Focaccia with Red Onions and Tuna

Focaccia with red onions and tuna is a tasty variation on the classic focaccia. Here is the recipe with a step-by-step procedure.

Ingredients

• 500 g of type 0 soft wheat flour
• 300 ml of lukewarm water
• 12 g of fresh brewer’s yeast (or 4 g of dry brewer’s yeast)
• 10 g of salt
• 30 ml of extra virgin olive oil
• 2 medium red onions
• 200 g of drained tuna in oil
• Fresh rosemary (optional)
• Coarse salt to taste
• Black pepper (optional)
• More extra virgin olive oil for dressing

Preparation

1. Dissolve the brewer’s yeast in the lukewarm water. If using dry yeast, follow the instructions on the package for activation.

2. In a large bowl, combine the flour and salt, then pour in the water with yeast and start kneading.

3. Add the extra virgin olive oil while continuing to knead until you get a smooth and elastic dough.

4. Let the dough rest, covered with a damp cloth, in a warm place for about 1-2 hours, until it doubles in volume.

5. Meanwhile, thinly slice the red onions and let them wilt in a pan with a drizzle of oil and a pinch of salt over low heat until they are transparent and soft.

6. Drain the tuna and roughly crumble it.

7. Once the dough has risen, spread it in an oiled baking pan, creating dimples with your fingers.

8. Spread the wilted onions and the tuna on top, add rosemary if you wish, and then a pinch of coarse salt and black pepper.

9. Let the focaccia rise again for about 30 minutes.

10. Finally, drizzle with a stream of extra virgin olive oil and bake at 220 °C for about 20-25 minutes, until the surface is golden.

11. Serve the focaccia warm or at room temperature.

Curiosity

Focaccia in Italy varies greatly from region to region: Genoese is famous for its simplicity and olive oil, Apulian for its cherry tomatoes and olives. The version with onions and tuna combines strong and decided flavors, typical of Mediterranean preserves and vegetables. It is ideal for an outdoor picnic or as an appetizer in a casual meal.