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Black Foccacia with Truffle Oil

October 16, 2026 – Kiwi Artisan

A soft black focaccia made with activated charcoal, topped with pancetta, olives, fresh thyme and truffle oil.

Total time 1 hour
Servings 5-10
Black Foccacia with Truffle Oil

Ingredients

For the focaccia:

  • 220g flour
  • 220g strong flour
  • 20g durum wheat semolina
  • 17g food-grade activated charcoal
  • 16g salt
  • 24g fresh yeast
  • 240g mashed potatoes
  • 30g olive oil
  • 90g beer
  • 160g milk

For the topping:

Instructions

  1. Mix the flours, semolina and activated charcoal.
  2. Add the mashed potatoes, fresh yeast, beer and milk. Knead until combined.
  3. Incorporate the olive oil and salt, kneading until smooth.
  4. Refrigerate the dough for 4 hours.
  5. Transfer to an oiled baking tray and leave to rise for 1 hour in a turned-off oven.
  6. Gently press the dough with your fingertips to create dimples.
  7. Add the pancetta, olives and fresh thyme, then drizzle with truffle oil.
  8. Bake at 260°C for 10 minutes, then reduce to 230°C and bake for another 10 minutes.

Special thanks to Giulia for sharing the recipe. Watch the full video here.

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