Soft Garlic Walnut Rye Focaccia with Thyme

Steps

1. Prepare first: toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, and chop. Mince half of the garlic and thinly slice the other half.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt.
3. In a jug, stir the lukewarm water, lukewarm whole milk and honey until the honey dissolves, then pour it into the rye and bread flour mixture with one third of the olive oil and the minced garlic.
4. Mix with a sturdy spoon or dough scraper for 3 to 4 minutes into a sticky, shaggy dough; rye dough stays tacky, so don't add more rye flour or bread flour. Fold in the walnuts. This is about 66% hydration (water only; the milk adds more moisture) and 2% salt.
5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1½ times its size.
6. Brush a 9x13-inch pan with half of the remaining olive oil. Scrape in the dough, oil your fingers with a little of the oil in the pan, and gently press the dough toward the corners.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until airy and a poked dent springs back slowly. Meanwhile, preheat the oven to 400°F (200°C).
8. Dimple the dough deeply with your fingertips, drizzle with the last of the olive oil, then scatter the sliced garlic and the thyme over the top.
9. Bake for 25 to 30 minutes, until golden and the center reads 190°F (88°C) on a thermometer.
10. Loosen the edges, lift the focaccia onto a rack, and cover loosely with a clean towel as it cools for 20 minutes to keep the crust soft. Cut into 12 slices.