One of my mother’s all time favourite recipes, this oily, salty, and crunchy focaccia is stuffed with fresh robiola and tuna mosciame. This is a classic recipe from Carloforte, a beautiful village in Sardinia, which, for many centuries, was a part of the Republic of Genoa. Naturally, the Carlofortini acquired many Genoese traditions – including their dialect, architecture, and, of course, food!

The focaccia (using a classic Genoan recipe) is combined with the tuna mosciame (a typically Sardinian cured tuna that is almost like a bresaola), which, when combined with soft cheese, makes for the perfect snack!

Makes one 60 cm tray of focaccia

Ingredients:

(For the leavened dough)

100 g 100% hydration sourdough starter (it should pass the water test*)
100 ml lukewarm water
100 g strong flour

Mix the ingredients in a bowl, cover, and allow to rise for 4 hours.

Then, add the following:

330 g flour
130 ml lukewarm water
10 g salt
25 ml olive oil
1 tbsp. honey

(For the brine)

80 ml water
2 tbsp. extra virgin olive oil

Using the bowl of a stand mixer, add the leavened focaccia dough, half the amount of water, honey, and gradually add in the flour (sifted). Mix slowly using the hook attachment until the dough gains strength (it should twirl around the hook). Then, very slowly add remaining water and mix in the salt and oil (note that the mixture should not be too watery). You should maintain the speed of the mixer on high, and only decrease speed whilst adding water; wait until added water is completely absorbed before once again increasing the speed of the mixer. Continue until all the water has been added and the dough regains its shape (this should take about 10 minutes). Let the dough rest at room temperature for about 12 hours in an oiled bowl. The next day, transfer the dough onto a tray and let it rest (covered) for another 30 minutes. Then, using your fingertips, spread the dough so it covers the tray’s surface and allow it to rise for another 2 hours at a temperature of about 30 C°. Using your fingertips, make a few holes on the surface of the dough and cover the tray with the brine solution, sprinkle some salt, and bake at 200 C° for about 20-25 minutes, or until golden. Let the bread cool, then spread generously with soft cheese and add the thinly-sliced tuna mosciame. Enjoy! x

Focaccia method adapted from Giorgia Eugenia Goggi.

*The water test allows you to gauge if your sourdough is ready for use. Take a small teaspoon of sourdough and drop it into a glass of water. If the sourdough floats, it’s ready; if it sinks, you would need to either wait a few more hours, or refresh the dough.

Focaccia with soft cheese and tuna "musciame"