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Summer Truffle Focaccia
6
Convives
210
Préparation (min.)
25
Cuisson (min.)
Ingrédients
- Focaccia Dough
- 500 g of T55 flour
- 370 ml of room temperature water
- 6 g of dry baker's yeast
- 10 g of fine salt
- 1 pinch of sugar
- 2 teaspoons of water for finishing
- Truffle Topping
- 40 g of summer truffle carpaccio from Plantin
- 3 tablespoons of rosemary leaves
- 2 tablespoons of oil from the truffle carpaccio
- 1 good pinch of fleur de sel
How to Make a Soft Summer Truffle Focaccia?
The summer truffle focaccia is a delicious Italian recipe where the simplicity of the leavened dough meets the delicate aroma of truffle carpaccio. Its soft, almost airy crumb is formed thanks to generous hydration and a respected fermentation time. In the mouth, the slightly crispy crust contrasts with a soft, golden Mediterranean texture, enhanced by rosemary and fleur de sel.
The summer truffle carpaccio is added after baking to preserve its delicate aromas. This step gives the homemade focaccia a natural elegance without masking the sweetness of the Italian bread. Served warm or at room temperature, it becomes an ideal truffle appetizer recipe to share around a summer table, accompanied by a fresh salad or some antipasti.
Easy to prepare in advance, this focaccia with truffle carpaccio can be slightly reheated before tasting, then garnished at the last moment to maintain all its aromatic finesse.
The summer truffle carpaccio is added after baking to preserve its delicate aromas. This step gives the homemade focaccia a natural elegance without masking the sweetness of the Italian bread. Served warm or at room temperature, it becomes an ideal truffle appetizer recipe to share around a summer table, accompanied by a fresh salad or some antipasti.
Easy to prepare in advance, this focaccia with truffle carpaccio can be slightly reheated before tasting, then garnished at the last moment to maintain all its aromatic finesse.
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Préparation
Prepare the homemade focaccia dough
In a large bowl, mix the flour, sugar, salt, and dry yeast. Pour in room temperature water, then stir with a spoon until you have a smooth dough. It should remain very soft and sticky: this hydration level will ensure a fluffy, light, and well-aerated focaccia after baking.
Let the dough rise
Cover the bowl with a clean cloth, then let the dough rest at room temperature for about 2 hours. It should triple in volume and become full of small bubbles. This slow fermentation develops the airy texture of Italian focaccia and brings a deeper flavor, ideal for complementing the fragrant notes of summer truffle.
Shape the focaccia
Place a sheet of parchment paper in a baking dish, then lightly oil it. Flour the work surface, gently turn the dough out, and degas it without overworking. Fold the dough over itself, place it in the dish, and then gently stretch it with your fingers to cover almost the entire surface without losing its softness.
Flavor with truffle carpaccio oil
Pour two tablespoons of oil from the summer truffle carpaccio over the dough. Add two tablespoons of rosemary and a generous pinch of fleur de sel. Then, press your fingers into the dough to create the characteristic dimples of focaccia. The oil flavors the dough while helping to create a golden and slightly crispy crust.
Perform the second rise
Cover the dish again with a cloth, then let the focaccia rise for 1 hour and 30 minutes at room temperature. The dough should puff up almost to the edge of the dish. This second fermentation is essential for achieving a soft, generous, and even crumb, perfect for a gourmet truffle focaccia recipe.
Bake the focaccia
Preheat the oven to 200°C. Before baking, sprinkle the dough with the remaining rosemary, add a tablespoon of carpaccio oil, and two teaspoons of water. Bake for 25 minutes, then activate the grill function for the last 3 minutes to achieve a nice color. The focaccia should be golden, fragrant, and slightly crispy on the surface.
Add the summer truffle carpaccio
Let the focaccia cool for a few minutes before placing the slices of summer truffle carpaccio over the entire surface. This finishing touch after baking preserves the delicate aromas of the truffle and adds an elegant touch to the recipe. Serve as an appetizer, starter, or as a replacement for gourmet bread to share.
Astuce(s) du Chef Plantin
To successfully make a fluffy focaccia, do not add flour even if the dough seems sticky: its generous hydration is the key to a soft and airy crumb. Always add the truffle carpaccio after baking, on a warm rather than hot focaccia, to preserve the delicacy of its flavors. For an even more indulgent tasting experience, serve this focaccia with creamy burrata, some heirloom tomatoes, or a lightly dressed arugula salad.
