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Pizza & Friends

Wholemeal focaccia with peppers, mozzarella and tuna

⏱ 280 min🍳 25 min👤 4 pp★★★★☆

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!

Ingredients

Nutritional values 520 kcal / serving
Protein
18g
Carbohydrates
75g
Fat
12g
Fiber
8g

* approximate values per serving

Information
280 minutes Total time
25 minutes Active time
Serves 4 persons
★★★★☆ Hard

Preparation

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.

Tips
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.
Trivia
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.

Step by step

Pepper focaccia
Pepper focaccia
**Click on the photos to access full step by step!

Additional information

Whole Wheat Focaccia with Peppers, Mozzarella, and Tuna with Black Olives

For a tasty variation of the whole wheat focaccia with peppers, mozzarella, and tuna, you can add pitted black olives. This modification not only enriches the flavor of the dish but also offers an interesting contrast with the sweetness of the peppers and the creaminess of the mozzarella. To prepare the focaccia, follow the basic recipe, adding the olives during the filling phase. The black olives bring a Mediterranean touch and a salty note that pairs perfectly with the other ingredients. Additionally, you can experiment with different varieties of olives, such as Taggiasche, to make the dish even more delightful. Don't forget to adjust the salt, as the olives can already be salty on their own.

Whole Wheat Focaccia with Peppers, Mozzarella, and Ligurian Tuna

The whole wheat focaccia with peppers, mozzarella, and tuna can be prepared traditionally, following Ligurian techniques. Ligurian focaccia is famous for its soft texture and unique flavor, often enhanced by the use of high-quality extra virgin olive oil. For an authentic touch, you can add typical aromatic herbs from the region, such as rosemary or sage, directly into the dough. Furthermore, to achieve a perfect crust, it is advisable to use a copper baking tray, which ensures even cooking. This regional version not only celebrates the flavors of Liguria but also offers a tasty and nutritious option for your meals.

Whole Wheat Focaccia with Peppers, Mozzarella, and Light Tuna

If you desire a lighter version of the whole wheat focaccia with peppers, mozzarella, and tuna, you can opt for some smart substitutions. Use light mozzarella or, for a vegan alternative, try a plant-based cheese. You can also reduce the amount of extra virgin olive oil in the dough and filling while still maintaining good flavor. Additionally, consider replacing part of the whole wheat flour with oat flour, which is lighter and richer in fiber. This light version of the focaccia will allow you to enjoy a tasty dish without feeling weighed down, ideal for those following a balanced diet but who do not want to give up the pleasure of good cooking.

Whole Wheat Focaccia with Peppers, Mozzarella, and Tuna: Nutritional Benefits and Calories

The whole wheat focaccia with peppers, mozzarella, and tuna is a dish rich in nutrients and health benefits. Peppers are an excellent source of vitamin C and antioxidants, which support the immune system and contribute to skin health. Mozzarella provides protein and calcium, essential for bone health. Finally, tuna is a fish rich in omega-3, which promotes heart health. On average, a serving of whole wheat focaccia with peppers, mozzarella, and tuna provides about 350-400 calories, depending on the portions and ingredients used. This makes the dish a nutritious and balanced option, perfect for a light lunch or dinner.

Can you freeze whole wheat focaccia with peppers, mozzarella, and tuna?

Freezing the whole wheat focaccia with peppers, mozzarella, and tuna is possible and can be a great solution for preserving any leftovers. Once the focaccia has completely cooled, you can cut it into portions and carefully wrap it in plastic wrap or in freezer-safe food bags. Make sure to remove as much air as possible to avoid freezer burn. When you want to consume it, you can thaw it in the refrigerator for a few hours or leave it at room temperature. Afterwards, you can reheat it in the oven to restore its original texture. This way, you can enjoy the focaccia even days after preparation, keeping its flavors intact.