Method

• 1.
  Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes. Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
• 2.
  Knock back the dough, cover again with plastic wrap or a tea towel and set aside at room temperature for a further 1 hour or until doubled in size.
• 3.
  Grease a 25cm x 36cm baking pan with 1 tbs olive oil. Knock back dough again and transfer to prepared pan, stretching dough to roughly the size of the of the pan. Drizzle with remaining 2 tbs oil and scatter with salt flakes. Cover and set aside for 30 minutes or until dough has risen by about one-third.
• 4.
  Meanwhile, preheat oven to 220°C. Once risen, use your fingers to press deep dimples all over the focaccia.
• 5.
  Combine sweet potato and mascarpone in a bowl and season. Spread over the dough. Grate half the havarti over the top, scatter with sage leaves, then top with remaining havarti.
• 6.
  Bake for 35-40 minutes until golden and crispy on top (place on a tray so the cheese doesn’t bubble over the top). Allow to cool slightly, then serve.