Black truffle focaccia

Gennaro Contaldo makes an indulgent Italian bread with a potato, onion and black truffle topping
By Gennaro Contaldo
Black truffle focaccia
  • Rating:
  • Serves: 4-6 as a side dish
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes plus 1 hr proving
  • Effort: easy


For the dough

  • 25 g fresh yeast
  • 700 ml lukewarm water
  • 800 g 00 flour or strong plain flour
  • 200 g semolina
  • 20 g salt

For the focaccia

  • 1/2 quantity of basic bread dough
  • 200 ml extra virgin olive oil
  • flour or semolina, for dusting
  • 3 tbsp truffle oil
  • 4 large onions
  • 4 sprigs thyme, leaves only
  • 3 tbsp white wine
  • 700 g potatoes, thinly sliced and par-boiled
  • 1 tbsp coarse sea salt
  • 2 tsp black shavings truffles


1. Dissolve the yeast in the lukewarm water.

2. In a large bowl, mix together the flour, semolina and salt and pour in the dissolved yeast liquid and one tablespoon of truffle oil.

3. Mix well until you obtain a soft dough.

4. Lightly flour a clean work surface and knead the dough well for about 5 minutes or until smooth and elastic.

5. Place the dough on a clean tea towel, brush the top with some water to prevent it drying out, then cover with another clean tea towel.

6. Leave to rise in a warm place for about 30 minutes or until the dough has doubled in size.

7. Whilst the dough is proving, prepare the topping. Preheat the oven to 250C/gas 9.

8. Heat 150ml of olive oil in a frying pan. Gently fry the onions, thyme leaves, salt and pepper over a low-medium heat until they have softened.

9. Towards the end of the cooking time, add the wine. Turn down to a low heat and simmer.

10. Carefully add the parboiled potato slices, taking care not to break them up, and leave to infuse with the onion for a few minutes. Remove from the heat and set aside.

11. Once the dough has risen, split it into two pieces (so it can fit on a baking tray). The other half can be kneaded to knock the air out of it, then frozen in an airtight bag for up to one month.

12. Place the dough on a lightly floured, clean work surface and roll it out into a roughly rectangular shape the size of your baking tray.

13. Place the dough on the baking tray and then, using your fingers, make indentations all over it.

14. Spread the remaining 50ml of olive oil all over and brush it round the edges, then sprinkle with the coarse sea salt.

15. Place the onions and potatoes including the olive oil they were cooked in, all over the dough. Cover with a cloth and leave in a warm place to rise for 30 minutes.

16. Reduce the oven temperature to 200C/gas 6. Place the focaccia in the oven for 30-35 minutes or until evenly golden around the edge.

17. Remove from the oven, drizzle with the remaining 2 tablespoons of truffle oil and sprinkle with black truffle shavings.

18. Cut the focaccia into squares and serve immediately.

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