Ingredients

• 275 ml water (lukewarm)
• 7 g instant yeast (1 tbsp)
• 40 ml olive oil
• 500 g flour (all-purpose flour)
• 8 g salt (1⅓ tsp)
• 0.5 g Italian seasoning
• 40 g tomato paste
• 50 ml water
• 0.5 g Italian seasoning
• grated cheese
• green olives (sliced)
• cherry tomatoes (sliced)
• 70 g red onion (1 red onion)
• 75 g pickles
• 10 g capers
• 280 g tuna (1 cans, in sunflower oil)
• 140 g mayonnaise
• lettuce
• cucumber

Instructions

1. Put the lukewarm water, yeast, and honey in a large bowl. Mix well and let sit for 5 minutes.

2. Add the olive oil and mix well. Add the flour, salt, and Italian seasoning. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.

3. For the tomato sauce, mix the tomato paste, water, and Italian seasoning until smooth.

4. Deflate the dough and divide it into 12 equal portions, about 70 grams each. Shape into balls.

5. Roll each ball into a circle about 13 cm in diameter and fold it in half.

6. Place the dough on a baking tray lined with parchment paper. Spread each piece with tomato sauce and top with grated cheese, olive slices, and cherry tomato slices.

7. Let the dough rise for 30 minutes, or until doubled in size.

8. Bake the dough in a preheated oven at 200°C (392°F) for 12–18 minutes until golden brown.

9. Meanwhile, finely chop the red onion and pickles. Drain the tuna. In a bowl, mix the red onion, pickles, capers, tuna, and mayonnaise into a creamy salad.

10. Open the bread and fill with lettuce, cucumber, and the tuna salad.