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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Wet and Dry Ingredients
Make a well in the center of the flour mixture. Pour in the activated yeast mixture and extra virgin olive oil. Stir until a shaggy dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours until doubled in size.
Focaccia Assembly
- 6
Prepare the Baking Pan
Preheat your oven to 425°F (220°C). Grease a baking sheet or a rectangular baking pan with extra virgin olive oil.
- 7
Shape the Dough
Once the dough has risen, transfer it to the prepared baking sheet. Gently stretch and press the dough to fit the pan, creating dimples with your fingers.
- 8
Add Toppings
Spread the olive tapenade evenly over the surface of the dough. Grate the truffle pecorino cheese over the top, followed by fresh rosemary (if using) and sprinkle with sea salt.
- 9
Second Rise
Cover the topped dough with a damp cloth and let it rise for an additional 20-30 minutes.
- 10
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges.
- 11
Cool and Serve
Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack. Slice and serve warm.