In this heat there is nothing better than a cold lunch , simple and tasty, like these focaccias to be stuffed , prepared with Ruggeri Pizza Flour . The blogger "Ricettario Timo e Lavanda" suggests cooking them the night before, the next day stuffing them with tuna, tomato, cucumber and salad: a light but tasty filling .
Ingredients for the dough
- 1 pack of Ruggeri Pizza Flour
- 300 g of water
- 1 g of fresh brewer's yeast
- 10 g of salt
For the finishing
- Coarse salt
- Extra virgin olive oil
For the filling
- 4 tomatoes
- 400 g of tuna in oil
- 3 cucumbers
- 6 lettuce leaves
- Salt
- Extra virgin olive oil
Procedure for filling the focaccias
The day before, prepare the basic dough: pour the flour and yeast into a bowl. Start adding water gradually. Mix with a wooden spoon. Add salt and mix everything together. The dough will be soft. Leave to rise at room temperature covered with cling film.
After 1 hour, fold the dough in threes in a bowl. After another hour, fold it in threes again. Place in the fridge at 6°C until the next day.
The next morning, take it out of the fridge and leave it at room temperature for a few hours. Turn the dough out onto a lightly floured work surface. Divide into 6 pieces and round them into small focaccias. Place them on a lightly greased baking sheet. Brush the surface of each focaccia with oil. Cover with cling film and let it rise until doubled in size. Salt the surface and bake at 200°C for 15 minutes. Remove from the oven and let it cool. Open in half and fill with tuna, tomato, lettuce and cucumber. Serve immediately.
Recipe from " Thyme and Lavender Recipe Book ".
