Focaccia with Truffle Sauce
Soft, airy focaccia baked to perfection and paired with a luxurious truffle sauce.
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Mazza Chef Tips:
“The dimples in the focaccia hold the olive oil and create the perfect texture. Serve warm with the truffle sauce for an elevated experience.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A dry Prosecco or Vermentino refreshes the palate and complements the aromatic truffle notes without overpowering them.
Ingredients
- 500g Mazza flour (tipo '00')
- 325ml water
- 7g yeast
- 10g salt
Equipment Needed
Mixing bowl, Baking tray, Oven, Spoon (for dimpling + sauce)
Method
- 1.
Prepare the dough: In a large bowl, mix the flour, yeast, and salt. Add the water and 50 ml of olive oil, then knead until you get a smooth, elastic dough. Cover and let rise at room temperature for 1–2 hours, or until doubled in size.
- 2.
Shape and proof: Transfer the dough to a baking tray lined with parchment paper. Gently spread it out to fit the tray using your fingers. Dimple the surface with your fingertips and drizzle with the remaining 50 ml of Mazza Extra Virgin Olive Oil.
- 3.
Bake: Preheat the oven to 220°C (430°F). Bake the focaccia for 20–25 minutes, or until golden brown and crisp on the edges.
- 4.
Serve: Let the focaccia cool slightly, then cut into pieces and serve warm with Mazza Truffle Sauce on the side for dipping.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 6 servings
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