- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 1 baking tray
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 410.78 (Kcal)
- Carbohydrates 67.32 (g) of which sugars 2.51 (g)
- Proteins 16.62 (g)
- Fat 9.99 (g) of which saturated 2.03 (g)of which unsaturated 2.14 (g)
- Fibers 3.21 (g)
- Sodium 482.00 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Tips, and Variations
If your oven tends to dry out the surface a lot, you can add the tuna after the first 10 minutes of baking.
You can also knead by hand, it will just take a few more minutes. Adjust the amount of water based on the flour absorption, depending on the type of flour used, you may need to decrease or increase the amount.
You can use the classic canned tuna in oil. You can use black, green, Greek, or Taggiasca olives.
The cooking of the onions prevents them from burning too much in the oven, I advise against putting them raw on the focaccia.
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