Whole Wheat Rosemary Garlic Focaccia

Steps

1. Thinly slice the garlic and crumble the rosemary; set both aside.
2. In a large bowl, stir the whole wheat flour, bread flour, instant yeast and salt together to make the dry mix.
3. Stir the honey into the lukewarm water, then pour it into the dry mix and add one-third of the olive oil. Mix with a spatula until no dry patches remain; the dough will be wet and sticky, at about 82% hydration and 2% salt.
4. Mix in half of the rosemary and half of the garlic slices until spread through the dough.
5. Cover and let rest 30 minutes at about 75°F (24°C), then do a set of stretch-and-folds with wet hands. Repeat the rest and folds twice more over the next hour; the dough should turn smoother and springier.
6. Pour another one-third of the olive oil into a 9x13-inch metal pan and spread it over the bottom and sides. Turn the dough into the pan, gently stretch it toward the corners, and cover.
7. Proof at about 75°F (24°C) for 45 to 60 minutes, until puffy, bubbly and nearly doubled. About 20 minutes before it is ready, preheat the oven to 450°F (230°C) with a rack in the lower third.
8. Drizzle the remaining one-third of the olive oil over the dough and dimple it all over with oiled fingertips, pressing to the bottom of the pan.
9. Scatter the remaining half of the garlic slices and the remaining half of the rosemary over the top, pressing them lightly into the dimples, and sprinkle with the black pepper.
10. Bake 25 to 30 minutes, until deep golden and crisp on top and bottom and the center reaches 200–210°F (93–99°C).
11. Lift the focaccia onto a rack right away so the bottom stays crisp, cool at least 20 minutes, then cut into 12 slices.