Saturday, June 30, 2012
Focaccia stuffed with tuna
INGREDIENTS AND PREPARATION
FOR THE DOUGH
500 grams flour "00"
25 grams of fresh yeast
Extravergine olive oil
5 dl water
A teaspoon of salt
Place the flour in a bowl and make a hole in the center. In another bowl, pour a glass of warm water and dissolve the yeast. Stir until it is completely melted pour into the hole formed in the flour. Now add the salt, a dribble of extra virgin olive oil and begin to knead as adding more water. Keep more water or flour if it should be necessary, it is important to achieve a soft and elastic form but not sticky. The overall processing of the dough lasts at least 10 minutes then cover with a towel and let rest in a place devoid of light and air for at least 3 hours. Remember that the more 'leavens the dough more' digestible it is!
For the filling
Extra virgin olive oil
1 buffalo mozzarella, cut into cubes
80-100 grams of tomato puree
80 grams parmesan cheese
1 ½ tin of tuna in brine from 155 grams
½ onion, finely chopped
4 sprigs of parsley, finely chopped
A sprinkling of oregano
Salt and pepper to taste
Pour all ingredients except the mozzarella in a bowl, stir and let stand.
When rising of the dough is terminated, heat the oven to 180 degrees.
Grease with butter a round baking dish (28cm diameter). Flour the work surface, and put on it half of the dough. with a rolling pin flatten into a round shape and in a greater diameter than the pan since we need to cover ther whole. Then arrange it in the pan.
Now with a spoon or ladle pour the ingredients on the surface finally adding the mozzarella and Parmesan cheese.
Flour the work surface and work the rest of the dough to cover the same way. Put the dough so that the pan is well covered being careful that the edges are covered. Now with a rolling pin seale the edges of the pan more 'times until the dough comes off the pan borders.
On the surface of the focaccia pour some of extravirgin olive oil and bake for 20-25 minutes.