Onion Focaccia with tuna and tomatoes. In these hot summer nights, there's nothing better than a cake. Just last night, during the individual lessons of our professional pizza maker courses at our school pizza was on duty the dear Rogerio. Rogerio is Brazilian and is about to open a local pizzeria just in Spain in Valencia with your family. As you know, Our professional pizzaiolo courses prepare you to open your own business!
Onion Focaccia with tuna and tomatoes
Our buns as you will have seen from previous recipes, They are very simple to prepare, also suitable for anyone who is not an expert in the preparation of the pizza.
They do not have the classic tomato based and mostly have no mozzarella melted over, making it suitable for these evenings since warm weather.
Onion Focaccia with tuna and tomatoes
Preparing the mix
To get a good focaccia, it is fragrant on the outside and soft and well honeycombed inside it is necessary to use a strong flour. A W300 would be recommended.
This type of flour requires a long aging in refrigerator 3 degrees centigrade for at least 24 hours, but also 48 hours are perfect.
Roll out hand the balls of dough, formed of dough disks with a diameter of 30 cm.
Once stretched, practiced pressure with the pads of your fingers along the surface of the pizza to avoid bulges while cooking.
Seasoning:
Add the cherry tomatoes evenly cut into wedges, white onion into thin slices and tuna in extra virgin olive oil.
Season with salt and rosemary and bake at 300 degrees for 4 minutes.
Remove from the oven as soon as the edge of our cake will be perfectly golden and serve while still hot.
VIDEO
Onion Focaccia with tuna and tomatoes
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