Preparation of Tuna and Mozzarella Skillet Focaccia

• Put the flour and instant yeast for savory preparations in a bowl and mix them.
  Create a well in the center and pour in 2 tbsps of extra virgin olive oil and the warm water.
  Use a fork to start mixing from the center of the bowl, gradually incorporating the dry ingredients, until the liquids are well absorbed.

• Add half a teaspoon of salt and knead by hand until you get a smooth and homogeneous dough.
  Divide it into two parts, one slightly smaller than the other.
  Drain the tuna from the oil, break it into pieces, and cut the mozzarella into pieces.
  Oil a skillet with a diameter of 8.5 inches.
  Roll out the larger piece of dough into a disc of the right size to cover the bottom and sides of the skillet.

• Place it in the skillet, then distribute the tuna and mozzarella over the dough and sprinkle with a bit of chopped parsley.
  Roll out the other piece of dough into a disc that covers the filling and pinch the edges with those of the lower dough disc to seal and close the focaccia.

• Place the skillet over low heat and cover it with a lid.
  Cook for ten minutes, uncover, flip the focaccia to the other side, and let it cook for another eight minutes.
  Serve immediately, nice and hot, your tuna and mozzarella skillet focaccia.

  Chez Bibia