Soft Rye Focaccia with Honey Walnuts

Steps

1. Preparation order: chop the walnuts first, then set out a 9x13-inch (23x33 cm) metal baking pan before you mix the dough.
2. In a large bowl, whisk together the rye flour, bread flour, instant yeast and salt to make the dry mixture.
3. Stir half of the honey into the lukewarm water, then pour the water into the dry mixture along with one third of the olive oil (about 15 g). Mix with a sturdy spatula until no dry patches remain; the dough will be sticky and paste-like, which is normal for rye. This is about 80% hydration and 2% salt.
4. Cover the bowl and let the dough rise at about 75°F (24°C) for 1 1/2 hours. With wet hands, give it a set of stretch-and-folds at 30 and 60 minutes. It is ready when it has grown by about half and looks puffy with bubbles on top.
5. Pour another third of the olive oil (about 15 g) into the baking pan and spread it over the bottom and sides.
6. Scrape the dough into the oiled pan and, with oiled fingers, gently press it toward the corners. If it springs back, wait 10 minutes and press again.
7. Scatter a little over half of the walnuts (about 60 g) over the dough and press them in firmly. Cover and proof at about 75°F (24°C) for 45 minutes, until puffy and the dough springs back slowly when poked.
8. While the dough proofs, preheat the oven to 425°F (220°C).
9. In a small bowl, stir together the remaining honey, the remaining walnuts and the rosemary.
10. Dimple the dough all over with oiled fingertips, then scatter the honey-walnut mixture over the top.
11. Bake for 25 to 28 minutes, until golden and the center reaches 200–205°F (93–96°C) on an instant-read thermometer.
12. For a soft crust, brush the hot focaccia with the remaining olive oil (about 15 g) right out of the oven, then cover loosely with a clean towel for 10 minutes.
13. Lift the focaccia out of the pan and cool on a rack for at least 30 minutes before cutting into 12 slices.