Upside-down focaccia

Ingredients for 1 servings:

• 250 g Flour Type 550
• 150 ml water, lukewarm
• 3 g fresh yeast
• 1 tbsp olive oil
• 1 tsp salt
• 1 bunch of spring onions, 8 – 10 small onions
• 200 g tuna in oil
• 10 cocktail tomatoes
• 15 capers
• some pepper
• n. B. Salt
• 2 tbsp oil, e.g. tuna or olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 55 minutes; Total time approx. 8 hours 35 minutes

For the yeast dough: Make a yeast dough from flour, water, fresh yeast, olive oil, and salt and let it rise at room temperature for six hours. Line the bottom of a 28 cm springform pan with baking paper. Drain the oil from the tuna into a bowl. Spread two tablespoons of it on the baking paper on the bottom of the springform pan. Finely chop the spring onions and green parts, tear the tuna, and halve the cherry tomatoes. First, add the spring onions, then the tuna, cherry tomatoes, and capers to the springform pan. Season with salt and pepper to taste. Press the yeast dough with your hands into a round shape the size of the springform pan and place it on top of the ingredients. Press down lightly. Cover everything and let it rise for another 60 minutes. Preheat the oven to approximately 180°C – 200°C (top and bottom heat). Drizzle the surface of the yeast dough with two tablespoons of tuna or olive oil and gently spread it evenly with your fingers. Then place it on a baking sheet on the middle rack of the preheated oven, as some oil may leak out, and bake for about 40-45 minutes. Remove the focaccia from the oven, turn it out onto a wire rack, and return it to the oven for about 10 minutes.