buckwheat focaccia

I have a friend that has introduced me to the wonderful pizzoccheri, a kind of pasta/soup from the northern Italian region of Valtellina. 

Pizzoccheri ain't a light dish! My friend uses 250gr of fried butter to dress them for 4 people eating. Now this is a problem for me....But I do love the taste of buckwheat so I have started using in other recipes just like normal flour.

This focaccia is made with 250gr buckwheat and 250gr plain white flours. 

The dough : 500gr flour, 14gr dried yeast, 250/350ml lukewarm water, honey 1 tsp, salt 1 pinch, EVOoil about 3 tbsp is made as per linked recipe http://madebypaola.blogspot.co.uk/baking.html, substituting the butter with the oil. 

For the filling I have used 350gr broccoli sprouts, 250 ricotta, 100gr hard cheese and 100gr grated Parmesan, 2 onions and chili peppers.

For speed I have cooked the chopped sprouts and onions together in boiling water for about 15 mins.

When ready dress them with some EVOoil, salt, pepper and finely chopped fresh chili, to taste. Then mix in the ricotta and Parmesan.

Roll the dough to a very large circle with a diameter larger than the baking tray (consider you want to overlap the dough to the filling at least 3 cm- my tray is 30cm). Place on the oiled tray, scatter chopped hard cheese to the base and poor in the ricotta mix.  Flip over the dough wings and bake on a preheated oven at 200º for about 15/20 mins. 

Please check timing because it does vary from oven to oven.