Crisp Spelt Cheddar Focaccia with Dill and Scallions

Steps

1. Prepare the add-ins first: chop the dill, slice the green onion, and divide the cheddar into two equal portions, cutting one half into small cubes for the dough and shredding the other half for the top.
2. In a large bowl, whisk the spelt flour, bread flour and instant yeast to make the dry mixture. In a jug, stir the honey into the lukewarm water until dissolved.
3. Pour the honey water into the dry mixture with 15 g of the olive oil and mix until no dry patches remain. Rest 15 minutes, then sprinkle over the salt and squeeze it in with wet hands. This dough is about 74% hydration and 2% salt.
4. Add the cubed cheddar (first half), two-thirds of the dill and half of the green onion, and fold them through the dough until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, doing 3 sets of stretch-and-folds 20 minutes apart in the first hour; spelt dough is delicate, so fold gently. The dough should be puffy and about doubled in size.
6. Coat a 9x13-inch metal pan with 25 g of the olive oil. Turn the dough into the pan and gently stretch it toward the corners; if it springs back, rest 10 minutes and stretch again.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until airy and jiggly and a poke springs back slowly. Meanwhile, set a rack in the lower third and preheat the oven to 450°F (230°C).
8. Drizzle the remaining 15 g olive oil over the dough and dimple it deeply with oiled fingertips. Scatter on the shredded cheddar (remaining half), the remaining green onion and the black pepper.
9. Bake 22 to 26 minutes, until deep golden and crisp underneath and the center reads 190–210°F (88–99°C).
10. Scatter the remaining dill over the hot focaccia, then lift it onto a rack so the bottom stays crisp. Cool at least 20 minutes before cutting into 12 slices.