Seeded Parmesan Mozzarella Focaccia

Steps

1. Prepare the add-ins first: cube the mozzarella, and in a small bowl mix half the sesame seeds, half the pumpkin seeds and all the flaxseed for the dough; set the remaining sesame and pumpkin seeds aside for the top.
2. In a large bowl, stir the bread flour and instant yeast together, then add the lukewarm water and mix until no dry flour remains. Rest 15 minutes.
3. Sprinkle the salt over the dough, add one third of the olive oil and the bowl of dough seeds, then squeeze and fold with a wet hand for 3 to 4 minutes until evenly mixed. This is about 80% hydration and 2% salt.
4. Cover and let rise at about 75°F (24°C) for 1 1/2 hours, doing a set of stretch-and-folds every 30 minutes for the first hour; the dough is ready when doubled in size, bubbly and jiggly.
5. Coat a 9x13-inch metal pan with another third of the olive oil. Turn the dough into the pan, scatter half the Parmesan and the mozzarella cubes over it, fold the dough over itself once to tuck the cheese in, and gently stretch it toward the corners.
6. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked. Meanwhile, heat the oven to 450°F (230°C) with a rack in the lower third.
7. Drizzle the remaining third of the olive oil over the dough and dimple it deeply with oiled fingertips. Sprinkle with the reserved sesame and pumpkin seeds, the remaining half of the Parmesan and the oregano.
8. Bake 22 to 26 minutes, until deep golden and glossy and the center reads 200–210°F (93–99°C).
9. Lift the focaccia out of the pan onto a rack and cool at least 20 minutes before cutting into 12 slices.