Black Truffle Cheese Focaccia Bread
Black Truffle Cheese Focaccia Bread is an easy yeast bread for beginners. I love this black truffle focaccia for several reasons. First of all, most of the ingredients are items I already have in my pantry. Secondly, this recipe doesn’t require any special equipment. Thirdly, this focaccia takes very little hands- on time to prepare. And, lastly, this focaccia is incredibly delicious!
The Equipment Needed
- An Instant Read Thermometer- You’ll need this to test the temperature of the water you’ll use to make this bread.
- A Food Scale- For perfect bread results, be sure and weigh your flour.
- A 14×10 Baking Pan- I use a nonstick baking pan for this recipe.
The Ingredients Needed for Black Truffle Cheese Focaccia Bread
- Yeast- Be sure and use active dry yeast for this recipe.
- Olive Oil- Make sure you use a good quality extra virgin olive oil. I really like California Olive Ranch olive oil. It has a soothe, not bitter taste.
- Bread Flour- Be sure and use bread flour for this recipe. I like King Arthur brand.
- Sea Salt- Use flaky sea salt, like Maldon, to add extra flavor to your bread.
- Black Truffle Pecorino Cheese– Moliterno al Tartufo or Black Truffle Pecorino Cheese is a really flavorful cheese that adds great flavor to this bread.
How I Made my Bread
- First, I carefully weighed and measured all my ingredients.
- Next, I stirred together my honey, water, and yeast so that the yeast could activate.
- Then, I added the flour, oil, and salt. And, I just stirred until the dough formed.
- Next, I kneaded my dough and let it rise for one hour.
- Then, I put the dough in the pan, and let it rise some more.
- Finally, I sprinkled on all the toppings, and baked the focaccia.
If you love focaccia, you simply must try this fantastic Black Truffle Cheese Focaccia Bread.
Black Truffle Cheese Focaccia Bread
Focaccia with a black truffle Pecorino topping.
Equipment
- 14×10 baking pan
Ingredients
- 1 tbsp. honey
- 1 cup warm water (105 degrees)
- 2¼ tsp. active dry yeast
- ½ tsp. kosher salt
- 6 tbsp. extra virgin olive oil
- 3 cups bread flour (360g)
For the Focaccia Topping:
- 2 tbsp. extra virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. each red pepper flakes and garlic powder
- ½ tsp. flaky sea salt
- 1 cup finely grated Black Truffle Pecorino cheese
Instructions
- In a large mixing bowl, stir together the honey and water. Sprinkle with the yeast and let sit ten minutes, until foamy.
- Stir in the kosher salt and a quarter cup of the oil. Add the flour and stir until a kneadable dough is formed. Add more flour if you need to.
- Dump the dough on a floured board and knead for eight minutes, adding more flour if the dough gets sticky. You may need an extra cup of flour. The dough should be fairly smooth and stretchy when you're done.
- Place the dough in a well oiled bowl. Cover with a slightly damp kitchen towel and let it rise in a warm place for one hour. I like to turn on my oven, just until I can feel a bit of heat. Then, I turn off my oven and put the bowl of dough in.
- When the hour is up, put the dough in a 14×10 baking pan with one inch sides, that has been oiled on the bottom and sides, with two tablespoons of olive oil. Stretch the dough out so it fills the whole pan. Cover the pan with plastic wrap and refrigerate for thirty minutes. Start preheating the oven at this point, to 425 degrees, so that it will be nice and hot for the bread.
- Remove the dough from the refrigerator. Dimple it all over with your fingers. Mix together the oil and spices and paint the entire pan of dough with it. Add the rest of the toppings and bake for about 18 minutes.
- Take it out of the pan immediately, and let it cool on a wire rack.
Tried this recipe?Let us know how it was!
Black Truffle Cheese Focaccia Bread
Focaccia with a black truffle Pecorino topping.
Equipment
- 14×10 baking pan
Ingredients
- 1 tbsp. honey
- 1 cup warm water (105 degrees)
- 2¼ tsp. active dry yeast
- ½ tsp. kosher salt
- 6 tbsp. extra virgin olive oil
- 3 cups bread flour (360g)
For the Focaccia Topping:
- 2 tbsp. extra virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. each red pepper flakes and garlic powder
- ½ tsp. flaky sea salt
- 1 cup finely grated Black Truffle Pecorino cheese
Instructions
- In a large mixing bowl, stir together the honey and water. Sprinkle with the yeast and let sit ten minutes, until foamy.
- Stir in the kosher salt and a quarter cup of the oil. Add the flour and stir until a kneadable dough is formed. Add more flour if you need to.
- Dump the dough on a floured board and knead for eight minutes, adding more flour if the dough gets sticky. You may need an extra cup of flour. The dough should be fairly smooth and stretchy when you're done.
- Place the dough in a well oiled bowl. Cover with a slightly damp kitchen towel and let it rise in a warm place for one hour. I like to turn on my oven, just until I can feel a bit of heat. Then, I turn off my oven and put the bowl of dough in.
- When the hour is up, put the dough in a 14×10 baking pan with one inch sides, that has been oiled on the bottom and sides, with two tablespoons of olive oil. Stretch the dough out so it fills the whole pan. Cover the pan with plastic wrap and refrigerate for thirty minutes. Start preheating the oven at this point, to 425 degrees, so that it will be nice and hot for the bread.
- Remove the dough from the refrigerator. Dimple it all over with your fingers. Mix together the oil and spices and paint the entire pan of dough with it. Add the rest of the toppings and bake for about 18 minutes.
- Take it out of the pan immediately, and let it cool on a wire rack.
Tried this recipe?Let us know how it was!
