Hello friends, today I propose this delicious rustic stuffed focaccia with potatoes and tuna to make on any occasion. I love rustic savory stuffed focaccias or pizzas, with a soft and juicy dough. This time I wanted to fill this wonderful dough with boiled potatoes, tuna, and especially mozzarella. A great idea to take with you on a trip out of town, for a birthday, or simply to enjoy at dinner. Below you will find the recipe.
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for rustic stuffed focaccia with potatoes and tuna
- 12.35 oz all-purpose flour
- 5.29 oz remilled durum wheat semolina
- 0.88 oz extra virgin olive oil
- 0.76 cup milk at room temperature
- 0.51 cup water at room temperature
- 0.35 oz fine salt
- 0.35 oz fresh brewer's yeast
- 1 teaspoon granulated sugar
- 10.58 oz boiled potatoes (already cooked without peel)
- 5.64 oz tuna in oil
- 0.88 oz grated Parmesan cheese
- to taste fine salt
- to taste ground black pepper
- to taste chopped parsley
- extra virgin olive oil
- 6.35 oz mozzarella or scamorza
- 1 tablespoon pickled capers
Tools
- 1 Stand mixer
- 1 Hook attachment
- 1 Bowl
- 1 Potato masher
- 1 Rolling pin
- 1 Pastry board
- 1 Baking pan
Steps for rustic stuffed focaccia with potatoes and tuna
To make this rustic stuffed focaccia with potatoes and tuna, first prepare the dough. For convenience, I used the stand mixer, but you can knead everything by hand in a bowl if you prefer. In a bowl or a glass, mix the water with the milk. In the bowl of the stand mixer, add the sifted flours, the brewer’s yeast with the sugar dissolved previously in half the milk/water, and start kneading using the hook attachment at speed 1-2. Gradually add the remaining milk/water and continue to knead for 5 minutes. Add the salt and continue kneading for about 8 minutes. Finally, add the extra virgin olive oil and knead for another 5-8 minutes. The total time will depend on the power of your stand mixer, but it should take about 15-18 minutes to achieve a smooth, elastic, and homogeneous dough. Place the dough in a greased bowl covered with cling film and let it rise at room temperature for about 2-3 hours or until doubled in size.
In a bowl, mash the boiled potatoes previously cooked and add the salt, pepper, olive oil to taste, and grated Parmesan cheese, mixing thoroughly to obtain a homogeneous mixture.
On a floured pastry board, divide the dough in two and roll it out with a rolling pin. Place it in a previously oiled 11-inch round baking pan. Fill the base with the potato mixture, add the drained tuna, capers, and diced mozzarella, then cover with the remaining dough, previously rolled out with a rolling pin. Use your hands to refine the edges and seal everything well. Let the pan rise for about 40 minutes. After the final rise, brush the surface with extra virgin olive oil, prick the surface, and bake in a preheated static oven at 356°F – 392°F for 40-45 minutes or until golden brown.
Remove from the oven and let it cool for about ten minutes, then serve the rustic stuffed focaccia with potatoes and tuna.
I hope you enjoy my latest recipe, see you next time, friends.
STORAGE, TIPS AND NOTES
The rustic stuffed focaccia with potatoes and tuna can also be made in advance. Suitable for taking on a picnic. It’s also delicious eaten cold. If you wish, you can change the filling and use cold cuts and cheeses.
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