Mesquite Smoked Salmon Focaccia Recipe

Inspired by Ella's Table

Time2h

Serves6

house smoked salmon, roasted garlic, arugula, red onion, fried capers

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Ingredients

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Focaccia and Toppings

4 cups 00 bread flour

2 tsp Active dry yeast

1 1/2 cups warm water

1/4 cups olive oil

1 tsp Celtic sea salt

4 cloves Roasted garlic

8 oz house smoked salmon

2 cups Arugula

1/2 medium red onion

1/4 cups capers

1/2 cups flour (for dusting)

Method

Preparation and Assembly

Prepare the Focaccia

In a large bowl, mix warm water and yeast. Let it sit for 5 minutes until frothy. Add flour, olive oil, and salt. Mix until a sticky dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.

Shape and Bake

Preheat the oven to 425°F (220°C). Once the dough has risen, punch it down and stretch it onto a greased baking sheet. Make dimples with your fingers and drizzle with olive oil. Bake for 20-25 minutes until golden brown.

Prepare Toppings

While the focaccia bakes, heat oil in a skillet over medium heat. Add capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels. Slice the red onion thinly.

Assemble the Focaccia

Once the focaccia is baked, let it cool slightly. Spread roasted garlic across the top. Layer smoked salmon, arugula, sliced red onion, and fried capers. Drizzle with olive oil and season with salt and pepper to taste.

Serve

Cut into squares and serve warm or at room temperature.