- 8
- 110 mins
- 135 mins
Ingredients
- Topping:
- 5 Cups All-purpose Unbleached Flour
- 2 Teaspoons Instant Active Dry Yeast
- 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
- 1 Teaspoon Salt
- 2 Cups Warm Water
- Extra Virgin Olive Oil
- 1 (3.2 Ounce) Jar Tartufata or 1 Cup Black Truffle Paste
- Coarse Sea Salt
Preparation
Step 1
Measure and assemble your flour, oil, salt, yeast, and water.
Add everything but the water into a large bowl and stir.
Add half the water and stir.
Continue to add water until the dough begins to come together into a shaggy ball.
Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant.
Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
Cover your bowl with plastic wrap and place in a warm spot to rise.
(I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
Lightly oil a 13 x 9 inch baking sheet with sides.
Dump your risen dough into the pan punching it down to deflate it.
Use your fingers to push and press the dough evenly over the bottom of the pan.
Preheat the oven to 425 degrees F.
Drizzle about 1/3 of a cup of olive oil over the top.
Sprinkle coarse sea salt over the top of your focaccia, and let it sit to rise again for 15 minutes.
Bake for 20 to 25 minutes until golden brown.
After the focaccia comes out of the oven, spread the tartufata or truffle paste over the top.
Let cool 10 minutes then slice and serve.