ARE USING PANCETTA:
Heat the olive oil in a small heavy skillet. Saute the pancetta over medium-high heat until it is crunchy and crisp, about 10 minutes. Cool. Reserve the pan drippings.

SHAPING AND SECOND RISE:
The recipe continues to tell you to flatten the dough and scatter the cracklings and reserved fat, or the pancetta and its drippings over the surface and forming into an 18 inch log. (In Carol Field's other book, "Celebrating Italy", she forms the dough into rounds ).

Set the dough on a lightly oiled baking sheet, cover with a towel and let rise until doubled, about 1 to 1 1/4 hours.

WHEN READY TO BAKE:
Preheat oven to 425 degrees F.

Bake for 15 minutes, then reduce heat to 375 degrees and continue baking until the top is golden and a tap on the bottom of loaf produces the hollow sound, about 20 to 25 minutes.

Source: Italy in Small Bites or Celebrating Italy by Carol Field