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1
Combine the flour, yeast, and salt in a large bowl. Add the olive oil and lukewarm water gradually, mixing until a cohesive dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic but not slack — the dough should spring back slowly when pressed with a finger.
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2
Shape the dough into a ball, place in a lightly oiled bowl, cover, and leave to rise at room temperature until doubled in volume. The surface should dome and feel pillowy; a finger pressed 2 cm into the dough should leave an impression that fills back only partway.
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3
Meanwhile, drain the tuna with firm pressure to remove all oil. Combine with the rinsed capers, chopped olives, and well-drained crushed tomato. The mixture must read as barely moist — no standing liquid. This is where the dish lives or dies: a wet filling will saturate the bottom crust, burst through the dough during baking, and burn on the oven floor.
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4
Divide the risen dough into two equal pieces. On a lightly floured surface, roll each piece into a disc approximately 28 cm in diameter and 4–5 mm thick. The disc should hold its shape without springing back aggressively — a sign the gluten has relaxed sufficiently.
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5
Lay the first disc on a lightly oiled baking tray or into a 28 cm round tin. Spread the filling evenly over the surface, leaving a 2 cm border clear all around the edge. Lay the second disc over the top. Press the edges firmly together with the heel of the hand, then crimp or fold the border inward to form a sealed rope. The seal must hold without gaps — test by pressing along the entire circumference; any point that yields open must be re-pressed.
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6
Slash the top crust two or three times with a sharp knife or razor to allow steam to escape. Brush the entire surface generously with extra-virgin olive oil. Allow to rest, uncovered, for 20 minutes until the surface no longer looks raw and the dough has puffed very slightly.
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7
Bake in an oven preheated to its highest setting (typically 220–230 °C) until the top crust is deep golden-brown and the edges show no pale or doughy patches. The underside, when the tiella is lifted at a corner with a palette knife, should be an even amber. Remove from the oven and allow to rest for a minimum of one to two hours before cutting; the filling's heat and steam continue to penetrate the bread during this period, and the flavour is markedly better at room temperature than straight from the oven.