Focaccia alla molisana (in the style of Molise)
from http://www.ciaoitalia.com/

This recipe is featured on Season 27 of "Ciao Italia" on PBS, Episode 2702 – Fabulous Focaccia.

Focaccia (pronounced "fuh-KA-cha") is a type of Italian flat yeast bread baked that is flavored with olive oil and sometimes topped with herbs and other vegetables. After the dough proofs, the baker will use fingertips to press little dimples into the focaccia dough. The focaccia dough is then topped with coarse salt and herbs, frequently rosemary, and any other toppings.

In this version, the focaccia is stuffed with an escarole mixture. Two rounds of dough are rolled out, one is topped with the escarole mixture, and the other piece of dough is put on top. Then the edges are sealed and the top is brushed with egg.

3 cups or more of King Arthur unbleached all-purpose flour
1/2 cup extra virgin olive oil
Pinch of salt
1/2 cup white wine (We used Soave.)
2 cloves garlic, minced
2 heads escarole, leaves separated and cleaned
10 black olives, chopped
1 tablespoon capers in salt, well rinsed
1 dry chili pepper, or to taste, crushed
2 tablespoons raisins
1/4 cup pine nuts
8 anchovies in oil (optional)
1/2 cup grated pecorino or Parmigiano Reggiano cheese
Coarse sea salt to taste
Grinding black pepper
Egg wash for top of dough

Preheat the oven to 350°F.

In a food processor or bowl, combine the flour, 1/4 cup olive oil, salt and white wine and form a dough. Set aside in a bowl and cover with plastic wrap while you make the filling.

Sweat the escarole leaves in a little water in a large sauté pan until leaves are wilted; drain and squeeze very dry. Chop.

Heat 2 tablespoons of the olive oil in a sauté pan; add garlic, escarole, olives, capers, chili pepper, raisins, pine nuts and anchovies; cook 3 to 4 minutes Mix well, then add grated cheese. Set aside to cool.

Divide the dough in half and roll out to 12-inch diameter and place one half in a greased and parchment lined rimmed cookie sheet or cake pan. Spread cooled filling over the dough and top with second rolled out piece of dough. Pinch edges closed. Snip top of dough to let air escape as the focaccia bakes. Brush top with beaten egg and bake for about 30-35 minutes or until golden brown.

Cut into wedges and serve warm.