Stuffed Focaccia in Multicooker a stuffed focaccia recipe cooked in a multicooker, after the success of the Bread cooked with instant pot, I couldn’t resist publishing this delicious stuffed focaccia with onions and tuna, delicious and perfect as an appetizer or savory snack! Since you loved my White Focaccia and the Stuffed Focaccia with Sausages so much, I decided to offer you this version cooked in the multicooker! If you’re interested in multicooker recipes, don’t miss all my other Multicooker Recipes, and read my Guide to Instant Pot, especially on which ones to buy to make the most of this fantastic appliance!
Don’t miss also the Microwave Recipes and the Air Fryer Recipes.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 3/4 cup water
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tsp fresh yeast
- 1 tsp salt
- 1 tsp honey
- 3 onions
- 4 1/4 oz tuna in oil
- 1 tbsp salted capers
- 1 tbsp taggiasca olives (pitted)
- extra virgin olive oil
- salt
What is needed to cook stuffed focaccia with onions
- 1 multicooker
How to prepare stuffed focaccia in multicooker
In a bowl, or inside the mixer, pour the two flours together with the teaspoon of honey.
Dissolve the yeast in the lukewarm water and add it to the flours.
Start kneading. When the dough begins to take shape, add the oil and salt. Continue kneading until you get an elastic and smooth dough.
Cover the dough with a clean cloth and let it rise in a warm, draft-free place for at least 3 hours or until doubled.
Peel the onions, slice them thinly, and then soak them in cold water. This way they will release some bitterness.
Drain the onions from the water, then put them inside the multicooker.
Add a generous drizzle of oil, salt, and let them brown for 10 minutes with the sauté function, stirring occasionally to let them wilt evenly.
When cooked, remove the onions from the pot and place them in a large bowl.
Season the sautéed onions with the olives, desalted capers, and drained tuna in oil.
Mix everything well and set aside.
Now take the dough that has doubled in volume.
Deflate it on a work surface and divide it into two parts.
Roll each part out to form a disc.
Place one disc on a sheet of paper and fill it with the seasoned onions, leaving a little of the edges free. Cover with the second dough disc and seal the edges.
Brush the surface of the focaccia with oil.
Place the low rack or flame spreader inside the multicooker.
Place the focaccia on top of the rack with the parchment paper.
Close the pot with the pressure lid, without the valve, and start cooking at 356°F with oven function for 40 minutes.
At the end of cooking, replace the pressure lid with the oven lid and continue cooking setting the lower temperature to 284°F and the lid to 392°F. Start for 10 minutes.
At the end of cooking, remove the lid, let it cool, then slide the focaccia onto a rack and let it cool completely before serving.
How to store stuffed focaccia in multicooker
The stuffed focaccia in multicooker can be stored in the fridge for 3 days.
