A delicious flat bread recipe with tuna, red onions, peppers and olives
Recipe type: side, appetiser
Serves: 2-4
Ingredients
For the Dough
1 pack instant yeast (approx 2 tsp)
2 tsp salt
2 tbsp honey
1 cup warm water
3 cups strong white flour
2 tbsp olive oil
For the tomato Sauce
1 tbsp olive oil
1 whole garlic clove, crushed
500g Fresh tomatoes, peeled, de seeded and chopped
1 tsp sun dried tomato purée (use normal purée if you cannot find this)
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
Splash of Worcestershire sauce
½ tsp sugar
Toppings
1 tin tuna, chunks
½ red onion, thinly sliced
Olives, thinly sliced or halved
mixed peppers
½ tsp oregano
handful of Thyme
½ tsp rock/sea salt
Instructions
Star off by preparing the base/dough as this has to sit and rise for around 2 hours
To make the Dough
We used a stand mixer but you can do this by hand.
Start by mixing the warm water and the honey together.
Add the flour to the bowl then add the water and honey mixture.
Mix with a wooden spoon then switch on the mixer and allow to mix thoroughly for 5 minutes.
Switch off the machine and allow to rest for 15 minutes
Mix the yeast, olive oil and salt together then add to the mixture.
Switch the machine on again and allow to mix for 15-20 minutes. The dough should become very elastic.
Take out the dough and place in an oiled bowl. Cover with cling film and a tea towel and allow to rest in a warm place for 1-2 hours until it roughly doubles.
To make the tomato sauce
Heat the olive oil in a frying pan (medium heat) then add the garlic. Fry for 30 seconds then add the tomatoes.
Fry for a 2-3 minutes to allow the excess water to evaporate.
Then add the tomato purée and salt and pepper, oregano, marsala and splash of Worcestershire sauce and sugar
Allow to simmer gently until the sauce reduces, thickens and tastes great.
Set aside to cool
Prepare the focaccia
Preheat the oven to 180 Degrees C
Grease the bottom of a baking tray with olive oil
Lift out the dough and place in the middle of the baking tray
Using your fingers spread the dough to the edges of the tray
Dab holes with your finger tips all over the top of the dough
Give it a light pouring of olive oil (see picture)
Then add the tomato sauce all over
Next add the toppings
Give it a final sprinkle of dried oregano, Thyme, rock salt and olive oil and bake for 25 minutes or until golden and cooked.
Allow to cool for 5 minutes before serving
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/tuna-and-vegetable-focaccia/