Smoked Salmon and Dill Focaccia
Focaccia is a traditional Italian bread that was popular even in ancient Rome. The combination of smoked salmon and dill adds rich flavors to the focaccia, making it a perfect choice for a delicious meal. The fresh dill and the sweet, slightly salty taste of smoked salmon go perfectly with the fresh dough. This recipe is easy to make at home, and everyone is guaranteed to love the taste of fresh bread.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
First, prepare the yeast mixture: in a bowl, combine the warm water and sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
Meanwhile, in a large bowl, whisk together the flour and salt. Once the yeast mixture is foamy, add the olive oil and pour it into the flour. Mix to combine, then knead until you have a smooth dough.
3
Cover the dough and let it rest for 1 hour to rise. The ideal temperature is around 77°F (25°C).
4
Once the dough has risen, turn it out onto a lightly floured surface and gently roll it out into a rectangular shape.
5
Cut the smoked salmon into smaller pieces and finely chop the dill. Distribute the salmon and dill evenly over the rolled-out dough.
6
Fold the edges of the dough up slightly, then gently press the smoked salmon pieces and dill into the dough. Brush the top with olive oil.
7
Let the dough rest for another 15 minutes, then bake in a preheated oven at 392°F (200°C) for 20-25 minutes, or until the top is golden brown.
8
When done, let it cool slightly, then slice and serve fresh.
