FOCACCIA FILLED WITH CAPONATA, TUNA & MALTESE CHEESELET
This focaccia sandwich is a mouthwatering celebration of Mediterranean flavors. The soft, olive oil-rich focaccia is stuffed with a savory mix of Sicilian-style caponata, flaky tuna, sweet bell peppers, olives, onions, and the creamy tang of ġbejna (Maltese cheeselet). It’s hearty, vibrant, and perfect for lunch, picnics, or even a rustic dinner.
Total Time:
Prep Time: 30 minutes (plus resting if making focaccia from scratch)
Cook Time: 30 minutes
Total Time: 1 hour (or 2.5 hours with homemade focaccia)
Ingredients:
For the Focaccia (or use store-bought):
3 ½ cups (440g) all-purpose flour
1 ½ tsp salt
1 packet (7g) instant yeast
1 ¼ cups warm water
¼ cup olive oil (plus more for drizzling)
Optional: rosemary, coarse sea salt
For the Filling:
Caponata:
1 small eggplant, diced
1 small zucchini (optional), diced
1 small onion, chopped
1 stalk celery, chopped
1 garlic clove, minced
2 tbsp capers
1/3 cup green or black olives, sliced
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tbsp sugar
Olive oil for sautéing
Salt & pepper to taste
Fresh basil (optional)
Extras for Filling:
1 can good-quality tuna in olive oil, drained
1 bell pepper (any color), thinly sliced and sautéed
1 small red onion, thinly sliced and lightly caramelized
6–8 slices ġbejna (or substitute with fresh goat cheese or ricotta salata)
Handful of fresh parsley
Extra olives (optional)
Instructions:
Make the Focaccia (if homemade):
Combine flour, salt, and yeast in a bowl.
Add warm water and olive oil. Mix into a sticky dough.
Knead or mix until smooth, about 5–7 minutes.
Let rise, covered, in an oiled bowl for 1–1.5 hours until doubled.
Transfer to an oiled baking tray, stretch into shape, and let rise again for 30 mins.
Dimple with fingers, drizzle olive oil, sprinkle sea salt (and rosemary if using).
Bake at 220°C (425°F) for 20–25 minutes until golden.
Skip this if using store-bought focaccia.
Prepare the Caponata:
In olive oil, sauté onions, eggplant, celery, and zucchini (if using) until soft.
Add garlic, tomato paste, capers, olives, vinegar, and sugar.
Simmer 10–15 minutes until soft and slightly tangy-sweet.
Season and cool. Add fresh basil if desired.
Assemble the Filling:
Sauté the bell peppers and lightly caramelize the onions in olive oil.
Gently mix tuna with parsley and season if needed.
Slice ġbejna or crumble over as preferred.
Assemble the Focaccia:
Cut focaccia in half horizontally.
Spread a generous layer of caponata on the bottom.
Add tuna, onions, peppers, olives, and cheese slices.
Close with the top layer, press slightly, and slice into servings.
Tips & Variations
Tips:
Let it Rest: For best flavor, let the assembled focaccia rest for 15–20 minutes before serving so the juices absorb into the bread.
Serve Warm or Cold: It’s delicious either way — warm for a melty, comforting feel or cold for a refreshing picnic-style sandwich.
Drain Well: Make sure the caponata and tuna are not too wet to avoid soggy bread.
Use High-Quality Olive Oil: A rich, fruity olive oil enhances the Mediterranean flavors.
Variations:
Add Hard-Boiled Eggs: Sliced eggs are a traditional Maltese addition that works beautifully in this sandwich.
Make It Vegetarian: Omit tuna and add grilled artichokes or sun-dried tomatoes.
Swap Cheese: If ġbejna isn’t available, try ricotta salata, crumbled feta, or fresh mozzarella.
Add Heat: For a spicy kick, include chili flakes or sliced pickled peppers.
Mini Versions: Use small focaccine (mini focaccias) or split ciabatta rolls for party-size servings.
Nutrition Info (Estimated per serving, based on 6 servings)
Calories: ~450–500 kcal
Protein: ~18–22g
Fat: ~20–25g (mainly from olive oil and tuna)
Carbohydrates: ~45–50g
Fiber: ~4g
Sodium: Moderate to high (depending on olives, tuna, and cheese used)
Sugars: ~5g (from veggies and caponata)
Note: Nutrition may vary based on portion size and specific ingredients.
Conclusion
This Mediterranean-style focaccia sandwich is everything you crave in one bite—briny, savory, sweet, and creamy. The caponata adds Sicilian depth, the tuna offers rich protein, and the ġbejna brings a touch of Maltese charm. Wrapped in fluffy, golden focaccia, it’s a vibrant, hearty dish perfect for sharing, impressing guests, or elevating a casual meal. Whether you serve it warm or chilled, every slice delivers a true taste of the Mediterranean.