Oat Porridge Cheddar Focaccia with Green Onion

Steps

1. Make the oat porridge first: stir the 70 g portion of oats into the 150 g of boiling water in a large bowl and let stand 15 minutes until thick and just warm.
2. Add the 270 g of lukewarm water, the honey, the instant yeast and the 15 g dough portion of olive oil to the porridge and stir.
3. Add the whole wheat flour and the bread flour and mix until no dry patches remain; cover and rest 20 minutes so the bran softens.
4. Sprinkle the salt over the dough and squeeze it in with wet hands until even. This is about 93% hydration and 2.2% salt, with the oat porridge adding extra softness.
5. Bulk rise covered at about 75°F (24°C) for 1 1/2 hours, giving 3 sets of stretch-and-folds 20 minutes apart in the first hour; the dough is ready when about doubled, airy and jiggly.
6. Spread the 20 g pan portion of olive oil over a 9x13-inch pan. Scatter the cubed cheddar and the green onion over the dough, fold it over itself a few times to tuck them in, then turn it into the pan.
7. Stretch the dough gently toward the corners, cover and proof at about 75°F (24°C) for 45 minutes, until puffy and it springs back slowly when poked. Meanwhile, heat the oven to 425°F (220°C).
8. With oiled fingers, dimple the dough deeply. Sprinkle on the 20 g topping portion of oats, the shredded cheddar and the black pepper.
9. Bake 25 to 28 minutes, until deep golden and the center reads 200–210°F (93–99°C).
10. Right out of the oven, brush the top with the 15 g finishing portion of olive oil for a glossy crust.
11. Lift the focaccia onto a rack and cool at least 20 minutes before cutting into 12 slices.