Black Truffle Cheese Focaccia Bread
Focaccia with a black truffle Pecorino topping.
Equipment
- 14x10 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 14x10 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.
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