spelt focaccia with kale pecorino squash

Recipe printed from chiknpastry

Spelt Focaccia with Kale, Squash, & Pecorino
Adapted from Food & Wine, March 2010; serves 4

2 c spelt flour (or 1 c spelt, 1 c all purpose for a lighter focaccia)
One envelope dry active yeast
1 c warm water
1 T honey
2 T extra-virgin olive oil
Kosher salt
1 t chopped rosemary
Sea salt, for sprinkling (do NOT leave this out)
2 c finely shredded stemmed Tuscan kale
1 T fresh meyer lemon juice
1 t crushed red pepper
2 oz thinly sliced prosciutto (optional, I added b/c I had it) 
8 oz acorn or delicata squash, halved lengthwise, seeded and sliced crosswise 1/2 inch thick
1 garlic clove, thinly sliced
1/2 c grated or shaved pecorino cheese

In a large bowl, combine the spelt flour with the yeast, water, honey, 1 T of the olive oil and 3/4 t of kosher salt and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and return the dough to it. Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour. If you make this the day before, let the dough rise and then refrigerate, which will allow the flavor of the spelt flour to continue to build. Let it come to room temparature before working with it.

Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the baking sheet and press it into a 12-by-8-inch shape. Brush with 1 t of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375 F. Bake the focaccia for about 30 minutes, until lightly browned all over.

Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 t of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.

In a large nonstick skillet, heat the remaining 1 t of oil. If you're using prosciutto, saute it for a few minutes to get it crispy and then remove and place on a plate with paper towel to drain. Add the squash, season with kosher salt and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the garlic and cook over moderately low heat until the squash is tender, 5 minutes.

Top the focaccia with the kale and squash (prosciutto if using) and bake for 1 minute longer, to heat the vegetables. Scatter the pecorino on top, cut into wedges and serve.