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1
In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the olive oil and 3/4 teaspoon of kosher salt and stir until a dough forms.
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2
Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute.
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3
Oil the bowl and return the dough to it.
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4
Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.
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5
Line a baking sheet with parchment paper.
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6
Punch down the dough, then transfer it to the baking sheet and press it into a 12-by-8-inch oval.
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7
Brush with 1 teaspoon of the olive oil.
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8
Press small indentations all over the dough and sprinkle with the rosemary and sea salt.
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9
Let the dough stand uncovered for 45 minutes, until slightly risen.
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10
Preheat the oven to 375.
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11
Bake the focaccia for about 30 minutes, until lightly browned all over.
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12
Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 teaspoon of oil.
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13
Squeeze the kale gently to soften it, then let it stand for 20 minutes.
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14
In a large nonstick skillet, heat the remaining 1 teaspoon of oil.
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15
Add the squash, season with kosher salt and cook over moderately high heat until golden, 2 minutes.
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16
Turn the squash, add the garlic and cook over moderately low heat until the squash is tender, 5 minutes.
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17
Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the vegetables.
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18
Scatter the pecorino on top, cut into wedges and serve.
