Crisp Spelt Focaccia with Pecans and Seeds

Steps

1. Prepare first: toast the pecans in a dry skillet over medium heat for 4–5 minutes until fragrant, cool, then roughly chop. Divide the chopped pecans: set aside one quarter for the topping and keep three quarters for the dough.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast and salt. Add the lukewarm water, the maple syrup and 15 g (about 1 tablespoon) of the olive oil, and stir into a shaggy, sticky dough. This is about 75% hydration and 2% salt.
3. Rest the dough 15 minutes, then fold in the three quarters of the pecans reserved for the dough, plus the ground flaxseed, wetting your hand and folding the dough over itself until evenly mixed.
4. Cover and let rise at about 75°F (24°C) for 1½ to 2 hours, doing 3 sets of stretch-and-folds in the first hour (every 20 minutes), until about doubled in size and bubbly. Spelt is delicate, so fold gently.
5. Pour 25 g (about 2 tablespoons) of the olive oil into a 9x13-inch metal pan and spread it over the bottom and sides. Tip the dough into the pan, turn it once to coat, and gently stretch it toward the corners; if it springs back, rest 10 minutes and stretch again.
6. Cover and proof at about 75°F (24°C) for 45 minutes to 1 hour, until puffy, jiggly and it springs back slowly when poked. Meanwhile, preheat the oven to 450°F (230°C) with a rack in the lower third.
7. Drizzle the remaining 15 g (about 1 tablespoon) of olive oil over the top and dimple deeply with oiled fingertips. Scatter the reserved quarter of the pecans, the pumpkin seeds, the sesame seeds and the dried rosemary over the top, pressing them in lightly.
8. Bake 22–26 minutes until deep golden, the bottom is crisp and the center reads 200–210°F (93–99°C).
9. Lift the focaccia from the pan onto a rack right away so the bottom stays crisp, cool at least 20 minutes, then cut into 12 slices.