Soft Spelt Oat Porridge Focaccia

Steps

1. Make the oat porridge: put four-fifths of the oats in a large bowl, pour the boiling two-fifths of the water over them, stir and let cool for 20 minutes until just warm.
2. Into the cooled oats, stir the remaining three-fifths of the water (lukewarm), the lukewarm whole milk, the honey and one-third of the olive oil.
3. In a second bowl, whisk together the whole spelt flour, the bread flour, the instant yeast and the salt.
4. Add this dry mixture to the oat mixture and stir until no dry patches remain; the dough will be soft and sticky (about 80% hydration counting water and milk, and 2% salt).
5. Cover and let rise at about 75°F (24°C) for 1 hour, giving the dough two sets of stretch-and-folds with wet hands at 15 and 30 minutes, until puffy and about doubled in size.
6. Brush a 9x13-inch pan with the second third of the olive oil, tip the dough in and gently stretch it toward the corners; cover and proof at about 75°F (24°C) for 45 minutes, until airy and it springs back slowly when poked.
7. Meanwhile, preheat the oven to 425°F (220°C).
8. Drizzle the dough with the last third of the olive oil, dimple it deeply with oiled fingertips, then scatter the remaining fifth of the oats over the top.
9. Bake 22 to 25 minutes, until golden and the center reads at least 190°F (88°C).
10. Tent loosely with a towel so the crust stays soft, cool on a rack at least 30 minutes, then cut into 12 slices.