Skip to content
FocacciaRecipericette · regione per regione

Global-inspired topped focaccia

Mojo Pork & Citrus Onion Focaccia (Cuban-Inspired)

Garlicky citrus-marinated pork and soft sweet onions baked into a tender focaccia, brightened with a spoon of raw Cuban mojo and oregano after the oven.

Total
4.6 hr
Hands-on
35 min
Hydration
74%
Skill
intermediate
Jump to recipe
Shop this recipe

By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending

Illustration of Mojo Pork & Citrus Onion Focaccia (Cuban-Inspired)
Recipe visualization — not a photograph of this bake.

The short version

Bake pre-cooked mojo-marinated pork and softened onions into a 74% hydration focaccia at 230°C/450°F for 22-26 minutes, then finish with a spoon of raw mojo (sour orange, garlic, cumin, oregano) after baking.

Why this works

Pork needs long, gentle cooking to turn tender, so it is fully cooked before it tops the dough — never raw on the bread. Slow-softened onions add sweetness without weeping into the crumb. Cooked mojo mellows, so a little raw mojo brushed on after baking restores the bright, garlicky citrus that defines the dish.

The schedule

~45m hands-on of 4.4h total · same day

  • Mix & fold · 45m
  • Bulk ferment · 2h
  • Proof · 1h
  • Bake · 24m
  • Cool · 15m

Terracotta is active work; olive is unattended rising; red is the bake.

Ingredients

Batch:
Dough
Bake-in topping
Mojo (marinade + finish)

Method

  1. 1

    Make mojo and cook the pork and onions

    Whisk sour orange, garlic, cumin, oregano, oil, and salt into a mojo. Marinate the pork, then cook it low until fork-tender and shred it; toss with a little mojo. Reserve some raw mojo for finishing. Cook the onions in oil until soft and golden.

    Look for: Pork pulls apart easily and smells of garlic and citrus; onions are soft, sweet, and lightly browned.

    Avoid: Cook the pork fully before it goes on the dough — pork must never sit raw on top and cook only during the short focaccia bake.

  2. 2

    Mix

    Whisk flour and yeast, add water and most of the oil, then salt. Mix to a shaggy, sticky dough.

    Look for: Sticky and slack; clears the bowl but clings to your fingers.

  3. 3

    Bulk ferment with folds

    Do 2-3 stretch-and-folds over the first 90 minutes, then rest until bubbly and nearly doubled.

    Look for: Domed, blistered surface; airy and jiggly.

  4. 4

    Pan, dimple, and top

    Oil the pan, transfer and relax the dough, dimple all over, then press the cooked pork and onions into the surface. Proof until puffy.

    Look for: The pork nestles into the dimples so it stays moist and the exposed edges crisp.

  5. 5

    Bake

    Bake at 230°C/450°F for 22-26 minutes until the crust is deep gold and the pork edges are crisp.

    Look for: Golden crust, crackly pork tips, crisp base when you lift a corner.

  6. 6

    After baking — brush with raw mojo

    Cool 10 minutes, then spoon or brush the reserved raw mojo over the top and add a pinch of oregano.

    Look for: The citrus and garlic hit fresh again as the warm bread drinks in the mojo.

    Avoid: Finish with raw mojo after baking — baked citrus and garlic lose their brightness.

What good looks like

  • Crumb: Open and savory, scented with garlic and citrus.
  • Crust: Crisp bottom; pork crisped at the edges.
  • Height: About 3-4 cm tall.
  • Color: Deep gold with browned pork and onion.

If something went wrong

SymptomLikely causeFix
Dry, tough porkPork not cooked long enough before toppingCook the shoulder low and slow until it shreds; toss with mojo to keep it moist.
Flat, dull flavorOnly baked-in mojo, none added afterReserve raw mojo and brush it on after baking to restore the citrus brightness.
Wet crumbOnions or pork too wetCook off excess liquid and drain before topping.

Full troubleshooting guide →

Storing & reheating

Storage: Best fresh; store airtight up to 2 days.

Freezing: Freeze squares up to 1 month, well wrapped.

Reheating: Reheat in a 200°C/400°F oven 6-8 minutes, then refresh with a little raw mojo.

Contains wheat/gluten. Dairy-free as written.

Tools & ingredients for this focaccia

Some links are affiliate links; as an Amazon Associate we may earn from qualifying purchases at no extra cost to you.

Core pantry

Fresh — buy local

You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.

Frequently asked

What is mojo?
Mojo (mojo criollo) is a Cuban marinade and sauce of sour orange, garlic, cumin, and oregano in oil, used for lechón and other roasted meats. This focaccia borrows those flavors.
No sour oranges — what do I use?
Mix roughly two parts orange juice with one part lime juice for a similar tart-citrus balance.

Keep baking

Chimichurri & Roasted Pepper Focaccia (Argentine-Inspired)Chorizo, Potato & Pickled Onion Focaccia (Mexican-Inspired)Classic Italian FocacciaFocaccia Troubleshooting: Why It Went Wrong and How to Fix ItFocaccia Hydration, Explained (with Baker’s Percentages)

In these collections

Same-Day FocacciaOnion FocacciaMeat-Topped FocacciaFocaccia with Global Flavors

Source: https://www.focacciarecipe.com/recipes/mojo-pork-citrus-onion-focaccia · © 2026 FocacciaRecipe.com

In editorial development — this recipe has not yet completed physical bake-testing.