Focaccia Filled with Caponata Tuna Onions Green Peppers Olives & Maltese Cheeselet (Gbejna)

Total Time: 1 hr 14 mins Difficulty: Beginner
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Focaccia Filled with Caponata Tuna Onions Green Peppers Olives & Maltese Cheeselet (Gbejna)

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Meat & Poulty
Difficulty: Beginner Prep Time 30 mins Cook Time 44 mins Total Time 1 hr 14 mins
Cooking Temp: 190  C
Best Season: Suitable throughout the year

Serves: 2-4

Ingredients:

Method:

  1. Leave the focaccia pastry on the paper. Open it up a bit more with your hands and place it in a shallow dish.

  2. Spread the caponata on the base. Top with half of the onions, peppers and olives.

  3. Now scatter the tuna and remaining ingredients except the cheddar cheese and oregano.

  4. Fold and pinch the edges over the filling and brush the pastry with a little olive oil. I also sprinkled some sesame seeds on top.

  5. Bake in oven 190C/375F for approximately 45 minutes or until the pastry is golden.

  6. Remove from oven, season with freshly ground pepper, oregano and top with shredded cheddar cheese.

  7. Place back into the oven and cook for a further 15 minutes until cheese has melted.

  8. Garnish with fresh chopped parsley. 

  9. Enjoy!