1. Make the bacon jam. In a large skillet, add bacon. Cook over medium heat, stirring frequently until the bacon is crispy. Use a slotted spoon to remove the bacon, then drain all but two tablespoons of bacon grease.

Add onion and garlic and cook until the onion is translucent and soft. Add in the brown sugar, maple syrup, Troegenator, dark lager, or water, rosemary, and apple cider vinegar.

Bring mixture to a boil, for 2 minutes, then reduce to a simmer for 20 minutes, stirring occasionally.

Allow to cool, slightly. If you want a finer texture, you can place in food processor and pulse a few times until your desired consistency is achieved.

2. Make the focaccia. In a large bowl, add yeast and warm water. Whisk together and allow to sit for 2-3 minutes (this is not necessary, but I like to do this just to ensure the yeast is fully working). Add remaining ingredients. Mix until a rough, shaggy dough ball forms. For the sourdough

3. Cover the dough with plastic wrap and allow to rise at room temperature for 2 hours for yeast

8 hours, or overnight, for sourdough.

4. Add roughly 1/4 cup olive oil to 9×13 inch pan. Tilt the pan so the entire bottom and sides are covered in oil. Add the dough to the greased pan. Gently stretch the dough out to mostly fit the pan. If you would like to add any toppings to the center of the dough, you can sprinkle over half the dough, then gently stretch the bottom half of dough without toppings on over top. (see bottom of recipe in the notes section for flavor ideas)

5. Cover with plastic wrap and allow to rise for an additional 1 hour.

6. Preheat oven to 450F.

7. Generously oil the top of the dough with olive oil. Add whatever toppings you like. Using the tips of your fingers, press into the dough to make indents in the dough.

8. Bake in preheated oven for 20-25 minutes, or until golden brown in color.