Pumpkin and Multi-Cereal Focaccia

Method

1. In a large bowl, combine 500 g multi-cereal flour, 4 tbsp extra-virgin olive oil, 10 g dry yeast, and 280 g water. Knead with your hands for 10–15 minutes until the dough is smooth but still slightly sticky.
2. Cover the bowl with plastic wrap and let the dough rise for its first proof until doubled in size.
3. While the dough rises, prepare the pumpkin: cut pumpkin into slices and place on a baking tray. Season with thyme, rosemary, sage, salt, pepper, and a drizzle of olive oil. Roast at about 200°C (or as needed) until tender – at least 20 minutes.
4. After the first rise, generously oil a baking tray and transfer the dough onto it. Stretch the dough out to cover the tray. Cover with a cloth and let it rise for another 2 hours in a warm place.
5. Preheat the oven to 230°C. Before baking, dimple the dough with your fingers, sprinkle with a pinch of salt and some rosemary.
6. Bake the focaccia for 15–20 minutes until golden and crisp.
7. Once baked, cut the focaccia into slices. For one version, top with slices of lardo and roasted pumpkin. For the other version, top with gorgonzola and chestnuts, then finish with a drizzle of honey.