Crispy Cheddar Garlic Focaccia

Steps

1. Prepare the cheddar first: cut half of it into small cubes and shred the other half; keep them separate. Thinly slice the garlic.
2. In a large bowl, stir the lukewarm water, honey and instant yeast together. Add the bread flour and salt and mix until no dry flour remains; the dough will be very sticky, about 80% hydration and 2% salt.
3. Pour one-third of the olive oil over the dough, cover and let rest 15 minutes at about 75°F (24°C).
4. Give the dough 3 sets of stretch-and-folds 15 minutes apart with wet hands. On the last set, fold in the cubed cheddar and half of the sliced garlic.
5. Cover and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size and bubbly.
6. Coat a 9x13-inch metal pan with another third of the olive oil. Turn the dough into the pan and gently stretch it toward the corners; if it springs back, wait 10 minutes and stretch again.
7. Cover and proof at about 75°F (24°C) for 30 to 40 minutes, until puffy and it springs back slowly when poked. Meanwhile heat the oven to 450°F (230°C) with a rack in the lower third.
8. Drizzle the remaining third of the olive oil over the dough and dimple it deeply with oiled fingertips. Scatter the remaining sliced garlic, then the shredded cheddar, the thyme and the black pepper over the top.
9. Bake 22 to 26 minutes, until deep golden, the cheese edges are lacy and crisp, and the center reaches 200°F (93°C).
10. Loosen the focaccia and cool it on a rack for at least 20 minutes so the bottom stays crisp, then cut into 12 slices.