Chichì ripieno

A savory stuffed focaccia from the province of Ascoli Piceno, particularly from the towns of Offida and Ripatransone.

For the dough:
- 500 g flour
- 250 ml warm water
- 25 g brewer's yeast
- 50 ml olive oil
- Salt

For the filling:
- Tuna in oil
- Anchovies
- Capers
- Black olives
- Sweet peppers
- Tomatoes
- Onion
- Boiled eggs

Dissolve the yeast in warm water and mix with the flour, oil, and salt to make a smooth dough. Let it rise for about 1 hour. Roll out half the dough in a baking pan, layer the filling ingredients, then cover with the remaining dough. Bake at 200°C until golden brown.