Spinach and Cheese Filled Yeast Bread

Ingredients

• 21 g yeast (0.5 cube)
• 500 g flour
• 0.5 tsp fine sea salt
• 0.5 tsp Sugar
• 2 tbsp olive oil
• flour for working
• 500 g spinach
• 500 g Swiss chard
• Salt
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 40 g grated Parmesan
• Pepper
• 150 g Parma ham (sliced)
• 400 g ricotta

Instructions

1. 1.

   For the dough, dissolve the yeast in 100 ml lukewarm water. Mix the flour with salt and sugar in a bowl. Add the dissolved yeast and olive oil to the flour and knead with an electric hand mixer using additional lukewarm water (about 150 ml) until a smooth dough forms that releases from the bowl edges. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   For the filling, wash, trim, and dry the spinach and Swiss chard. Slice the stems of the chard into strips and blanch in salted water for about 1 minute. Shock in ice water and drain. Blanch the chard leaves and spinach briefly, shock, squeeze out excess water, and roughly chop. Peel and finely dice the onion and garlic. Sauté together in hot oil until translucent. Mix in the blanched vegetables, remove from heat, sprinkle with Parmesan, and season with salt and pepper.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   On a floured surface, knead the dough again and divide into two halves. Roll each half to fit the size of a baking tray and line the bottom of a parchment-lined tray with one dough rectangle. Spread the vegetable mixture evenly on top, leaving a narrow border. Lay Parma ham slices over it and crumble the drained ricotta on top. Cover with the second dough piece, seal the edges well to fully encase the filling. Bake in the oven for about 40 minutes until golden brown.

5. 5.

   Remove from the oven and let cool briefly. Serve sliced while still warm or at room temperature.