Peanut Butter Honey Focaccia with Crunchy Peanuts

Steps

1. In a large bowl, whisk the all-purpose flour, instant yeast and salt.
2. In a second bowl, whisk the lukewarm water with the peanut butter and half of the honey until smooth.
3. Pour the peanut butter mixture into the flour mixture and stir until no dry flour remains; the dough will be sticky, about 77% hydration and 2% salt.
4. Cover and rest 15 minutes, then give the dough 3 sets of stretch-and-folds, 15 minutes apart, in the bowl.
5. Drizzle one third of the olive oil over the dough, turn to coat, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size and bubbly.
6. Spread another third of the olive oil in a 9x13-inch metal pan. Turn the dough into the pan and gently stretch it toward the corners; if it springs back, rest 10 minutes and stretch again.
7. 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 450°F (230°C).
8. Drizzle the remaining third of the olive oil over the dough and dimple it deeply with oiled fingertips. Scatter the chopped dry-roasted peanuts over the top, pressing them into the dimples.
9. Bake 22 to 25 minutes, until deep golden and the center reaches 200°F (93°C).
10. Right away, warm the remaining half of the honey for a few seconds and brush it over the hot top for a glossy finish.
11. Lift the focaccia onto a rack and cool at least 20 minutes before cutting into 12 slices.