Soft Rosemary-Thyme Cheddar Focaccia

Steps

1. Prepare first: cut 80 g of the cheddar into 1/2-inch cubes and shred the remaining 40 g; chop the parsley; crush the rosemary and split the rosemary and thyme into two equal halves. Keep the cheddar cubes and shredded cheddar separate in the fridge.
2. In a large bowl, whisk the bread flour, instant yeast and salt.
3. Stir the honey into the lukewarm water, then add the water and 15 g of the olive oil to the flour mixture. Mix with a spatula until no dry flour remains, about 2 minutes. This is about 75% hydration and 2% salt.
4. Stir in half of the rosemary, half of the thyme and all of the parsley until evenly spread through the sticky dough.
5. Cover and let rise at about 75°F (24°C) for 90 minutes. At 30 and 60 minutes, do a set of stretch-and-folds with wet hands: lift each side of the dough and fold it over the middle. During the first set, scatter the cheddar cubes over the dough and fold them in. The dough is ready when about doubled, puffy and bubbly.
6. Spread 20 g of the olive oil over the bottom and sides of a 9x13-inch metal pan. Tip the dough into the pan, 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 minutes, until puffy and jiggly and a poke springs back slowly. Meanwhile, preheat the oven to 425°F (220°C) with a rack in the center.
8. Drizzle the last 15 g of olive oil over the dough and dimple it all over with oiled fingertips, pressing to the bottom of the pan. Sprinkle with the remaining half of the rosemary and thyme, then the shredded cheddar.
9. Bake 20 to 24 minutes, until the top is golden and the center reads 200°F (93°C).
10. Lift the focaccia onto a rack and drape it loosely with a clean towel to keep the crust soft. Cool at least 20 minutes before cutting into 12 slices.