Focaccia with tuna salad

In a bowl, combine the (lukewarm) water, sugar, and yeast, and mix well. Let it sit for 5 minutes.

Add the sunflower oil, Italian seasoning, flour, and salt. Knead the dough for 10 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.

Transfer the dough onto a floured work surface and roll it out into a 30 x 25 cm (12 x 10 inch) sheet. Cut the dough into 9 equal pieces using a pizza cutter or knife.

Place the dough on a baking sheet lined with parchment paper and let it rise for 30 minutes, or until it doubles in size.

Melt the herb butter in a saucepan over low heat and brush it over the top of the dough. Sprinkle some grated cheese on top.

Press the dough with your fingertips and garnish with red onion, cherry tomatoes, and olives.

Place the focaccia in a preheated oven at 200 ℃ and bake for 12-15 minutes. Keep an eye on the baking time as every oven is different. Once baked and taken out of the oven, immediately cover the focaccia with a kitchen towel to keep it soft.

Cut the avocado, cherry tomatoes, apple, and red onion into small pieces and drain the sunflower oil from the canned tuna.

In a deep bowl, combine the mayonnaise, ketchup, and sambal and mix well. Add the tuna, avocado, cherry tomatoes, apple, and red onion. Mix everything together until combined.

Fill the focaccia with lettuce and the tuna salad. Enjoy!