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NOTE: If you're planning on using the focaccia dough within 2 days, put it in the fridge, otherwise put it in the freezer and move to the fridge the day before cooking.
Remove the dough from the refrigerator and let it come to room temperature before rolling out. Preheat the oven to 450F. On a lightly floured surface, roll the dough out into a rectangle ¾” thick. Lightly oil the bottom of a sheet pan, and place the dough on top. Let the dough rest for 5 minutes, and then stretch the dough to fit the sheet pan.
Open the herbed goat cheese and set aside a small portion to garnish the finished stew. Using a large spoon, place dollops of the remaining goat cheese evenly around the top of the focaccia, then cover with the shredded mozzarella, drizzle with olive oil, sprinkle with the grated Parmesan, and bake for 15-20 minutes, or until golden.
Place the amount of water listed on the lentil stew label into a heavy-bottomed pot, and then stir in the lentil stew. Set it over moderate heat and cover it. The stew will be very thick and so you should warm it slowly to prevent it from burning. Let it warm for 8 minutes, increase the heat to high, remove the cover and bring just to a boil, stirring occasionally. Once at a boil, reduce to a simmer, and then stir in the swiss chard.
Serve the lentil stew drizzled with olive oil and accompanied by the warm focaccia. If desired, add a dollop of the remaining goat cheese to the stew.
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