Rosemary Walnut Honey Focaccia

Steps

1. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant; cool and chop coarsely.
2. In a large bowl, whisk the flour, the instant yeast, 9 g of the salt and half of the rosemary.
3. Stir half of the honey into the lukewarm water, then add it to the flour mixture with 15 g of the olive oil and mix until no dry flour remains, about 2 minutes. This is about 78% hydration and 2% salt.
4. Rest the dough 15 minutes, then fold in 90 g of the walnuts, saving the remaining walnuts for the top.
5. Cover and let rise 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, until doubled in size and bubbly.
6. Coat a 9x13-inch pan with 20 g of the olive oil. Turn the dough into the pan and gently stretch it toward the corners.
7. Cover and proof at about 75°F (24°C) for 45 minutes, until puffy and jiggly and it springs back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
8. Mix the remaining olive oil with the remaining honey. Oil your fingers with a little of it and dimple the dough deeply, then drizzle the rest over the top.
9. Scatter the remaining walnuts, the remaining rosemary, the black pepper and the remaining salt over the dough.
10. Bake 22 to 25 minutes, until deep golden and glossy and the center reads 200–210°F (93–99°C).
11. Lift the focaccia onto a rack and cool at least 20 minutes before cutting into 12 slices.