Onion focaccia with a tuna and bean salad

Ingredients

For 1 serving

• All-purpose flour70 g
• Active dry yeast2 g
• Onion80 g
• Canned tuna in water80 g
• Cooked cannellini beans80 g
• Celery1
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: gluten, fish, celery,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and a teaspoon of the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to 230 °C (conventional).
3. Meanwhile peel the onion and slice it very thinly; soak it in cold water for 10 minutes, then drain and dry it: it becomes sweeter and won't burn in the oven.
4. Oil a small tin lightly, push the dough out with your fingertips and press your fingers in deeply to make the classic dimples. Cover with the onion, brush with half the remaining oil and add a pinch of salt.
5. Bake at 230 °C for 18 minutes, until the focaccia is golden and the onion soft and slightly charred at the edges.
6. Meanwhile wash the celery and slice it thinly; drain the tuna and rinse the cooked cannellini beans. Dress everything with the remaining oil and a pinch of salt and serve alongside the focaccia.