There's nothing like a fluffy, light, savoury focaccia bread. It's a versatile bread that can be enjoyed simply on it's own, dipped in olive oil and balsamic vinegar, used as sandwich bread or even a pizza base. This recipe is a twist on the classic rosemary focaccia bread with the addition of umami truffle oil and salt.
Ingredients
1/2 cup olive oil (and some more for drizzling)
1 tbsp. truffle oil (black or white)
2 tbsp. fresh rosemary, finely chopped, leaving some sprigs unchopped for garnishing
1 cup warm water
1 packet of active dry yeast, or 2 tsp. of active dry yeast
1/4 cup honey
2 1/2 cup all purpose flour
1 tsp. truffle salt (and a bit more more for garnish)
Requires
1 large mixing bowl
A clean surface to knead the dough
9 x 13 inch baking sheet
1 cloth
Mixing spoon
Directions
In the large mixing bowl, combine warm water, yeast and honey. Stir well and let sit for 5 minutes.
To the same bowl, add 1 cup of the flour, 1/4 cup olive oil and the truffle oil. Stir, and let sit for another 5 minutes.
Then, to the same bowl, stir in the remaining flour, and add in the truffle salt. When the dough starts to form, transfer it to a clean, lightly floured surface and knead up to 15 times, until it becomes smooth.
Put the dough in a clean, oiled bowl, cover it with a warm, damp cloth, and leave it to rest for 1 hour, allowing it to rise.
After 1 hour, heat the oven to 450 degrees F.
Use some of the olive oil to oil a 9 by 13 inch baking sheet.
Transfer the dough to the baking sheet. Spread it out and to an even layer with your fingers. Then, press your fingers into the dough to create small dimples. Drizzle the remaining olive oil on top of the dough.
Let it rest for another 20 minutes, allowing it to rise further.
Once it has slightly puffed up, place sprigs of rosemary in the dimples of the dough and sprinkle with truffle salt.
Bake until golden brown, for about 20 minutes.
Let cool.
Enjoy!