PAN-FRIED FILLED FOCACCIA WITH TUNA AND PROVOLONE, an easy and quick rustic dish to prepare and cook, great for a perfect dinner or for the beach, an appetizing idea as a starter.
The pan-fried filled focaccia with tuna and provolone is a no-yeast recipe, perfect when you’re short on time and want to serve something tasty, quick, and flavorful. It’s a pan-cooked focaccia with a gooey center, ready in 10 minutes, ideal for dinner, a quick lunch, an appetizer, or to take to the beach.
The filling with tuna in oil and melting provolone makes it tasty and irresistible, perfect for dinner or as a summer main dish, also enjoyable cold. You can serve it sliced as a starter or finger food during an aperitif.
The dough is simple, made with few ingredients, and does not require long rising: it is prepared and cooked right away, without waiting!
A practical recipe that combines taste and simplicity, perfect even for beginners in the kitchen. Great both hot and cold, this quick focaccia will win over the whole family.
Join me in the kitchen today there’s pan-fried filled focaccia with tuna and provolone.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6Pieces
- Cooking methods: Stovetop, Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water
- 1 teaspoon instant yeast for savory preparations
- 1 egg (optional)
- 1 teaspoon salt
- 3.5 oz provolone
- 5.6 oz tuna in oil
Steps
Pour the flour into a bowl, add the yeast and mix, add the salt, water a little at a time, and the egg, it’s optional but makes the dough softer.
You will get a very soft, almost creamy mixture, pour half of it into a 9.5-inch oiled pan and cook over medium-low heat.
When the bottom is cooked and the top starts to solidify, about 7 minutes, add the provolone pieces and drained tuna then pour the other half of the dough on top.
Continue cooking for about another 5 minutes then flip it, do not use a plate because it sticks, lift it with a spatula and flip it in the pan in one go.
Cook for another 2-3 minutes. Or bake at 356°F for about 25 minutes.
Bon appétit
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PAN-FRIED FILLED FOCACCIA WITH TUNA AND PROVOLONE
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FAQ (Questions and Answers) PAN-FRIED FILLED FOCACCIA WITH TUNA AND PROVOLONE
Can I replace provolone with another cheese?
Yes, you can use mozzarella, smoked scamorza, caciocavallo, or any melting cheese you prefer.
Can the dough be prepared in advance?
Yes, you can prepare it a few hours in advance and store it by wrapping the bowl with cling film at room temperature.
How to cook the stuffed focaccia with tuna and provolone if I don’t have a non-stick pan?
Use a well-oiled pan or lined with parchment paper, ensuring even cooking.
Can I also fill it with vegetables?
Of course! Zucchini, grilled eggplants, or spinach are excellent options to pair with cheese.
Can it be frozen?
Yes, you can freeze the focaccia once cooked and cooled. Reheat it in a pan or oven before serving.
Can I omit the egg?
Definitely! The egg is optional, it helps achieve an even softer dough.
