Rolled Focaccia with Swiss Chard, Onions, Olives, Anchovies and Raisins

Method

1. Sift the two flours (Manitoba and 00) together.
2. Dissolve the dry yeast in lukewarm water.
3. Gradually add the yeast water to the flours while kneading, then add salt, a last bit of water, and a tablespoon of olive oil. Knead well.
4. Cover the dough with plastic wrap and let it rise in a warm place for 2 hours.
5. Meanwhile, cook the Swiss chard in abundant salted water, then drain and squeeze them thoroughly.
6. In a pan with abundant olive oil, sauté the onion, capers, anchovies, Taggiasche olives, and raisins.
7. Add the squeezed chard to the pan and let it flavor for 5 minutes.
8. Let the filling cool.
9. Transfer the risen dough to a work surface, divide it into three parts, and roll each into a cylinder.
10. Grease a baking pan with olive oil.
11. Arrange the cylinders in the pan in a spiral, and between the spirals distribute the filling.
12. Let the rolled focaccia rise for another 15-20 minutes.
13. Bake in preheated oven at 190°C (375°F) for 20-25 minutes, until golden brown.