Crispy Focaccia with Pumpkin and Cheese

Method

1. Prepare the dough: In a stand mixer bowl, add flour, water, oil, and salt. Mix with the dough hook until a smooth, elastic dough forms. If working by hand, knead similarly.
2. Remove the dough from the bowl, give it a couple of folds, cover with a cloth, and let it rest for 20 minutes.
3. After resting, divide the dough into four pieces: two of 350 g each for the base, and two of 300 g each for the top. Shape into balls by 'pirlatura' (circling motion). Place the larger balls underneath, smaller on top, cover with plastic wrap, and refrigerate for 1 hour.
4. Meanwhile, prepare the filling: Heat oil in a pan, add the pumpkin (cleaned and cut into large slices), season with salt, pepper, and chopped sage, thyme, and rosemary. Toast for 3 minutes over medium-high heat, then add a little water and cook for another 10 minutes until almost tender. Remove from heat and let cool.
5. After the dough has rested, roll out the base on a floured surface. Lightly oil the baking tray (preferably iron) and carefully line with the dough without tearing.
6. Roll out the top piece as well. Fill the base with the cooked pumpkin and pieces of stracchino (or other cheese like robiola, scamorza, mozzarella). Cover with the second dough layer, trim the excess with a rolling pin.
7. Finish with a drizzle of oil, the same aromatic herbs (rosemary, thyme, sage), and a pinch of flaky salt. Prick the surface with a fork to prevent excessive rising during baking.
8. Bake in a preheated static oven at 250°C (480°F) for 15 minutes, then switch to fan mode for the last 5 minutes for a crispy crust. Let rest on a wire rack for a few minutes before serving. Cut and enjoy.