Take the pancetta and cut into strips (1) and then into cubes (2). Leave aside on a saucer (3).
Peel the garlic cloves (4), cut into small pieces (5) and leave on a saucer (6).
Peel the potatoes (7), cut first into slices (8) and then with the classic shape for baked potatoes (9).
Place the potatoes in a large glass bowl (10), season with salt (11), then mix (12).
Now add also the rosemary (13) to the potatoes, separating the leaves from the twig. Sprinkle them with dried thyme (14) and some fresh ground black pepper (15).
Pour on a drizzle of extra virgin olive oil (16), and mix well (17), adding a part of the garlic pieces (18).
Add also the black olives (19) to the potatoes. Now take the rabbit, already deprived of head and livers and place it on the cutting board (20). Cut off the fat (21).
By the cleaver cut the rabbit in parts, like the belly, the chest (22), and then also the legs (23), which you will separate (24) in two.
Wash the rabbit in a colander (25) to eliminate the blood and the smell. Dry it with a cloth (26), and place on a plate (27).
Slightly salt (28) the meat, and add the rosemary (29). Also sprinkle with fresh thyme (30).
Sprinkle with pieces of garlic (31) and pour a drizzle of extra virgin olive oil (32). Pour olive oil even in a baking tray (33).
Place the rabbit on the center of the tray (34), and top with the pancetta (35) and the bay leaves (36).
Surround the meat with the potatoes (37), and bake (38) in a preheated oven at 180° C for about 15 minutes. Then take out of the oven (39).
Pour the vegetable stock (40) over the rabbit, turn the potatoes (41), and bake again for another 20 minutes. Check the cooking and if ready, take off from the oven and serve (42) still hot on the table.