Focaccia with Red Onions and Tuna
This delectable Focaccia with red onions and tuna is a savory treat that perfectly balances the sweetness of caramelized onions with the savory, rich flavor of tuna. Ideal for a light meal or as a delicious appetizer, this focaccia will impress your guests with its tender texture and aromatic toppings.
Category: Bread
Servings: 6
Ingredients
| Ingredient | Amount |
|---|---|
| Manitoba Flour | 200g |
| All-Purpose Flour (00) | 300g |
| Active Dry Yeast | 5g |
| Honey | 8g |
| Extra Virgin Olive Oil | 25g |
| Water | 300g |
| Fine Salt | 20g |
| Red Tropea Onions | 300g |
| Canned Tuna in Oil | 210g |
| Extra Virgin Olive Oil (for topping) | 30g |
| Coarse Salt (for topping) | 2 pinches |
Instructions
-
Prepare the Dough:
Begin by making the dough for the focaccia. In the bowl of a stand mixer, sift together the Manitoba and all-purpose flours. Add the active dry yeast to the flour mixture. Slowly add about three-quarters of the water, pouring it in a little at a time. Mix until the dough starts to come together. -
Add Salt and Olive Oil:
Once the dough has begun to form, add the salt. Continue to mix until the dough has absorbed all of the water. Then, start adding the extra virgin olive oil in a slow stream, just as you did with the water, allowing the dough to gradually absorb it. This helps develop the gluten structure, which will result in a soft and fluffy focaccia. -
Knead the Dough:
Let the stand mixer knead the dough for about 15 minutes until it becomes smooth and elastic. Then, transfer the dough to a lightly floured surface. Proceed with folding the dough by gently pulling and folding the edges of the dough toward the center, turning it as you go, until you have a neat ball shape. -
First Proofing:
Place the dough ball into a lightly oiled bowl and cover it with plastic wrap. Allow it to rise for about 2 hours, or until it has doubled in size. -
Prepare the Toppings:
While the dough is rising, slice the red onions thinly. Heat a small amount of olive oil in a pan and sauté the onions until they become soft and golden. Set them aside to cool. -
Shape the Dough:
Once the dough has finished proofing, preheat your oven to 190°C (375°F). Grease a baking sheet (35×28 cm) with a little extra virgin olive oil. Gently stretch and press the dough into the prepared baking sheet, ensuring it covers the entire surface. -
Assemble the Focaccia:
Once the dough is spread across the baking sheet, scatter the sautéed onions evenly over the surface. Add the canned tuna, flaking it with your fingers and spreading it over the dough. Drizzle the remaining olive oil over the top and sprinkle with coarse salt to enhance the flavor. -
Second Proofing:
Allow the focaccia to rest for an additional 15 minutes to give it a final rise before baking. -
Bake the Focaccia:
Bake the focaccia in the preheated oven for about 45 minutes, or until the top is golden and crispy. Once done, remove the focaccia from the oven and let it cool slightly before slicing and serving. -
Serve and Enjoy:
Serve the focaccia warm or at room temperature, enjoying the delicate flavors of the soft, pillowy bread combined with the savory onions and rich tuna.
Tips for the Perfect Focaccia:
- For a more robust flavor, consider adding a touch of garlic to the sautéed onions.
- If you prefer a crispier texture, bake the focaccia for a few extra minutes, keeping an eye on it to prevent burning.
- This focaccia pairs beautifully with a light salad or can be served on its own as a snack or appetizer.
This focaccia with red onions and tuna is sure to become a family favorite, offering a wonderful blend of textures and flavors. Whether you’re hosting a casual gathering or simply enjoying a cozy meal at home, this recipe is a guaranteed crowd-pleaser!
