Focaccia Σoλoμoú Recipe

Activate and mix

In a large mixing bowl combine warm water, sugar (or honey) and instant yeast. Stir and let sit 5 minutes until foamy. Add 3 3/4 cups of the flour, 2 tsp fine sea salt and 1/4 cup olive oil. Stir with a wooden spoon or dough hook until a wet, shaggy dough forms. If using stand mixer use low-medium speed for 2 minutes.

Knead and adjust

Turn dough onto a lightly floured surface and knead (or continue with dough hook) 4–6 minutes until smooth and slightly elastic. Add remaining up to 1/4 cup flour only if dough is too sticky; focaccia dough should remain somewhat wet and tacky.

First rise

Lightly oil a large bowl, place dough in the bowl, turning once to coat with oil. Cover with plastic wrap or damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Prepare pan and stretch dough

Generously oil a 10x15-inch (or similar) rimmed baking sheet with 1 tablespoon olive oil. Transfer risen dough to pan and gently stretch and press it to the edges. If dough resists, let it rest 10 minutes and continue. Cover loosely and allow a second rise for 20–30 minutes until slightly puffy.

Dimple and season

Preheat oven to 450°F (230°C). Using your fingertips, press dimples across the dough surface, pushing all the way to the pan. Drizzle the top with 1 tablespoon olive oil and sprinkle coarse sea salt evenly. Let sit while oven heats (5–10 minutes).

Bake

Bake the focaccia on the middle rack for 15–20 minutes, or until the crust is golden brown and the interior registers about 200°F (93°C). Remove from oven and transfer to a wire rack to cool for 10–15 minutes. Cooling slightly helps when adding the cold toppings so they don’t wilt excessively.

Prepare lemon-dill spread

While focaccia bakes, make the topping base: in a small bowl combine 1/2 cup Greek yogurt, the juice of half the lemon (about 1 tbsp), 1 tsp lemon zest, 1 tbsp chopped dill and a pinch of black pepper. Taste and adjust with more lemon or dill as desired. This spread will be used as a light creamy layer on the cooled focaccia.

Prepare salmon and accompaniments

Thinly slice smoked salmon into bite-sized strips if not pre-sliced. Finely slice 1/4 cup red onion into very thin rings and place in cold water for 5 minutes if you want to mellow flavor; drain well. Rinse and drain 2 tbsp capers. Zest remaining lemon half for garnish.

Assemble on cooled focaccia

When focaccia has cooled to warm (not hot), spread an even layer of the lemon-dill Greek yogurt over the surface (about 3/4 of the prepared amount). Arrange smoked salmon slices over the spread in slightly overlapping pieces. Scatter drained capers and red onion slices evenly over the salmon. Sprinkle chopped dill and chives, finishing with a few grinds of black pepper and flaky sea salt to taste. Add lemon zest over top and a final light drizzle (about 1–2 tsp) of olive oil for shine.

Cut focaccia into squares or rectangles using a sharp knife or pizza wheel. Serve immediately at room temperature so the bread remains tender and the salmon chilled. Leftovers: store topped focaccia in an airtight container in the refrigerator up to 24 hours (best eaten same day). If storing unfitted, keep bread and topping separate for up to 2 days (bring bread to room temp before assembling).