Could there be a more decadent focaccia than one laced with black truffle? If you can’t find a whole truffle to add shavings to the top, don’t worry – the truffle oil in the dough will do enough to give this pillowy bread its delicate, earthy flavour. This is one of the easiest breads of all to make.
Make the dough. Tip the flours into a stand mixer fitted with the dough hook. Add the yeast and salt to opposite sides of the bowl and mix to combine. Add the oil and water and mix on low speed to combine. Increase the speed to medium and knead for about 5 minutes, until you have a smooth, sticky, elastic dough.
Turn out the dough onto a lightly oiled work surface, quickly shape it into a ball and place it in an oiled bowl. Cover and leave to rise for about 1 hour, until doubled in size.
Meanwhile, make the garlic oil. Heat the garlic slices and olive oil together in a small saucepan over a low heat for 10–15 minutes, until the garlic starts to turn lightly golden at the edges. Remove the pan from the heat and leave the oil to infuse and cool to room temperature while you shape the dough.
Tip the risen dough into the oiled baking tray and press it to the edges (don’t worry if it doesn’t fully reach into the corners). Cover and prove for 1 hour, or until risen to twice its height.
Heat the oven to 220°C/200°C fan/425°F/Gas 7. Drizzle the garlic oil and slices over the dough and gently press your fingertips firmly all over the surface of the dough to create dimples. Scatter over the truffle salt or salt flakes, and the truffle shavings, if using. Press the small sprigs of rosemary into the dimples.
Bake the focaccia for 20–25 minutes, until puffed up and golden brown. Serve warm or at room temperature.