Molasses Rye Focaccia with Toasted Oat Crust

Steps

1. Make the soaker first: toast 80 g of the oats in a dry skillet over medium heat, stirring, for 4 to 5 minutes until fragrant and lightly golden. Tip them into a bowl, pour over the 160 g of boiling water, stir and let cool for 30 minutes until lukewarm and thick.
2. In a large bowl, whisk together the rye flour, bread flour, instant yeast and salt to make the dry mixture.
3. Stir the molasses and 15 g of the olive oil into the 320 g of lukewarm water, then add this liquid and the cooled oat soaker to the dry mixture. Mix with a sturdy spatula for 3 to 4 minutes into a sticky, shaggy dough; rye dough stays tacky, so don't add extra rye flour or bread flour. The dough water gives about 64% hydration and 2% salt based on the combined rye flour and bread flour, with the soaker adding extra moisture.
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.
5. Coat a 9x13-inch pan with 20 g of the olive oil. Scrape the dough into the pan and, with oiled wet fingers, press it gently toward the edges.
6. Cover and proof at about 75°F (24°C) for 45 minutes, until the dough fills the pan, looks airy and springs back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
7. Dimple the dough deeply with your fingertips, drizzle with the remaining 15 g of olive oil, and scatter the remaining 40 g of oats evenly over the top, pressing them in lightly.
8. Bake for 25 to 28 minutes, until the top is golden and the center reads 205°F (96°C).
9. Lift the focaccia onto a rack and cover loosely with a clean towel to keep the crust soft. Cool at least 30 minutes before cutting into 12 slices.