Preheat oven to 200°C (400°F). Toss focaccia cubes with 2 tbsp olive oil, 1 tsp sea salt and chopped rosemary on a baking tray in a single layer. Spread evenly and bake for 10–12 minutes, turning once, until golden and crisp. Remove and let cool on the tray.

Anchovy-Garlic Dressing

Mash anchovies and garlic

On a cutting board, sprinkle a pinch of salt. Using the flat side of a chef's knife, mash 6 anchovy fillets and 2 garlic cloves into a coarse paste. Alternatively use a mortar and pestle.

Emulsify dressing

Transfer the paste to a medium bowl. Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tbsp egg yolk (or mayonnaise). Whisk together while slowly drizzling in 80 ml olive oil to create a smooth, slightly thickened emulsion. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest (if using). Taste and season with salt and freshly ground black pepper as needed — anchovies are salty, so start conservatively.

Salad Assembly

Prepare lettuce

Trim the base of each baby gem head and carefully separate leaves, keeping them whole where possible. Rinse under cold water to remove grit, then spin or pat dry thoroughly.

Grate parmesan

Using a fine grater, grate about 100 g of parmesan. Reserve 30 g for finishing as shavings.

Dress the leaves

Place the dried baby gem leaves in a large bowl. Add half of the dressing and gently toss, coating leaves evenly. Add more dressing to taste — the goal is a light, even coating so the leaves remain crisp.

Add croutons and cheese

Add the cooled focaccia croutons and most of the grated parmesan to the dressed leaves. Toss once gently to combine.

Plate and finish

Arrange leaves on plates or a shallow serving bowl. Scatter remaining parmesan as shavings over the top, place 1–2 anchovy fillets as garnish per serving if desired, and grind a little fresh black pepper over each portion. Serve immediately so leaves and croutons stay crisp.