Garlic Dill Rye Focaccia

Steps

1. In a small skillet over low heat, warm one-third of the olive oil with the garlic for 2 to 3 minutes until fragrant but not browned; let this garlic oil cool.
2. In a large bowl, whisk together the rye flour, bread flour, instant yeast and salt to make the dry mix.
3. Stir the honey into the lukewarm water, then pour it into the dry mix with half of the garlic oil, three-quarters of the dill and the thyme. Mix with a sturdy spatula for 3 to 4 minutes into a sticky, thick dough. This is about 80% hydration and 2% salt.
4. Cover and let the dough rise at about 75°F (24°C) for 1 1/2 hours, until puffy and about 1 1/2 times its size; rye dough rises less than wheat dough.
5. Coat a 9x13-inch pan with another third of the olive oil. Scrape the dough into the pan and, with oiled fingers, press it gently toward the corners.
6. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and a fingertip dent springs back slowly. Meanwhile, preheat the oven to 425°F (220°C).
7. Dimple the dough deeply with your fingertips. Drizzle the remaining third of the olive oil and the remaining half of the garlic oil over the top.
8. Bake 25 to 30 minutes, until deep golden and glossy and the center reads 200–205°F (93–96°C).
9. Scatter the remaining quarter of the dill over the hot focaccia, lift it onto a rack and cool at least 30 minutes before cutting into 12 slices.