Erbazzone - focaccia with vegetable - tradition of Emilia Romagna

Erbazzone - focaccia with vegetable - tradition of Emilia Romagna
1 kg of spinach or chard - 300 gr flour - 150 gr chopped bacon-80 gr of parmesan cheese - 40 gr butter - 20 gr of extra virgin olive oil - 3 onions - 1 clove of garlic - chopped parsley - salt and pepper.
Clean and wash the spinach or chard, put them in a pot without water and cook over low heat (water will be produced from the vegetables themselves). Drain, squeeze and chop coarsely.
In a saucepan, fry bacon, butter, garlic, onions and parsley (keep aside a spoon). When the mixture begins to brown, remove it from heat and add the vegetables, Parmesan cheese, salt and pepper and mix well.
Put the flour on the work surface, add the oil, a pinch of salt and a bit of warm water until dough is similar to that used for bread. Divide the dough into two parts with two different sizes. With the largest one line a greased cake pan, doing a little overhang pasta. Pour the filling, evenly distributed, into the dough.
Roll out the other dough much thinner and with a diameter a little greater than that of the cake pan.
Stretch the dough over the filling, trying to leave it soft in the center, then remove the excess.
Fold up the dough of the first layer towards the center.
Grease the top of the dough with chopped vegetables previously held, then bake in a hot oven 180 °C for 30 minutes.