FOCACCIA FILLED WITH CAPONATA TUNA ONIONS BELL PEPPER OLIVES AND MALTESE CHEESELET
Perfect for an easy, quick satisfying lunch or snack! 🍕🥘👩🍳
RECIPE - Serves 4
Ingredients 🛒
1 Small Onion sliced in rings
1 Can (200g/7oz) Caponata
2 Cans (160g/5.6oz) Tuna, drained
Kalamata Olives, halved
1 Small Green Bell Pepper, diced
1 Peppered Dried Maltese Cheeselet, diced (see note)
100g/3.5oz Shredded Cheddar Cheese
1 Tsp Dried Oregano
Olive Oil
Sesame Seeds
Store Bought Round Focaccia Dough
Chopped Parsley for Garnish
Method:
Preheat oven to 190C/375F.
Leave the focaccia pastry on its packaging paper. Spread it out a little more with your hands and place it in a shallow round dish.
Spread the caponata on the base. Top with half of the onions, peppers and olives. Scatter the tuna and remaining ingredients except the cheddar cheese and oregano.
Now fold over the dough and pinch the edges over the filling.
Brush the pastry with a little olive oil and sprinkle some sesame seeds on top.
Bake in oven for approximately 45 minutes or until the pastry is golden.
Remove from oven, season with freshly ground pepper, oregano and top with shredded cheddar cheese. Place back into the oven and cook for a further 15 minutes until cheese has melted.
Garnish with fresh chopped parsley and serve immediately.
Enjoy! 😊
NOTE: Maltese cheeselets are made with cow's milk using rennet to set the curds. Whilst spectacular creamy when fresh, they can be pickled, peppered and even dried too. Substitute with goat cheese or mozzarella.