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Rolled and stuffed focaccia from Messina filled with endive, cheese, and tomato is unique to eastern Sicily. A protein-packed vegetarian mediterranean bread perfect for family meals.
In a large bowl, combine flour, yeast, and 1.5 tsp salt; pour in warm water and 1/4 cup olive oil, then mix until a dough forms. Knead for 8–10 minutes until silky and elastic; cover and proof until doubled, about 1 hour.
While the dough rises, slice endive and red onion thinly. In a skillet over medium heat, warm 2 tbsp olive oil and sauté onion for 2 minutes, then add endive and a pinch of salt, cooking until just wilted but still bright. Transfer to a plate to cool.
Cut provolone into thin slices and dice tomatoes. Preheat oven to 425°F (220°C) with a rack in the lower third and lightly oil a large baking sheet.
Punch down dough and roll out on a floured surface into a 12x18-inch rectangle. Evenly layer with sautéed endive and onion, followed by provolone cheese, tomatoes, oregano, black pepper, and a sprinkle of salt.
Carefully roll up dough tightly from the long side, pinching seam and ends to seal. Place seam side down on the baking sheet, brush with olive oil, and let proof uncovered for 20 minutes.
Bake focaccia for 30–35 minutes until deep golden brown and crusty. Rest 15 minutes before slicing to keep the steam inside and filling intact.
