Preheat the oven to 400 degrees F. Place cubes of focaccia on a baking sheet. Bake until golden, about 10 minutes. Removed and set aside. Cut the pancetta into small cubes. Fry until crisp, then drained away fat and dry cooked cubes on paper towels. Whisk the oil, garlic, lemon juice, mustard, salt, pepper and sugar together in a bowl. Add the romaine and focaccia croutons and toss to coat. Divide among chilled plates. Top with pancetta and shaved parmesan, garnish with lemon wedges, and serve.