Rosemary Oat Focaccia with Toasted Seeds

Steps

1. Prepare the seeds first: toast the pumpkin seeds and sesame seeds in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool. Set aside two-thirds of the pumpkin seeds and half the sesame seeds for the dough; keep the rest for the top.
2. In a large bowl, whisk the bread flour, oats, flaxseed and instant yeast. Add 9 g of the salt and stir again.
3. Stir the honey into the lukewarm water, then pour it into the flour mixture with 15 g of the olive oil. Mix until no dry flour remains; the dough will be sticky. This is about 87% hydration and 2.4% salt, measured against the bread flour and oats.
4. Rest the dough 15 minutes, then add the reserved dough portions of pumpkin and sesame seeds and squeeze them through the dough until evenly spread.
5. Cover and bulk rise at about 75°F (24°C) for 1½ to 2 hours, doing a set of stretch-and-folds with wet hands every 30 minutes for the first hour, until the dough has doubled in size and looks bubbly.
6. Spread 20 g of the olive oil over a 9x13-inch (23x33 cm) metal pan. Tip the dough in, turn it once to coat, 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 to 60 minutes, until puffy and jiggly and a poke springs back slowly. Meanwhile, preheat the oven to 450°F (230°C) with a rack in the lower third.
8. Drizzle the last 15 g of olive oil over the dough, then dimple it deeply with oiled fingertips. Scatter the remaining pumpkin seeds and sesame seeds, the rosemary (crumbled between your fingers) and the remaining 2 g of salt over the top.
9. Bake 22 to 26 minutes, until deep golden and glossy and the center reads 200–210°F (93–99°C).
10. Lift the focaccia onto a rack and cool at least 20 minutes before cutting into 12 slices.