Rye And Walnut Focaccine With Tuna Fillets

Time: 150 min


Ingredients for 4 servings

For the dough: 

  • 250 g of 0-type flour
  • 250 g of rye flour 
  • 350 ml of water 
  • 10 g of sugar 
  • 15 g of fine salt 
  • 15 g of extra virgin olive oil 
  • 10 g of fresh beer yeast 
  • 50 g of shelled, chopped walnuts

For the topping:

  • 1 180 g glass jars of Rio Mare Tuna Fillets in Extra Virgin Olive Oil
  • 1 fresh spring onion 
  • dry and fresh oregano 
  • fresh basil
  • extra virgin olive oil
  • sea salt 
  • black pepper


Dissolve the yeast in a little lukewarm water. On a pastry board, form a mound with the flour and pour the yeast mixture into the middle. Start mixing with your fingers, gradually adding the remaining water. Add the oil, the walnuts, the sugar and the salt and knead briskly for at least 10 minutes. The dough should be elastic, smooth and soft but should not stick to your hands.

Allow to rise in a large bowl, covered with cling wrap, until it doubles in size, for at least 3 hours at room temperature. If the room is too hot, you can also let the dough to rise in the refrigerator (from 8 to 12 hours). Turn out onto a pastry board, divide the dough into several small balls and use your hands to mould round focaccine.

Place the focaccine on a greased baking sheet, cover and allow them to rise. In the meantime, pre-heat the oven to 220°C and prepare the topping. Finely chop the spring onion and season with oil, salt, pepper and oregano.

Spread the top of each focaccina with the topping, garnish with a drizzle of oil and a few grains of coarse salt and place them in the oven. It will take about 15 minutes for the focaccine to cook. You’ll know when they are ready because their edges will turn crisp and golden. Remove from the oven and top with the flaked tuna fillets.

Mise en place

Garnish the focaccine with fresh oregano and rosemary and serve immediately.

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Chef's Tip

When making the focaccine dough, keep an eye on the amount of water used. The dosages suggested are merely indicative and depend on the type of flours used. For this reason, it’s advisable to regulate the dosage by checking the consistency of the dough, which should be soft though not sticky.

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