Spelt Cheddar Focaccia with Jalapeño and Pepitas

Steps

1. Before you start, cube the cheddar, seed and finely chop the jalapeño, and divide the olive oil into three portions: about one-third for the dough, one-third for the pan and the remaining one-third for the top.
2. In a large bowl, stir the lukewarm water, honey and instant yeast until the honey dissolves.
3. Add the whole spelt flour, the bread flour, the salt and the first third of the olive oil, and mix until no dry patches of spelt or bread flour remain; the dough will be soft and sticky, about 75% hydration and 2% salt.
4. Cover and rest 20 minutes, then fold in the cheddar cubes and jalapeño with wet hands until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, doing a set of stretch-and-folds every 30 minutes for the first hour, until the dough has doubled in size and looks bubbly. Spelt is delicate, so fold gently.
6. Coat a 9x13-inch (23x33 cm) pan with the second third of the olive oil, turn the dough into it 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 to 60 minutes, until puffy and jiggly and a poke springs back slowly. Meanwhile, preheat the oven to 450°F (230°C) with a rack in the center.
8. Drizzle the remaining third of the olive oil over the dough and dimple it deeply with oiled fingertips, then scatter the pumpkin seeds and oregano over the top.
9. Bake 22 to 26 minutes, until deep golden and glossy and the center reads 200–210°F (93–99°C).
10. Lift the focaccia onto a rack and cool at least 30 minutes before cutting into 12 slices.