Rustic, gooey and full of savory flavor: this Stuffed Focaccia with Tuna Onion and Scamorza is the perfect solution for a delicious, last-minute dinner.
There is something magical about the aroma of a focaccia baking in the oven, but let’s admit it: the challenge doubles when we decide to stuff it! Today, I want to suggest a super-flavorful version with a filling that is a true celebration of Mediterranean flavors: tuna, caramelized onions, and the stringy, melted touch of smoked scamorza cheese.
How many times have you pulled a stuffed focaccia out of the oven only to find it soggy or too moist inside? With this recipe, I won’t just give you the perfect measurements; I’ll reveal the secret for achieving a crispy base, a dry filling, and a golden crust that will win everyone over at the first bite. You can find this and other tricks in the Tips and Suggestions section at the bottom of the page.
Whether it’s for a dinner with friends, a picnic, or a buffet, this focaccia will be your new go-to crowd-pleaser. Give it a try!
Let’s see together how to prepare the Stuffed Focaccia with Tuna, Onion, and Scamorza recipe. Let’s get started.
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Ingredients
For a 28 cm (11-inch) diameter baking pan.
For the filling
Tools
Steps
1) Preparing the dough
First, pour the flour and yeast into the bowl of a stand mixer and begin mixing at low speed. This step helps aerate the flour and distribute the yeast evenly, ensuring a consistent rise without any lumps.
If you are using fresh yeast, remember to crumble it finely with your fingers directly into the flour.
Next, slowly pour in the water in a steady stream while keeping the mixer at a constant speed. Continue kneading the dough until it becomes smooth and begins to pull away from the sides of the bowl.
It is fundamental not to add the water all at once: by pouring it in slowly, you allow the flour proteins enough time to absorb the liquid correctly, initiating the development of the gluten network.
Once the water has been completely absorbed, add the extra virgin olive oil in stages. Pour in a little at a time, let the dough incorporate it fully, and only then proceed with the next addition.
Only at this point, add the salt. Continue kneading until the dough appears glossy, elastic, and perfectly developed—meaning it has completely pulled away from the sides of the bowl and is wrapped firmly around the dough hook.
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm spot – such as an oven with the light turned on – for about 1.5 to 2 hours, or until doubled in size.
2) Make the filling (while the dough rises)
Thinly slice the onions and let them soften in a pan with a drizzle of extra virgin olive oil over low heat, adding a pinch of salt and a pinch of sugar. Cover and cook for about 15–20 minutes, until they become tender and translucent. If necessary, add a splash of water.
Once ready, let them cool down. In a bowl, combine the onions with the tuna, making sure it is well-drained and flaked. Add olives if you like—I didn’t include them this time simply because I didn’t have any on hand.
3) Rolling Out and Filling
Take the risen dough and divide it into two pieces: one slightly larger (about 2/3 of the total) for the base, and a smaller one for the top. Let them rest on the pastry board for about 15 minutes.
Roll out the larger piece of dough on a lightly floured pastry board and place it into a well-greased baking pan, shaping it so that it climbs slightly up the sides.
Quick tip: if the dough is very elastic and tends to “snap back” while you are rolling it out, let it rest in the pan for 5-10 minutes and then try again. The gluten will relax, making it much easier to stretch.
Sprinkle the base with a tablespoon of breadcrumbs. Evenly distribute the tuna and onion mixture over the base, making sure to leave a one-centimeter (1/2-inch) border around the edges. Finally, add a layer of scamorza cheese, either sliced or cubed, on top.
Roll out the second piece of dough until very thin and place it over the filling. Seal the two layers by pressing firmly along the edges, then fold them inwards to create a uniform, braided border.
Using the tines of a fork, prick the surface of the dough; this allows steam to escape during baking, preventing the focaccia from puffing up. Cover and let it rest for about 30 minutes. Finally, brush the top with an emulsion of water and oil, and finish with a pinch of salt and a bit of oregano (if you like).
4) Baking
Transfer the pan to a preheated conventional oven at 220°C (425°F) and bake for approximately 18–22 minutes.
Trick for a crispy base: for the first 8–10 minutes, place the pan directly on the bottom of the oven; then, move it to the middle rack to finish browning.
The focaccia is ready when the surface is uniformly golden and the edges appear crispy and slightly pulled away from the sides of the pan. Brush it with a little extra virgin olive oil to give it a glossy finish and keep it soft.
Remove the focaccia from the oven and let it rest for a couple of minutes before slicing. This allows the cheese to set, ensuring each slice is perfect and just the right amount of gooey.
Your Stuffed Focaccia with Tuna Onion and Scamorza is ready. Enjoy your meal!
Buon appetito!
Storage
You can keep the Focaccia filled with Tuna, Onions, and Scamorza at room temperature for up to 2 days, stored under a glass bell jar or wrapped in cling film.
To reheat it, avoid the microwave if you want to keep it crispy. The best way is to put it back in a hot oven at 180°C for 5 minutes, or in a non-stick pan with a lid over very low heat: it will taste just like it was freshly baked!
Tips and Tricks
Secrets for a successful recipe:
– Humidity is the enemy: if you use very watery onions or tuna that hasn’t been well drained, the base of the focaccia will end up soggy.
– The trick of adding a thin layer of breadcrumbs on the base before filling is a baker’s “lifesaver”: it absorbs excess liquids and guarantees a dry, perfectly baked result.
– Filling Temperature: don’t rush! Adding onions that are still hot into the raw dough will ruin the leavening process, creating a gummy effect. Prepare the filling in advance and let it cool down completely.
– The Perfect Scamorza: I recommend using smoked scamorza for a bold contrast with the sweetness of the onions, but if you prefer a milder flavor, the plain (white) version works just fine. The important thing is that it is dry and not fresh like mozzarella kept in whey.
– After stuffing and closing the focaccia, do not bake it immediately. Let it rest in the baking pan for another 20-30 minutes, covered with a cloth. This will allow the gluten network to relax, making it much softer after baking.
– The magic emulsion: instead of just oil, brush the surface with an emulsion of 2 parts oil and 1 part water (and a pinch of salt). The water creates steam in the oven, keeping the crust thin and not hard.
Substitutions and Variations
– Scamorza: you can replace it with grated Emmental or mild Provolone. If you’re looking for a “stronger” flavor, try crumbling some Greek feta in with the tuna.
– Add a handful of Taggiasca olives or desalted capers to the tuna and onion mix for an extra savory kick.
– Flour: if you want a more rustic focaccia, you can replace 100g of all-purpose (00) flour with whole wheat or “Tipo 1” flour, slightly increasing the water (about 10-20ml more).
Quick Tips
If you are short on time, you can double the amount of yeast (6g of dry yeast instead of 3g).
In this case, the first rise will decrease from 2 hours to about 1 hour / 1 hour 15 minutes, saving more than an hour in total.
The Zero-Waste Nook
In the kitchen, nothing goes to waste! If you have leftover ingredients after making this focaccia, here is how to transform them into delicious new recipes:
– Tuna Oil: if you are using high-quality tuna in glass jars, don’t throw the oil away! Strain it and use it to add flavor to the base of a pasta alla marinara, or brush it onto bread croutons to serve as an appetizer.
– Leftover stewed onions: if you’ve cooked too many, they are perfect the next day in a rustic frittata or as a topping for a homemade gourmet burger. You can also blend them with a little cream cheese to create a super-fast mousse for crostini.
– Dough scraps: if you have any dough trimmings left after shaping your focaccia, roll them up to create mini oregano breadsticks. Bake them along with the focaccia during the last 10 minutes: they’ll be the perfect snack while you wait for dinner to be ready!
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