Black Focaccia with a Black Truffle&Parmesan Heart

How about some Focaccia?

Focaccia is a traditional Italian bread that has a long history dating back over 2,000 years.

The word "focaccia" is derived from the Latin word "focus," which means hearth or fireplace. In ancient Rome, focaccia was baked on the hearth, directly on the hot ashes or stones.

In Liguria, a region in northwest Italy, focaccia is known for its thin and crispy texture. It is often flavored with olive oil, coarse salt, and sometimes topped with rosemary or other herbs.

In Genoa, another popular variation called focaccia al formaggio originated. This version is stuffed with cheese, creating a deliciously cheesy and gooey bread.

In other regions of Italy, such as Tuscany and Puglia, focaccia tends to be thicker and softer.

In my version I went with the thicker, softer version, a Cheesy Black Truffle Heart and a Coarse Salt and Rosemary topping

My special twist? It's black like the hot ashes it used to be baked on

The colour is from a perfectly natural source, with healthy omega 3 fats and a rich taste

The secret ingredient and the result?

Find out on my recipe below!

Black Sourdough Foccaccia with a Black Truffle&Parmesan Heart

For the Dough:

Ingredients

490gr flour

12gr salt

385gr lukewarm water

120gr sourdough starter

60gr black tahini

70gr black sesame blended with 20gr evoo

Method

In a bowl add the Lukewarm Water with the Sourdough starter and mix.

Then add the flour, salt, black tahini and blended black sesame with EVOO.

With a wooden spoon mix the dough until all the ingredients are incorporated. It won't take more than a minute.

Cover with a dumb towel and let it rest for 20 minutes.

After 20 minute do the first set of stretch&folds like in the video wetting your hand with water if the dough sticks on it. Cover again and leave it like this for another 20 minutes.

Do the second set of stretch&folds.

Repeat 2 more time with 20 mins rest.

Let it rise for at least 8 hours or until the dough doesn't bounce back when you press it in with a wet finger.

Transfer to a floured surface and stretch the dough to a rectangle.

Spread Black Truffle Sauce on it and sprinkle with Parmesan.

Fold one edge to the middle of the dough and the other edge on top.

Then roll as shown in the video.

Transfer to an iron cast skillet lined with an oiled parchment paper and let proof for at least 4 more hours.

Then sprinkle with olive oil, oil your hands too and dip your fingers inside the dough to press it. Sprinkle with coarse salt, black sesame seeds, rosemary and if you want red pepper.

Bake on 220c for 30-40 mins or until golden brown. If you have a thermometer, internal temperature should reach 98C.

Let it cool and optimally enjoy the same day!

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