Focaccia with Oil and Tomato

Knead the flour with the fresh yeast, it lard, the salt and water needed to obtain a bread dough homogeneous and elastic. Work the dough until it is soft and not sticky; the presence of the lard It must spread without leaving visible streaks.

Cover the dough and let it rise in a suitable place until it visibly increases in volume. Consider the rising complete when the dough appears more swollen and has a soft consistency, ready to be rolled out into a bowl. baking pan.

Peel the ripe tomatoes, remove the seeds and cut them into pieces. Transfer them to a skillet with oil and salt and cook them over high heat, stirring, until they lose some of their water and reach a thick consistency, without excess liquid on the bottom.

Chop the tuna in oil, debone the anchovies, and pit the black olives, then cut them in half. Combine the prepared ingredients with the cooked tomatoes and add a handful of salted capers. Stir until the dressing is smooth and fragrant.

Lay it out bread dough in the baking panSpread it out in an even layer. Make sure it reaches all the corners and maintains a uniform thickness, so it cooks evenly and the base holds the sauce without breaking.

Spread thepan sauce Spread the tomato sauce, tuna, anchovies, olives, and capers evenly over the rolled out dough. Spread it evenly to the edges, avoiding any accumulation of liquid or ingredients that could make some areas too moist.

Bake at 200°C (392°F) for about 30 minutes. Check the focaccia toward the end: the top and edges should be golden brown, while the crust should be cooked through and firm. Remove from the oven when the result appears dry and golden brown.

Let the focaccia settle briefly before serving, or serve it cold. The toppings should remain compact on the surface, and the dough should maintain a firm enough consistency to be easily portioned.