Focaccia Tonno, filled

Ingredients for 6 servings:

• 500 g flour
• 20 g yeast, fresh
• 1 tsp sugar
• 2 tsp salt
• Olive oil, good
• Black olives (optional)
• peppers, dried
• oregano
• rosemary
• Thyme
• Cheese (Pecorino)
• 100 g tuna, without oil
• 200 g tomatoes, in pieces
• 100 g mozzarella, diced
• 1 small onion(s)
• salt and pepper
• Herbs

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

… with tuna, tomato, mozzarella

Dissolve the sugar and crumbled yeast in 350 ml of lukewarm water. Place the flour in a large bowl, make a fist-sized well in the center, and pour the dissolved yeast into the well. Cover and let rise for at least 30 minutes. In the meantime, use a sharp knife to finely chop the dried bell peppers and slice the olives (or use a small knife to finely chop them). Mix everything together with the salt in 3 tablespoons of olive oil and set aside. Knead the dough thoroughly for at least 10 minutes, gradually adding the bell pepper and olive mixture. Then cover and let rise for another hour. Finely dice the mozzarella, finely dice the onion, and mix evenly with the tuna and tomato pieces. Season to taste with salt, pepper, and herbs—you can add a little more spice when tasting, as the flavor will be somewhat neutralized by the bread dough later—and set aside in the refrigerator. Preheat oven to 220°C/F (fan oven 200°C). On a floured surface, shape the dough into a sausage shape approximately 6 cm thick and divide it into 6 equal pieces (this will make six flatbreads with a diameter of approximately 15 cm). If you prefer a smaller piece, divide it into more pieces. Shape the pieces into small bowls with a thick rim and fill them with the mixture just below the rim. Then carefully pull the thick edge of the dough over the filling, piece by piece, and finally press it together to create a closed dough (moisten if necessary). Carefully remove the dough from the work surface and place three pieces with the closed opening facing down on a floured baking sheet (baking paper works well, but flouring is also fine). Gently press each piece into round or oblong flatbreads. Brush the surface with olive oil and use a thin, blunt skewer (the back of a hand mixer attachment works very well) to make several holes in the dough almost all the way through to the baking sheet. Sprinkle with oregano, rosemary, and thyme to taste, and top with freshly grated pecorino, if desired. Cover and let rise for another 30 minutes. Bake on the middle rack (bottom rack for fan oven) for about 20-25 minutes, until the surface turns golden brown. While still warm, brush with olive oil again and cover with a cloth and let cool on a wire rack. Serve warm or cold.