Chard, Wild Herbs, and Garlic & Herb Jack Cheese Focaccia Ring

This is a take on the Spinach and Garlic & Herb Jack Cheese Ring.

2 tsp sugar
1/4 package active dry yeast
3/4 cup warm water
3 cups all-purpose flour
4 tablespoons olive oil
1/2 teaspoon salt

1/2 pound herbed cheese

4 oz wild herbs

shredded pecorino parmesan

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

While waiting for the yeast to proof, take a selection of herbs and mince them finely, adding olive oil to the bowl you set them aside in. Rough chop the chard.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tbls at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475 degrees. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Roll the dough and layer in the minced herbs, rough chopped chard and pieces of cheese. Roll tightly and seal the ring and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt and shredded pecorino parmesan.

Bake the focaccia ring for 20 minutes, depending on desired crispness.