Roasted Garlic Parmesan Rye Focaccia

Steps

1. Roast the garlic first: heat the oven to 350°F (175°C), toss the garlic cloves with one sixth of the olive oil in a small ovenproof dish, cover with foil and roast 25 minutes until soft and golden. Cool, then lightly mash.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt to make the dry mixture.
3. Stir the honey into the lukewarm water, pour it into the dry mixture and add half of the Parmesan and half of the mashed roasted garlic. Mix into a sticky, shaggy dough, about 3 minutes; rye dough stays tacky, so use a wet spatula rather than kneading. This is about 80% hydration and 2% salt.
4. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until puffy and about one and a half times its size.
5. Pour one third of the olive oil into a 9x13-inch pan. Scrape the dough in, oil your fingers with a little from the pan, and press the dough toward the corners.
6. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until airy and a poked dent springs back slowly. Near the end, preheat the oven to 425°F (220°C).
7. Dimple the dough deeply with oiled fingertips, drizzle with another one third of the olive oil, then scatter the remaining half of the roasted garlic, the mozzarella, the remaining half of the Parmesan and the black pepper.
8. Bake 25 to 30 minutes, until deep golden and the center reads 200–210°F (93–99°C).
9. Brush the hot top with the remaining one sixth of the olive oil for a glossy crust. Lift the focaccia onto a rack and cool at least 30 minutes before cutting into 12 slices.