Crisp Spelt Focaccia with Rosemary and Thyme

Steps

1. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and salt.
2. Add the lukewarm water and stir until no dry patches remain; the dough will be shaggy and sticky, at about 76% hydration and 2% salt.
3. Drizzle one-third of the olive oil over the dough, turn to coat, cover and rest 30 minutes at about 75°F (24°C).
4. Do 3 sets of stretch-and-folds 30 minutes apart, then cover and refrigerate the dough 12 to 16 hours for a slow, flavorful cold rise.
5. Pour another third of the olive oil into a 9x13-inch metal pan and spread it over the bottom and sides.
6. Turn the cold dough into the pan and gently stretch it toward the corners; cover and proof at about 75°F (24°C) for 2 to 3 hours, until puffy, nearly doubled and it springs back slowly when poked.
7. About 30 minutes before baking, set a rack in the lowest position and preheat the oven to 450°F (230°C).
8. In a small bowl, stir the remaining third of the olive oil with the garlic, rosemary and thyme to make the herb oil.
9. Oil your fingertips with a little of the herb oil, dimple the dough all over to the bottom of the pan, then spoon the rest of the herb oil evenly over the top.
10. Bake on the lowest rack 25 to 30 minutes, until deep golden, crisp underneath and 205°F (96°C) in the center.
11. Lift the focaccia onto a rack and cool at least 20 minutes before cutting into 12 slices.