One of my weaknesses is bread! I enjoy looking for different types of bread recipes. Somewhere along the way I came across the idea of adding swiss chard to focaccia. I just don’t feel as guilty consuming so much bread when I am having something healthy along with it!
This focaccia recipe is great as an appetizer and also perfect for lunch with a bowl of soup. It freezes well – it’s a handy side to have on hand since it is so versatile with meals.
Best of all, the “No Knead Focaccia” recipe from the King Arthur Flour website is the simplest recipe I’ve come across since it doesn’t require kneading! I’ve adapted the recipe slightly below.
1 1/2 cup warm water
3 tablespoon olive oil
1 teaspoon salt
1 1/2 cup white whole wheat flour
2 cups of all purpose flour
1 tablespoon instant yeast.
2 bunches swiss chard , ( remove the thick stem) and coarsely chopped ( 6-8 cups) OR
6-8 cups coarsely chopped spinach
1-2 teaspoon minced garlic
1/2 teaspoon kosher salt ( preferably)
1/4 teaspoon ground black pepper
1-2 green chillies ( hot ) finely minced or ground (optional)
1/3 cup olive oil
Lightly grease a large cookie sheet with about 2 tablespoon oil.
Combine all the ingredients for the dough in a large mixing bowl and beat at high speed with an electric mixer or 1 minute.
The dough will be sticky. Scoop the dough onto the prepared cookie sheet and spread with a spatula or greased hands.
Let rise for about 45 – 60 minutes till the dough doubles.
In the meantime, combine all the ingredients for the topping .
When the dough is risen, add the swiss chard to the dough and spread to cover the dough.
Bake at 375 for about 20 – 25 minutes. Cool. Cut in squares.