sweet potato & pumpkin sourdough focaccia

divide the dough to

ensure that the bottom dough

bakes up more firmly

1 c wheat chef, 1 t sea salt, 1 can pumpkin, 1 sliced boiled sweet potato, 2 T chia seeds, 2 T diastatic malt powder, 2 T chopped pecans, 1 c rye flour, 1 c flour, basil+sea salt, olive oil

mix all but potato, basil, oil; divide, add potato to half; doughs will be wet; make 4 rounds of plain dough on parchment-covered stone, top with potato dough, olive oil; rest 2 hours; 400 F, 1 hour; top with basil

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