This idea comes from a site recently discussed on another thread, http://oreganofromitaly.com/
Although I love truffle oil, I had misgivings about this recipe since I was pretty sure that much of the flavor of the truffle oil would be driven out during baking; I always add truffle after cooking to avoid that problem. But since I've had so much success with other recipes from this site, I decided to give it a try anyway and add the truffle oil during kneading as directed. I also used my basic focaccia dough as the base and simply added the flavorings from the recipe.
Conclusion: excellent bread, actually fabulous bread. No truffle flavor. Next time either drizzle it on after baking or just use olive oil. Here is what I did for a standard baking sheet sized focaccia (I haven't had a chance to convert all ingredients to baker's % - assumes using olive oil instead of truffle oil):
798g bread flour (Giustos Artisan)
94g activated starter culture (French - 54% flour/46% water)
50g whole milk
4g minced fresh rosemary
2g minced fresh thyme
102g potato flour
57g Extra virgin olive oil
2 tablespoons cracked black pepper
In mixing bowl, combine water & salt.
Combine bread and potato flour thoroughly and then add to mixing bowl.
Add starter to mixing bowl
Combine all of the remaining ingredients and set aside
Knead the flours, salted water, and starter until smooth
Slowly incorporate the remaining ingredients
Knead for a very long time until windowpane stage
Place in oiled container, cover, and ferment @ 75F for 16 hours
Pour into oiled baking pan, stretch and dimple, brush with oil, sprinkle with some course salt and allow to proof for several hours.
Baked @450F ~25 minutes.
Brush with more oil.