-
1
Make the Starter In a large bowl, mix the flour with the water and yeast.
-
2
Cover the bowl and let stand at room temperature overnight.
-
3
Make the Dough Grease a large bowl with olive oil.
-
4
In the bowl of a standing mixer fitted with the dough hook, combine the starter with the flour, water and yeast and mix at medium speed for 8 minutes.
-
5
Let rest for 20 minutes, then add the salt and mix at medium speed until smooth and tacky, about 8 minutes.
-
6
Scrape the dough into the greased bowl and shape it into a ball.
-
7
Cover and let stand in a warm place until doubled in bulk, about 1 hour.
-
8
Make the Dough Transfer the dough to a lightly floured work surface and cut it in half.
-
9
Shape the dough into 2 balls and transfer to a parchment-lined baking sheet.
-
10
Brush the balls with olive oil, cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
-
11
Meanwhile, Prepare the Topping Preheat the oven to 400.
-
12
In a large bowl, toss the squash with the 2 tablespoons of olive oil and season with salt and pepper.
-
13
Spread the slices in a single layer on 2 large rimmed baking sheets and roast for about 15 minutes, until tender; let cool completely.
-
14
Increase the oven temperature to 450.
-
15
Meanwhile, Prepare the Topping Gently curl the cooled squash slices and press them into the dough.
-
16
Brush the focaccia with olive oil and bake for 25 to 30 minutes, until risen and browned on top.
-
17
Transfer to a rack and let cool for 5 minutes.
-
18
Drizzle honey on top and sprinkle with thyme leaves and Maldon salt.
-
19
Serve warm.
