Potato Focaccia with Pancetta and Blue Cheese

Make the dough:
2 Put [wprm-ingredient text="3 cups all-purpose flour" uid="1"], [wprm-ingredient text="1 tablespoon rapid-rise instant yeast" uid="2"], [wprm-ingredient text="2 teaspoons fine sea salt" uid="3"], [wprm-ingredient text="2 tablespoons honey" uid="4"], and [wprm-ingredient text="¼ cup extra virgin olive oil" uid="5"] in a the work bowl of a heavy-duty stand mixer fitted with the dough hook. Stir about 30 seconds until combined. Add [wprm-ingredient text="1-¼ cups water," uid="6"] then increase the speed to medium-high. Mix until the dough forms a smooth ball, about 5 minutes. It will feel soft and a little sticky.
3 Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and set aside to rise until doubled in bulk. This this should take about 2 hours at warm room temperature.
4 Drizzle a little olive oil over the bottom of a large rimmed sheet pan (13 x 18-inches). Use your hands to gently stretch the dough. Let it rest and relax every few minutes when it starts to resist, until the dough finally reaches the corners of the pan.
Make the topping:
7 Preheat the oven to 425 (220 C) degrees.
8 Spread [wprm-ingredient text="4 ounces cubed pancetta" uid="8"] in one layer in a small ovenproof skillet (such as cast iron). Bake the pancetta 10-12 minutes, until the fat is rendered and the cubes are beginning to crisp. Remove to a paper-towel lined plate.
9 Slice [wprm-ingredient text="1 large Yukon Gold potato" uid="9"] into very thin slices (about ⅛-inch thick), using a mandoline if you have one, or else a very sharp knife. Shingle the slices over the top of the focaccia until they cover the dough.
10 Sprinkle [wprm-ingredient text="½ cup thinly sliced red onion" uid="10"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="11"], [wprm-ingredient text="1 teaspoon chopped fresh thyme" uid="12"] and and the cooked pancetta over the potatoes.  Drizzle with a little olive oil.
11 Bake the focaccia until the edges are golden brown, 20-25 minutes. Remove from the oven and immediately top with [wprm-ingredient text="4 ounces crumbled blue cheese" uid="13"]. Slice into squares and serve.