Golden Oat Porridge Focaccia

Steps

1. Make the oat soaker: put the 80 g portion of oats in a large bowl, pour the 150 g of boiling water over them, stir and let stand about 15 minutes until thick and just warm, not hot.
2. Stir the remaining 230 g of lukewarm water, the honey and the 15 g dough portion of olive oil into the oat soaker.
3. Add the bread flour, instant yeast and the 9 g dough portion of salt, and mix with a spatula until no dry flour remains; the dough will be very soft and sticky. This is about 84% hydration and 2% salt.
4. Cover and let rest 10 minutes, then with wet hands do a set of stretch-and-folds, lifting each side of the dough and folding it over the middle. Repeat twice more, 15 minutes apart.
5. Cover and let the dough rise at about 75°F (24°C) until doubled in size and bubbly, about 1 hour 15 minutes from mixing.
6. Pour the 20 g pan portion of olive oil into a 9x13-inch metal pan and spread it over the bottom and sides. Tip the dough into the pan and gently stretch it toward the corners; if it springs back, rest it 10 minutes and stretch again.
7. Cover and proof at about 75°F (24°C) until puffy and jiggly, with bubbles on the surface, about 45 minutes. Meanwhile, heat the oven to 425°F (220°C).
8. Drizzle the 15 g top portion of olive oil over the dough, oil your fingertips in it and press deep dimples all over. Scatter the 20 g topping portion of oats and the 1 g topping portion of salt evenly over the top.
9. Bake 22 to 25 minutes, until deep golden and glossy and the center reaches 200°F (93°C) on an instant-read thermometer.
10. Loosen the focaccia, slide it onto a wire rack and cool at least 20 minutes before cutting into 12 slices.