In a large bowl, whisk together the flour and salt.

In a separate bowl, mix the warm water, yeast, and honey (or sugar). Let sit for about 5 minutes to activate the yeast. It should look foamy and bubbly. Stir in the olive oil.

Add the yeast mixture to the flour mixture and mix until no dry patches remain. The dough will be shaggy and sticky. That's expected, since we're not kneading it.

Generously oil your pan. For added insurance against sticking, you can add a layer of parchment paper too.

Turn the dough out onto the pan. To help build structure, fold the dough onto itself: grab one side, stretch it up, and fold it into the center. Repeat with the opposite side, folding the dough into thirds like a letter. Flip it over so the seam side is on the bottom.

Gently stretch the dough to fill the pan. If it resists and springs back, let it rest for 20 minutes, then stretch it again.

Using wet or oiled fingers, dimple the surface of the dough all the way down to the pan.

Let the dough rise for 1 hour at room temperature, while you preheat your oven.

Top the focaccia dough with the fontina, sliced onions, kabocha squash, and sage, then add the bacon on top. Drizzle with more olive oil, making sure to coat the onions and squash, and season with salt and pepper.

Bake for 30 minutes, rotating the pan halfway through. The top should be deep golden brown and the bottom super crisp. You can also check the internal temperature or the dough, which should be between 190°F and 210°F.

Remove the focaccia from the pan and transfer it to a cooling rack to keep the bottom nice and crisp. While it's still warm, drizzle it with the honey, then scatter over the reserved sage (thinly sliced), the chopped hazelnuts, and some grated Parmesan. Slice and eat!