Focaccia with summer truffle carpaccio
Difficulty level: easy
Servings 6 people
Ingredients
- 1 verrine summer truffle carpaccio Plantin (40 g) + 2 tablespoons of carpaccio oil
- 500 g flour T55
- 370 ml water
- 6 g yeast baker’s dryer
- Rosemary
- 10 g salt
- 1 pinch flower of salt
- 1 pinch sugar
- 2 c. coffee water
Instructions
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Mix the flour, sugar, salt and yeast in a salad bowl. Add the water and knead for ten minutes. The dough is sticky, this is normal. Cover with a cloth and let rise until tripled in volume (about 2 hours).
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Line a dish with parchment paper and lightly oil it. Flour the work surface, turn out the dough and spread it in the dish.
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Sprinkle with 2 tbsp. tablespoon of summer truffle carpaccio oil, sprinkle with rosemary and fleur de sel. Make indentations with your fingers. Cover and let rise for 1 hour 30 minutes.
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Before baking, add 1 tbsp. tablespoon of truffle oil from the carpaccio and 2 tbsp. of water.
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Cook for 25 minutes at 200°C, then 3 minutes under the grill to brown.
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Once cooled, add strips of summer truffle carpaccio. To be enjoyed as an aperitif or as a substitute for bread.
© Pauline Daniel for Plantin
