4 December 2011

Tuna and mozzarella stuffed focaccia

I love this recipe, which is a great contribution of my mother in low!
Doses for 4-6 people
Get yourself 400 grams of pizza flour, 100 grams of Semola (I bought mine in a deli but you can find this in any big supermarket), 7 grams of dry yeast (you can find this in Tesco, the one you see in the picture is from Italy, but any dry yeast will work!)10 grams of salt, a teaspoon of sugar and 8 table spoon of olive oil. Fill a cup with lukewarm water (the quantity of water you need, depends on the humidity of the room and the type of flour you are using).
Mix the two flours in the food processor bowl (use the hook attachment), add the salt and keep mixing.
Add the sugar and and the yeast together in a glass full of warm water, and stir for few seconds. Add everything to the bowl while mixing. Add the olive oil, and keep adding water until everything is combined in an elastic dough, which is easy to detach from the hook (you don't want it to be sticky, so add some flour if you think you have  exaggerated with the water)
When you are done, sprinkle the dough with some flour, cut a cross shape on the top using a knife,  cover with cling film and leave it in a warm place to raise for at least 2 hours until doubles the size.
After 2 hours, knock out the air and roll into two squares, leave to rise for another half hour.
In the meantime, prepare the filling.
You need 1 egg, a can of tuna (try to get the pole line one), one mozzarella, cut into small pieces, olives and capers if you like them, and two table spoons of breadcrumbs. Combine everything in a bowl.
Get a big square pan, add some olive oil and lay down the first square of the dough, add the filling and put the second square on top of it.
Make some small cuts with a knife, or a fork, and sprinkle some olive oil on the top.
Cook the focaccia for 20-25 minutes at 200 degrees in a pre-heated oven.

  Wait until doubles the size and the use a rolling pin to roll two large rectangules

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