Wholemeal focaccia with peppers, mozzarella and tuna

When lunchtime is approaching, we don’t always want to spend time making a proper meal, but instead feel like munching on a sandwich, especially if we are on our lunch break at work. A nice alternative to the classic sandwich or flatbread or wrap, is focaccia – it’s incredibly fragrant and tasty. In short, this whole-wheat bread is the perfect solution for a quick, tasty and healthy lunch! You can put the dough on to rise the night before, and dedicate the next morning to the processing and baking of the bread ... We found that the combination of peppers, mozzarella cheese and tuna is truly sublime, perfect for those who love strong, rustic flavours. In order to make it more digestible, we simmered the peppers and onions before using them as a filling. If you prefer you could fill the focaccia with raw ingredients before baking. And of course you can also introduce variations to the recipe, substituting sliced meats for the tuna, and adding cherry tomatoes, smoked cheese, rocket, mushrooms – anything, in fact, that your imagination suggests!


280 minutes Total time
25 minutes Active time
Serves 4 persons
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Start by dissolving the yeast in lukewarm milk. Mix the flour with the milk. Add sugar, oil and lastly salt. Set aside to rise for a few hours. Fry the onion and peppers with a drizzle of olive oil in a pan. Add a handful of capers, some salt, then cover and leave it to simmer. When the dough has risen, and reached at least twice its original volume, divide it into two parts. Roll out both into two thin sheets. Place the first sheet on a baking tray and cover with slices of mozzarella, the cooked pepper mixture, and tuna. Cover with the second sheet of dough. Seal the edges well. Bake at 230°C for about 25 minutes in a fan oven (adjust temperature for a normal oven). Then cut into pieces and serve.

If you decide to use raw onion, soak it for half an hour in a little milk before adding it to your focaccia. This will help to remove any astringency and be a little more digestible. Moreover, just as you would with a traditional pizza, remember to cut the mozzarella in advance, let it drain in a colander and dab it with a paper towel.
Manitoba is also known as the ‘flour of America’: it is a common bread flour but is ‘strong’, with a high gluten content. You can use it to mix with weaker flours, to obtain combinations capable of absorbing liquids well, of being particularly flexible and workable, and with a suitable gluten content.

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