ingredients
  • Durum wheat flour 500 grams (4 cups and ½)
  • Warm water 260 ml (1 cup)
  • Fresh brewer’s yeast 12 grams
  • Chard 2 bunches
  • Smoked provola cheese 150 grams
  • Grated parmesan cheese 2 tablespoons
  • Dried tomatoes as much as is needed
  • Extra-virgin olive oil as much as is needed
  • Salt as much as is needed • 1 kcal
Calories refers to 100 gr of product

The focaccia bread with swiss chard and cheese is a simple savory pie with a surprising taste. A soft and well leavened dough, made with durum wheat flour, contains a vegetarian filling based on boiled chard. This sweet and delicate vegetable is enhanced by the savory note of dried tomatoes and smoked provola cheese which, thanks to baking in the oven, will become stringy and melting. A fragrant and irresistible savory pie, ideal to serve as an appetizer, but also as a single dish, if accompanied by a nice side dish of vegetables. So let’s find out how to prepare the focaccia bread with chard and smoked provola cheese by following our recipe step by step.

How to make Focaccia Bread with Swiss Chard and Cheese

Crumble the brewer’s yeast in a bowl (1), pour the warm water and dissolve it well.

In another bowl, collect the durum wheat flour, 2 tablespoons of extra-virgin olive oil and a pinch of salt, then pour the dissolved brewer’s yeast (2).

Mix well with your hands until you will get a homogeneous and smooth dough (3).

Cover the dough with a kitchen towel (4) and let it rise in a warm place for about 30-40 minutes.

In a saucepan, bring about 1 finger of water to a boil with a pinch of salt. In the meantime, clean the chard and wash it carefully, then cut it coarsely and blanch it in boiling water for about 8 minutes (5); finally drain, squeeze and keep aside.

After the resting time will be elapsed, take the dough and divide it in half. Roll out the two parts with a rolling pin until the discs are not too thin (6).

Transfer a disc of dough to the dripping pan, lined with a sheet of parchment paper, and distribute the cooked chard in the center; add the diced smoked provola cheese, the chopped dried tomatoes (7), a drizzle of extra-virgin olive oil and the grated parmesan cheese.

Cover with the second disc of dough and seal the edges well by folding them back on themselves (8).

Prick the surface with the tines of a fork, brush it with a drizzle of extra-virgin olive oil (9) and bake at 250 degrees C for about 20 minutes.

When the surface will be golden brown, take the focaccia bread out of the oven, let it cool for a few minutes and then serve it in slices (10).

How to store Focaccia Bread with Swiss Chard and Cheese

The focaccia bread with swiss chard and cheese is perfect to be consumed as soon as it has cooled a bit. If there is something left, you can preserve the focaccia bread with chard and smoked provola cheese in an airtight container for 1-2 days in the refrigerator; before consuming it, heat it for a few minutes in the oven.