Cheese, cornmeal and whole wheat focaccia with garlic-sage butter

Stir the dry yeast and honey into the water.

Finely grate about 30 g Pecorino into the dough; more lessens the rise.

Add the kosher salt, the cornmeal and the whole wheat flour.

Stir in bread flour, no oil, until the dough can be lifted on the spoon as a coherent mass; about 80% hydration.

Do not knead. Cover and rise a couple of hours, or ferment in the fridge a day or two for better flavour.

With wet hands, stretch an end of the dough out and fold it back over; repeat until the dough won't stretch.

Oil the mini sheet pan generously and use the dough to coat the pan and all sides of itself with oil; push it out as flat as it will go.

Cover with a big bowl that does not touch the dough and rise at room temperature until quite puffy, an hour or two.

Top with a little more olive oil and dimple with the fingertips, stretching into the corners.

Sprinkle with smoked sea salt.

Bake at 400F / 200C until it feels firmly springy when poked, about 15 minutes.

Meanwhile chop the garlic and sage; microwave the butter with the garlic until melted, then add the sage.

Brush the hot focaccia with the garlic-sage butter at the last minute so the top is shiny.

Slide out of the pan and cut in half.

variation: for a sandwich, split the focaccia, fill with grated gruyere and bresaola, more cheese on top, and bake directly on the oven bars a few minutes until melty and crispy.