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1
Stir 2 cups lukewarm water and yeast in large bowl to blend.
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2
Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt.
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3
Add 1 cup flour.
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4
Using wood spoon, stir vigorously until well incorporated.
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5
Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated.
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6
Oil large bowl.
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7
Scrape dough into oiled bowl.
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8
Cover bowl with plastic wrap.
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9
For do-ahead version: Chill dough overnight.
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10
Allow dough to come to room temperature in warm draft-free area before proceeding.
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11
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
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12
Lightly oil 15x10x1-inch baking sheet.
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13
Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough).
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14
Gently pull and stretch dough so that dough almost covers baking sheet.
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15
Press fingertips all over top of dough to form indentations.
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16
Brush top of focaccia with remaining 1 tablespoon olive oil.
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17
Sprinkle with thyme, rosemary and coarse salt.
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18
Cover loosely with plastic wrap.
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19
Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
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20
Meanwhile, position rack in center of oven and preheat to 450F.
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21
Bake focaccia until deep golden brown, about 30 minutes.
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22
Transfer to rack and cool.
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23
*Available at Italian markets, specialty foods stores and some supermarkets.
