Crisp Garlic Peanut Rye Focaccia

Steps

1. Prep first: roughly chop the dry-roasted peanuts and set aside 2/3 of them for the dough and 1/3 for the topping. Thinly slice 2/3 of the garlic for the dough and mince the remaining 1/3 for the topping.
2. Warm 1/4 of the olive oil in a small pan over low heat, add the sliced garlic and cook gently 3–4 minutes until pale golden and soft; let cool.
3. In a large bowl, whisk together the rye flour, the bread flour, the instant yeast and the salt.
4. Stir the honey and the peanut butter into the lukewarm water until loosened, then pour it into the rye and bread flour mixture and mix with a stiff spatula to a sticky, shaggy dough with no dry patches, about 80% hydration and 2% salt.
5. Fold in the cooled sliced garlic with its oil and the 2/3 portion of chopped dry-roasted peanuts until evenly spread; the rye dough will stay paste-like and sticky.
6. Cover and let rise at about 75°F (24°C) for 75–90 minutes, until puffy and about 1 1/2 times its size; rye dough won't fully double.
7. Pour another 1/4 of the olive oil into a 9x13-inch (23x33 cm) metal pan, coating the base and sides. Scrape the dough in and, with oiled fingers, press it toward the corners.
8. Cover and proof at about 75°F (24°C) for 40–50 minutes, until airy and a gentle poke springs back slowly. Meanwhile, preheat the oven to 450°F (230°C) with a rack in the lower third.
9. Mix the remaining half of the olive oil with the minced garlic and the rosemary. Dimple the dough deeply with oiled fingertips, drizzle the garlic-rosemary oil over it and scatter the remaining 1/3 of the chopped dry-roasted peanuts on top.
10. Bake 25–30 minutes, until the top is deep golden, the bottom is crisp and the center reads 205–210°F (96–99°C).
11. Lift the focaccia out of the pan onto a rack so the base stays crisp, and cool at least 45 minutes before cutting into 12 slices.