Preheat oven to 425°F. Separate cloves from the garlic bulbs and remove skins. (Cloves may be used whole or roughly chopped.) Transfer to a small, oven-safe bowl or ramekin along with the sage, then season with salt and pepper, and coat with olive oil. Gently stir until well incorporated and cover tightly with aluminum foil or a matching, oven-safe lid. Place in oven and cook for about one hour. When finished, use as soon as possible.

In a small bowl, combine the active dry yeast, local maple syrup, salt, and water. Mix and allow to sit for at least 5 minutes or until mixture begins to froth and becomes cloudy (aka blooming).

When the yeast blooms, stir again and pour into a large mixing bowl with the pumpkin, cinnamon, and nutmeg, then add flour. Stir until it forms a dough and gently knead within the bowl until it comes together, adding more flour as necessary. (It should be soft, not stiff.)

Afterwards, pour ¼ cup of olive oil into a separate, large mixing bowl. (The bowl should be big enough to account for the dough doubling in size.) Brush the oil to coat the inside of the bowl, then place dough into the bowl, gently flipping and rolling to coat in oil as well. Cover the bowl tightly with plastic wrap and allow to rise at room temperature for 2-3 hours or until doubled in size. Alternatively, set in refrigerator for 12-24 hours to delay rise time.

When ready to bake, set oven rack in the center position and preheat oven to 425°F. In a large sheet pan that is at least 12”x17” and 1” deep (a large sheet cake pan works great, too), coat the inside of the pan with olive oil. Transfer dough to pan. Gently spread dough to fill pan, leaving a little space between the edges (to prevent spillage), then use fingertips to dimple the dough by pressing into it. Distribute the roasted garlic mixture on top of dough (any excess should be cooled to room temperature before covering and storing in the fridge) and use olive oil from the mixture to fill in the pockets. Sprinkle dough with sage leaves and salt.

Transfer to the oven and bake for 30-40 minutes or until golden brown. Periodically check bread to ensure nothing extends beyond the tray. When bread is cooked all the way through, remove from oven and transfer the focaccia to a cooling rack, then garnish with cheese crumbles. The steam will finish the process and help soften the texture of the bread as it rests. When ready, slice, share, and enjoy!