Instructions

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl using your hands as the dough hook) add the flour, yeast, sea salt, and sugar. Mix just a few seconds to combine. Stir in the warm water and olive oil then knead until a smooth, sticky dough forms. Let this rise until doubled, about an hour, or plop into a greased and lidded container in the fridge overnight.

Preheat your oven to 400°F.

After the first rise add 2 tablespoons olive oil to a parchment lined sheet pan. Add the dough to the pan and coat the dough in the oil. Start to press the dough to cover the pan. It will resist at first but stretch it as far as it wants to go then let it rest a few minutes then stretch again. Continue until the dough reaches all four corners of the pan.

Using a mandolin (or a very sharp knife) slice the delicata squash very thin, about 1/8-inch. Cut the potato in half lengthwise and slice using the same thickness. They need to be sliced super thin in order to cook through in the oven.

Layer the squash and potato on the focaccia dough until covered then slip in the bay leaves. Sprinkled with chili flake, olive oil and flake salt. Let rise for 30 minutes.

Bake for 25 minutes or until the focaccia is golden brown around the edges and the squash a potato is cooked through.

Finish with the pecorino.