Soft Feta and Garlic Milk Focaccia

Steps

1. Mince the garlic and crumble the feta; set both aside. In a small skillet, warm 20 g of the olive oil with the garlic over low heat for 2 minutes until fragrant but not browned, then let it cool.
2. In a large bowl, whisk the lukewarm water, lukewarm whole milk, honey and instant yeast.
3. Add the bread flour and salt and stir into a shaggy dough. This dough is about 75% hydration (counting the milk as liquid) and about 1.5% salt.
4. Add half of the garlic oil and two-thirds of the feta to the dough. Knead in the bowl or on the counter for 6–8 minutes until smooth and slightly tacky.
5. Brush the bowl with 10 g of the olive oil, return the dough, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. Brush a 9x13-inch pan with 10 g of the olive oil. Turn the dough into the pan and gently stretch it toward the corners; if it springs back, rest it 10 minutes and stretch again.
7. Cover and proof at about 75°F (24°C) for 40–45 minutes, until puffy and it springs back slowly when poked. Preheat the oven to 400°F (200°C) during the proof.
8. Dimple the dough with oiled fingertips. Spread the remaining half of the garlic oil over the top, then scatter the remaining one-third of the feta, the oregano and the black pepper.
9. Drizzle the last 10 g of the olive oil over the top. Bake 22–25 minutes, until golden and the center reads 190°F (88°C).
10. Cover the hot focaccia loosely with a clean towel for 5 minutes to keep the crust soft, then move it to a rack and cool at least 20 minutes before cutting into 12 slices.