Focaccia with Truffle Sauce

Equipment Needed

Mixing bowl, Baking tray, Oven, Spoon (for dimpling + sauce)

Method

1. 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.

   Chef Tip: Use lukewarm water (around 25°C) to activate the yeast without killing it. The dough should feel tacky but not stick to your hands when properly kneaded.
2. 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.

   Chef Tip: Dip your fingers in olive oil before dimpling — this prevents sticking and creates deeper pockets that hold oil and develop a crispier crust.
3. 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.

   Chef Tip: Place the tray on the lowest oven rack for the first 10 minutes to get a crisp bottom, then move to the middle rack to finish browning the top.
4. 4.

   Serve: Let the focaccia cool slightly, then cut into pieces and serve warm with Mazza Truffle Sauce on the side for dipping.