Focaccia with tuna spread and Espelette pepper puree
Difficulty level: easy
Servings 4 people
Ingredients
For the focaccia
- 250 g flour T45 or oatmeal
- 15 cl water
- 6 g yeast fresh bakery
- Olive oil
- 1 pinch fine salt
- Flower of salt
For the garnish
- 2 verrines of “tuna and Espelette pepper puree” The Tasty
- 2 mozzarella
- 2 handles arugula
- 4 small tomatoes
- 1 net olive oil
- Salt
- Pepper
Instructions
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Prepare the dough: mix the flour with a pinch of salt, then add the yeast. Gradually add the water while mixing, in several batches, then pour in a tablespoon of olive oil. If the dough is too dry, adjust with a little water.
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Cover and let rise in the fridge overnight.
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Place baking paper in a rectangular mold with high sides and oil it.
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Degas the dough, place it in the mold and spread it to about 2 cm thick. Leave to rise for 2 hours.
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Form hollows in the dough with your fingers, drizzle with a drizzle of olive oil, then sprinkle with fleur de sel.
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Place in a preheated oven at 180°C for 20 minutes. Leave to cool.
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Cut the focaccia into rectangles, then open them horizontally to obtain slices that are not too thick.
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Spread the inside surfaces with the Le Savoureux preparation. On the lower part, arrange the arugula, mozzarella slices and tomato slices. Season with salt and pepper, then add a drizzle of olive oil. Close the sandwiches before serving.
© Sophie François-Mülhens for Le Savoureux
