“Foccapizza” (foccaccia + pizza) with tuna in brine

What would you fancy? A foccaccia or a pizza? Don’t worry, today you don’t have to choose, because the recipe we’ve received from El bullir de Agus is perfect for fans of both Italian dishes.


  • Flour – 250 g
  • Warm water – 100 ml
  • Extra virgin olive oil – 50 ml
  • White Tuna in brine – 2 tins
  • Onion – 1
  • Mozzarella cheese slices – 1 packet
  • Oregano
  • Salt
  • Black pepper


  1. Mix the flour with the water, the salt and the oil in a bowl. Mix well for a few minutes until all the ingredients have blended properly. The result should be a homogeneous and wet dough, slightly oily and elastic.
  2. Leave the dough to settle for at least 30 minutes, covered and without ventilation, so that it’s easier to roll it out.
  3. Roll the dough to taste (Agustín rolls it thin). The shape can be square or round, and it will always help if you have a mold.
  4. Rinse the tuna in brine and mix it with two or three slices of mozzarella cheese.
  5. Divide the dough into two parts and use one as the base.
  6. Fill it in with finely-chopped onion and the tuna in brine that has been rinsed and mixed with the mozzarella cheese.
  7. Close with the other sheet of rolled dough and press down around the edges to seal the two sheets of dough. You can do it with the flat part of a pasta cutter, a fork or with your fingers.
  8. Preheat the oven to 210ºC and bake for 15 minutes.
  9. Remove from the oven, sprinkle with pepper and oregano, and add some slices of mozzarella.
  10. Cook au gratin for 2 or 3 minutes.
  11. Serve hot.

Buonissimo. Grazie, Agustín!

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