Multigrain focaccia with garlic and herbs

Ingredients:

Liquid dough

• 1 cup (130 g) whole grain flour
• 1/2 cup (90 g) steel-cut oats (coarsely ground oats)
• 3/4 cup water
• A pinch of dry active yeast

Dough

• 2.25 cups (280 g) all-purpose flour, plus more if needed
• 3/4 cup (100 g) whole grain flour
• 1/2 cup (50 g) oat flour
• 1/4 cup (30 g) flaxseed flour
• 2.25 tsp dry active yeast (7g pack)
• 2 tsp (20 g) fine salt
• 1.75 cups warm water (about 40°C)
• 1/4 cup extra virgin olive oil
• Cooking spray

Topping

• 6 cloves garlic, chopped
• 2 sprigs fresh thyme, leaves chopped (about 2 tsp)
• 1 sprig fresh rosemary, chopped (about 2 tsp)
• 1/3 cup extra virgin olive oil
• 1 tbsp coarse sea salt
• 85 g Parmesan cheese, coarsely grated
• Special equipment: 2 baking pans - a rimmed baking sheet, a 1/4-inch baking sheet, or a 23cm square metal pan.

Preparation:

1. For the dough. In a medium bowl, combine whole-wheat flour, oats, water, and yeast. Cover with plastic wrap and let sit at room temperature for 12 hours or overnight.
2. For the test. In a large bowl, combine the all-purpose, whole-wheat, oat, and flaxseed flours, yeast, and salt. Make a well in the center and pour in the yeast, water, and olive oil. Using a wooden spoon, fold the wet ingredients into the flour until you have a very sticky, loose dough. Cover with a kitchen towel and let rest for 30 minutes.
3. Invert the dough from the bowl onto a generously floured work surface or a baking mat. Coat your palms with flour and flatten the dough into a 12 x 8 inch rectangle (long edge facing you). Using a spatula, fold the dough into a folded envelope. (The dough is very wet, so this step may feel awkward—simply fold one edge of the dough over the other with quick flicks of the spatula. Before moving on to the next edge, scrape away any wet flour from the surface of the dough.) Spray with cooking spray and cover with a kitchen towel. Let rest for 30 minutes.
4. Fold the dough into an envelope again and leave for another 30 minutes.
5. Preheat oven to 425°F (220°C). Divide the olive oil between 2 baking pans and swirl them to coat. Divide the dough into 2 pieces and place each in a pan; flip the dough over to coat both sides, then press evenly into the bottom of the pans. Top with garlic, thyme, and rosemary, pressing the toppings into the dough with your fingers. Sprinkle with sea salt and cheese. (See note.)
6. Bake for about 20-25 minutes until golden brown. Remove the cakes from the pans (they will slide off on their own) and cool on a wire rack.
   
   

   Note:

   *At this stage, the dough can be wrapped tightly and refrigerated for up to 3 days. Remove it about 2 hours before baking to allow it to come to room temperature.