Focaccia filled with Tuna, Potatoes Onions, Olives & Maltese Cheeselet (Ġbejna)

Servings: 3 Total Time: 1 hr 35 mins Difficulty: Beginner
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Focaccia filled with Tuna, Potatoes Onions, Olives & Maltese Cheeselet (Ġbejna)

Focaccia filled with Tuna, Potatoes Onions, Olives & Maltese Cheeselet (Ġbejna). Make sure to try this recipe!

Print Recipe

Focaccia filled with Tuna, Potatoes Onions, Olives & Maltese Cheeselet (Ġbejna)

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Pescetarian
Difficulty: Beginner Prep Time 40 mins Cook Time 55 mins Total Time 1 hr 35 mins
Cooking Temp: 190  C Servings: 3
Best Season: Suitable throughout the year

Ingredients

Method

  1. Boil and cook potatoes but not too soft, drain and transfer them to a large bowl.

  2. Leave to cool completely before adding the rest of the ingredients.

  3. Add the tuna, onions, gbejna (maltese cheeselet), olives and olive oil and mix through by hand.

  4. Leave the focaccia pastry on its baking paper and place it into a shallow round baking dish (when I opened it I flattened it and stretched it out a bit more by hand before placing it in the dish).

  5. Spoon the filling onto the pastry. Fold and pinch the edges over the filling and brush the pastry with a little olive oil.

  6. I also sprinkled some sesame seeds on top.

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

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

  9. Place back into the oven and cook for a further 10 minutes until cheese has melted.

  10. Garnish with fresh chopped parsley.

  11. Enjoy!