In a large bowl, add in the honey, lukewarm water, and yeast. Mix and allow the yeast to activate and become bubbly, about 5 minutes. Add in the flour, sea salt, and 2 tbsps of ROSETTE garlic olive oil. Using a stand mixer or a spatula, mix to form a shaggy dough.

If using a stand mixer: Knead the dough for 5 minutes on medium speed. The dough will be very sticky. If kneading by hand: You can knead the dough directly in the bowl or on an oiled surface. When kneading, use wet or oiled hands as the dough is going to be very sticky. Knead using the stretch and fold method for 5 minutes.

Place the kneaded dough in a well-oiled large bowl. Cover with oiled plastic wrap or a wet towel and allow it to proof in a warm place for two hours or until it is doubled in size.

After the dough has doubled in size, it is time to do some stretch and folds. Uncover the bowl and oil your hands. Gently stretch the dough out of the bowl and fold it onto itself. Continue to stretch and fold the dough in different directions at least 4-5 times, oiling your hands again if necessary.

For the best crumb, I would highly recommend leaving it overnight in the fridge. If you do not have the patience or time to leave it in the fridge overnight, leave the dough to proof in a warm place for another hour and skip the next step.

The next day, take the dough out of the fridge and allow it to sit in a warm place for two hours to continue proofing and come to room temperature.

Oil your hands and repeat the stretch and fold process once again. Cover the dough and allow it to rest for another 30 minutes.

Next, it's time for the final proof of the focaccia. Generously drizzle a 9x13 non-stick rimmed baking sheet with ROSETTE garlic olive oil. Transfer the dough onto the oiled baking sheet and allow it to rest for 5 minutes.

Cut the delicata squash in half lengthwise. Remove the seeds and slice it into roughly ¾ inch thick slices.

Slice the onion into slices of the same thickness.

Spread the vegetable slices on a 9x13 baking sheet covered with foil. Toss with AWAKE olive oil and salt.

Place the pan of veggies under low broil and roast until just charred. Depending on the strength of your oven/broiler, this should take anywhere between 3 to 10 minutes.

Toss the roasted veggies with the sumac.

Towards the end of the proofing of your focaccia, preheat the oven to 425°F.

Once your focaccia is bubbly and has proofed up to the edges of the pan, it is time to bake. Uncover the focaccia, oil your fingers, and dimple the dough all over with your fingers.

Cover the dough with the sumac roasted veggies.

Drizzle the entire surface of the focaccia generously with ROSETTE garlic olive oil, and optionally, sprinkle flaky salt all over the top.

Bake for 20-30 minutes or until the focaccia is browned on top.

Allow it to cool for 5 minutes before transferring to a cooling rack. Allow it to cool for at least another 10 mins before slicing it.

Serve with ROSETTE garlic olive oil, balsamic vinegar, more sumac, and flaky salt.