Cracked Pepper Focaccia with Truffle Oil

By chelyc13

Ingredients

• 2 cups lukewarm water (85-95)
• 1 tblsp active dry yeast
• 4 tblsp olive oil
• 2 tblsp truffle oil
• 1 tblsp cracked black pepper
• 2 teas salt
• 4 3/4 cups bread flour
• 1 tblsp chopped fresh thyme
• 2 teas chopped fresh rosemary
• 2 teas coarse sea salt

Preparation

Step 1

1. Stir 2 cups lukewarm water ad yeast in large bowl to blend. Mix in 3 tblsp olive oil,, truffle oil,, cracked pepper and 2 teas salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cup flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. cover bowl with plastic wrap. Let dough rise in warm draft free area until doubled in volume, about 45 min. (do not punch down dough).

2. Lightly oil baking sheet. Slide out dough onto prepared baking sheet. Gently pull and strech dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of facaccia with remaining 1 tblsp olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft free area until puffed, about 15 minutes.

3. Meanwhipe, position rack in center of oven and preheat to 450. Bake focaccia until deep golden brown, about 30 minutes.