FO C ACC IA 2 WAYS – T RU F F L E S AN D

ROS E MARY
INGREDIENTS
 1 3/4 cups warm water (warm out of the tap, no need to measure the temperature)
 2 1/4 teaspoons yeast
 1 tablespoon sugar
 5 cups all purpose flour
 1 1/2 tablespoon coarse kosher salt, divided
 3/4 cup olive oil, divided
 1 tablespoon chopped fresh rosemary
 2 tablespoons Urbani black truffle & mushrooms spread

INSTRUCTIONS
1. Stir together water, yeast, and sugar until disolved. Set aside 10 minutes or until
foaming (this tends to happen faster for me, within 3 minutes).
2. In the bowl of a stand mixer fitted with a dough hook, stir together flour and 1
tablespoon coarse kosher salt.
3. Pour yeast mixture into the stand mixer bowl along with the flour, and add 1/2 cup
olive oil.
4. Run the mixer on low speed for 5 minutes. If the dough isn't pulling away from the
bowl after a few minutes, add a tablespoon of flour.
5. Transfer dough to a large bowl greased with a little olive oil and let rise, covered
with plastic wrap, 1-2 hours.
6. Punch down dough and transfer to a well oiled sheet pan (generously oil the pan with
1/4 cup of olive oil). Stretch the dough to evenly reach the sides of the pan and cover
again with plastic wrap and let rise an additional hour.
7. Preheat oven to 425 degrees Fahrenheit. Unwrap the sheet tray and, using your
fingertips, make indentations all over the dough. No need to break through the dough
to the pan, just indent enough so the dough looks pocked and textured.
8. Sprinkle with remaining 1/2 tablespoon of coarse kosher salt and drizzle with olive
oil. Top one half with chopped rosemary.
9. Bake until golden brown, about 20 minutes.
10. Remove from oven and spread one half with truffle sauce. Let cool in the pan for 5-
10 minutes then transfer to a cutting board and slice. Serve warm or at room
temperature. Wrap leftovers tightly in plastic and keep in the refrigerator for several
days, and reheat in the toaster oven for a few minutes.
Reference: http://citycookin.com/focaccia-2-ways-truffles-rosemary/