Tuna and Vegetable Focaccia
The original Italian Focaccia is a flat bread that is classically flavoured with herbs such as rosemary & thyme, salt and olive oil. And although they are great we like to make ours with some more substancial toppings and use as a main course (a bit like a flat Pizza). This focaccia recipe is topped with a light tomato sauce, a mixture of peppers, olives & red onion and some chunks of tuna.
We make our base in a very similar way to our Pizza Base Recipe but the final product has a different texture due to the copious amounts of olive oil the focaccia is cooked in. This keeps it moist and crispy and full of flavour.
Try this dish as a main course for a couple or as a side instead of bread.
- 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
- 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
- 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
- Star off by preparing the base/dough as this has to sit and rise for around 2 hours
- 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.
- 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
- 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