Sourdough spelt focaccia studded with lard crackling (left over from rendering fat) and sprinkled with rosemary and salt. . This the the same recipe as the Pane Con Ciccioli that I posted last week (it’s linked in my profile), but instead of rolling the dough up like a strudel with the crackling inside, I mixed the cracklings into the dough and then flattened it onto a sheet pan before adding the herbs and salt. . Long live lard bread :-)