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focaccia marbrée au charbon et à l'ail noir décorée d'une demi gousse d'ail

Marbled focaccia with charcoal and black garlic

Ingredients for 2 people

For the white dough :
  • 250g of flour
  • 175g of lukewarm water
  • 15g of olive oil
  • 8g of dry baker’s yeast
  • 4g of salt
For the black dough :
  • 250g of flour
  • 15g of charcoal powder
  • 175g of lukewarm water
  • 15g of olive oil
  • 8g of dry baker’s yeast
  • 4g of salt
For the marinade :
  • 30g of olive oil
  • 30g of water
For the toppings :


To make the dough and first raise :

1. Weight the ingredients separately for each dough. Activate the dry yeast of each dough in the warm water.

2. In a mixing bowl, starting with the white dough (to avoid stains from the black dough residues), pour the salt at the bottom of the bowl then add flour and oil to avoid deactivating the yeast by getting in direct contact with the salt. Pour the lukewarm water with the foamy activated yeast and knead for 10 minutes by hand or using a stand mixer until the dough is soft and elastic.

3. Once the dough is kneaded, you can incorporate a few slices of black garlic cloves in the dough and set aside in a big bowl, covered with a clean cloth. Let rise in a warm place (20/25°C) for about an hour and a half or until the dough has doubled in size.

Repeat the process with the black dough.

4. Degas, transfer on a baking tray and let rise one more time. Once the dough has doubled in size, degas by pressing it.

5. Make the marinade by mixing water and oil. Transfer the pieces of both doughs on a baking tray (for a thin focaccia) or on a high edge plate (for a puffed/raised focaccia as shown on the picture) oiled and salted beforehand. It would be best to use a metal plate to obtain a nice coloration and a dough crunchy where it was in contact with the plate.

6. Slightly wet or oiled hands can prevent the dough from sticking when manipulating the dough.

To bake the focaccia :

1. Preheat the oven to 190°C.

2. Before baking the focaccia, spread the remaining marinade on the dough. Place in the oven for 35 to 40 minutes and check frequently. The focaccia is cooked once it has a nice color and a knife comes out dry when pricked with.

Plating : 

Serve warm as an appetizer, paired with a premium olive oil, salt and pepper You can also cut open the focaccia height wise and garnish it with pesto, roasted seasonal vegetables and mozzarella cheese for example. 


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