Whole Wheat Roasted Garlic Walnut Focaccia

Steps

1. Heat the oven to 350°F (175°C). Put the garlic cloves in a small ovenproof dish, toss with one sixth of the olive oil, cover with foil and roast 20 to 25 minutes until soft and golden. Spread the walnuts on a small tray and toast them in the same oven for the last 8 minutes. Let both cool, then lightly mash the garlic with its oil.
2. In a large bowl, stir the whole wheat flour, bread flour, instant yeast and salt. Add the lukewarm water and honey and mix until no dry patches of whole wheat flour or bread flour remain; this is about 82% hydration and 2% salt. Rest 20 minutes so the whole wheat flour can soak up the water.
3. Add the mashed roasted garlic and half of the toasted walnuts and squeeze them through the dough until evenly spread.
4. Pour one sixth of the olive oil over the dough, cover, and let it rise at about 75°F (24°C) for 1 1/2 to 2 hours, giving 3 sets of stretch-and-folds 30 minutes apart in the first 1 1/2 hours, until puffy and nearly doubled.
5. Coat a 9x13-inch metal pan with half of the olive oil. Turn the dough into the pan and gently stretch it toward the corners; if it springs back, rest 10 minutes and stretch again.
6. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until bubbly and it springs back slowly when poked. Meanwhile heat the oven to 450°F (230°C) with a rack in the lower third.
7. Drizzle the remaining sixth of the olive oil over the dough, then dimple deeply with oiled fingertips. Scatter on the remaining half of the walnuts and the thyme.
8. Bake 25 to 30 minutes until deep golden and crisp at the edges and the center reads 205°F (96°C).
9. Lift the focaccia out of the pan onto a rack so the bottom stays crisp, and cool at least 20 minutes before cutting into 12 slices.