Ingredients

Poolish (Pre-ferment):
1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
3/4 cup water
Pinch active dry yeast

Dough:
2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flaxseed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)

1⁄4 cup extra-virgin olive oil
Cooking spray

Toppings:
6 cloves garlic, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra-virgin olive oil
1 tablespoon medium-coarse sea salt
3 ounces Parmigiano-Reggiano, shaved into large pieces

Directions

Equipment: 2 pans, either
jelly roll, 1/4 sheet, or 9-inch square metal

To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with
plastic and set aside at room temperature for 12 hours or overnight.

To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large
bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into
the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for
30 minutes.

Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and
press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as
you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the
scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the
dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand
30 minutes.

Fold the dough again like a letter, and rest for another 30 minutes.

Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough
in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly
into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with
your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)

Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.

Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring
to room temperature for about 2 hours before baking.

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