Preheat the oven to 180 degrees and lightly grease a baking dish.
Add cranberries and lemon juice in a bowl and set aside.
In a frying pan, heat oil over medium heat. Add chopped onion and cook until soft then add D’Orsogna Pancetta. Once the pancetta starts to brown, stir in crushed garlic and transfer to another bowl to allow to cool.
Remove crust off the whole loaf of bread then cut or tear bread into small pieces. Add to the pancetta mixture along with soaked cranberries, lemon rind, egg and thyme.
Transfer mixture to the greased baking dish and bake for approximately 25 minutes until golden. Sprinkle thyme leaves on top and serve hot.
Servings 0