Prepare the dough: Mix the all-purpose flour, semolina flour, sugar, and lard. Dissolve the fresh yeast in water and add to the flour mixture. After a few moments, add salt and knead until you obtain a smooth and homogeneous dough ball.
Let the dough rise: Cover the dough and let it rise until it doubles in size, approximately 1 to 2 hours.
Prepare the escarole: While the dough rises, cut the escarole into very small pieces. Season it generously with olive oil until shiny, salt, and plenty of black pepper.
Shape the focaccia base: Roll out the risen dough in a baking pan lined with parchment paper, using oiled hands to spread it evenly.
Add toppings: Place anchovy fillets on the dough base, then add a layer of chopped or grated Tuma cheese. Spread the seasoned escarole over the cheese, followed by the diced cherry tomatoes. Finish with the remaining Tuma cheese on top.
Final rest: Let the assembled focaccia rest for about 30 minutes before baking.
Bake: Bake in a preheated ventilated oven at 190°C (374°F) for about 20 minutes or until the focaccia is golden brown on top and bottom.
Serve: Remove from the oven and serve warm, ideally paired with a Leffe Blonde beer or your preferred beverage.