Rosemary and Porcini Foccacia with Shallots and Truffle

By chef Jonathan Harnett


  • 500g white flour type 00 plus more for kneading
  • 7g dried yeast
  • 350-400ml warm water
  • 2 tablespoons dried rosemary
  • 30g dried porcini mushrooms (Boletus)
  • 1 pinch brown sugar
  • 3 tablespoons olive oil plus more for the baking pan
  • 2 teaspoons fine sea salt
  • 2 shallots thinly sliced
  • 1 teaspoon flaky or coarse sea salt
  • 150g truffle paste


  • In a large mixing bowl add 350ml warm water, the sugar, and the yeast. Let stand for a few minutes to activate the yeast.
  • Meanwhile, place the dried mushrooms into a spice grinder or food processor and mix to a fine powder.
  • Add the flour, fine salt, rosemary, dried porcini powder, and 3 tablespoons olive oil and mix until you have a rough, sticky dough
  • Add a bit more water one tablespoon at a time ONLY IF NEEDED to get a choppy, sticky dough
  • Sprinkle a clean work surface with flour and tip the sticky dough onto it, scraping out any remaining dough from the sides of the bowl.
  • Knead the dough for 5-10 minutes until the dough is soft and less sticky.
  • Place dough into a clean bowl, cover with a cloth kitchen towel and let rise for about 1 hr or until doubled in size.
  • Tip dough back onto a clean surface and fold over 3-4 times to remove some of the air bubbles.
  • Place back in the clean bowl and let rise again for about 1 hr.
  • Oil a shallow baking pan very well with olive oil and carefully tip the dough into the pan, stretching it to fill the pan.
  • Press your fingers into the dough to make dimples/holes everywhere, drizzle generously with olive oil, top with the flaky salt and sliced shallots.
  • Preheat oven to 200C with air/fan setting.
  • Bake for approximately 20 minutes until the focaccia is golden brown and the shallots are slightly caramelized.
  • Remove from oven and allow to cool for 15 minutes.
  • Spread truffle paste or sliced truffles evenly over the top, cut into squares and serve
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