Focaccia with Red Onions and Tuna

Name: Focaccia with Red Onions and Tuna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Manitoba flour 1.6 cups; Type 00 flour 2.4 cups; Brewer's yeast (or 18 grams if fresh) 1 tsp; Honey 1.1 tsp; Extra virgin olive oil 2 tbsp; Water 1 ¼ cup; Fine salt 3 ½ tsp; Red Tropea onions 0.7 lb; Tuna in oil drained 7.4 oz; Extra virgin olive oil 2 tbsp; Coarse salt 2 pinches

it de fr es br

461

Calories per serving

Lactose Free

Energy Kcal 461
Carbohydrates g 65.7
of which sugars g 5.3
Protein g 19.3
Fats g 13.4
of which saturated fat g 2.16
Fiber g 2.7
Cholesterol mg 23
Sodium mg 2086

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 6
Cost: Low
Note + 2 and a half hours of rising

PRESENTATION

Focaccia with red onions and tuna, oh, it's really something special from Calabria, that gem in southern Italy. You know, the local ingredients really really stand out, especially the famous red onion from Tropea. These onions? People can't get enough—they're sweet and super easy to digest. And the soil around Briatico and Capo Vaticano—well, it gives these onions such an extra burst of flavor. When layered on a soft, double-leavened focaccia bread, it’s so tender and aromatic. Seriously good. Calabrians love this dish for a quick snack, at a buffet, or with friends in the early evening.

The mix of moist bread, flaky tuna, and sweet Tropea onions creates a taste that's special yet familiar. It's a classic Mediterranean recipe—really, it's all about good ingredients and simple joys. Some days, folks toss in a few cherry tomatoes for a pop of color and freshness—makes it even more inviting.

Here's the thing, the focaccia dough rises twice, making it soft and pillowy inside with a golden crust. Perfect for anyone looking for an easy focaccia recipe. It doubles as a tangy tuna sandwich or a healthy snack, no problem. And, honestly, even without much fuss, this homemade focaccia is a hit at gatherings.

Some people throw in arugula, capers, or provolone cheese to put their spin on it, but the Tropea onion and tuna do most of the heavy lifting. And you know, it’s one of those foods that just disappears—everyone loves a crispy piece right off the tray, especially when it’s fresh from the oven. For real, if you're craving a taste of southern Italy's best, this focaccia? It's always a fantastic choice. No question.

INGREDIENTS

461

Calories per serving

Ingredients for a 14x11 inch baking pan: Manitoba flour 1.6 cups (200 g); Type 00 flour 2.4 cups (300 g); Brewer's yeast 1 tsp (5 g) - (or 18 grams if fresh); Honey 1.1 tsp (8 g); Extra virgin olive oil 2 tbsp (25 g); Water 1 ¼ cup (300 g); Fine salt 3 ½ tsp (20 g)

For the topping: Red Tropea onions 0.7 lb (300 g); Tuna in oil 7.4 oz (210 g) - drained; Extra virgin olive oil 2 tbsp (30 g); Coarse salt 2 pinches

Preparation

How to prepare Focaccia with Red Onions and Tuna

To prepare the focaccia with red onions and tuna, start by making the basic dough. Sift the flours into the bowl of a stand mixer 1, add the dry yeast 2 and start the mixer with the hook attached. Let the flours mix with the yeast and also add the honey 3.

At this point, add about 3/4 of the water, pouring it in slowly 4. Once the mixture has come together, add the salt 5 and also add the remaining water slowly 6.

When the dough has absorbed all the water, add the oil in a thin stream little by little (as with the water) to allow the dough to gradually absorb it, thus promoting gluten development 7. Work the mixture in the mixer for about 15 minutes 8, then transfer it to a floured surface 9.

Proceed by folding the dough, taking the ends and folding them inward 10. Then form a ball 11 and place it in a previously oiled bowl 12. Let it rise for a couple of hours, covering the bowl with plastic wrap.

In the meantime, slice the onions 13 and sauté them with a drizzle of oil 14 for about ten minutes, seasoning with salt and pepper 15.

After the two hours of rising, the dough will have doubled in size 16. At this point, oil a 14x11 inch baking pan and pour in the dough 17; proceed by spreading it very gently with your hands 18.

Once the entire surface of the pan is covered 19, sprinkle the focaccia with the freshly sautéed onions 20 and finally add the tuna 21.

Drizzle with a little oil, add coarse salt 22 and let it rise for another 30 minutes 23. After this time, bake the focaccia with red onions and tuna in a preheated oven at 375°F for 45 minutes 34.

Storage

It is best to consume the focaccia with red onions and tuna freshly baked; otherwise, you can freeze the dough without adding the topping. Once defrosted, top it and let it rise before baking!

Advice

You can enrich the focaccia by adding aromatic herbs like thyme, or by adding cherry tomatoes, perhaps cut in half. Alternatively, for an even more Calabrian version, you can replace the tuna with 'nduja.

For the translation of some texts, artificial intelligence tools may have been used.