I just made the pure levain (no commercial yeast) Pain au Bacon from Ken Forkish's book Flour Water Salt Yeast and it turned out really well. I want to make the bread again (great crust!) but without the bacon for my vegetarian friends and wondered whether I could add olive oil rather than bacon grease and expect the same good result.
I wont taste like bacon, but sure. Based on the recipe it would be just a normal enriched dough.