Mediterranean stuffed focaccia

For 4 people

pizza dough

1 large onion

1 package of Italian tomatoes "pomodori pelati"

2 tablespoons olives in extra virgin olive oil

1 tablespoon salted capers

extra virgin olive oil

This focaccia stems from a proposal by a couple of friends who have borrowed it from the unparalleled cuisine of Southern Italy: it's easy to implement but really tasty!
 

Preheat the oven to 220° C.

Roll out pizza dough on a baking sheet.

Finely slice the onion and stir fry in a pan with plenty of extra virgin olive oil.

Add the tomatoes.

Roughly chop the olives and capers rinsed of excess salt and pour into the pan.

Stir and harden the water from cooking the peeled tomatoes: when the sauce is restricted you can spread it on the pizza dough, covering only one half and freeing the edges.

Fold the other half over the filling, fold the edges making them fit tightly together and bake in a very hot oven for about 20 minutes, until the surface is golden: be careful not to let it burn! Remove from the oven as soon as it is ready.