Smoked Salmon, Dill, and Crème Fraîche Focaccia

Smoked Salmon, Dill, and Crème Fraîche Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp kosher salt
• 0.25 cup extra virgin olive oil
• 2 tbsp extra virgin olive oil
• 0.5 tsp flaky sea salt
• 0.5 cup crème fraîche
• 6 oz smoked salmon
• 0.25 cup fresh dill, chopped
• 1 tsp lemon zest (optional)

Watch how to make Smoked Salmon, Dill, and Crème Fraîche Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Smoked Salmon, Dill, and Crème Fraîche Focaccia

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1.5 tsp kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a dough hook until a shaggy dough forms and no dry spots remain.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1.5-2 hours, or until doubled in size. The dough should be light and bubbly.
4. Lightly grease a 9x13 inch baking pan with 1 tbsp extra virgin olive oil. Gently pour the risen dough into the prepared pan, stretching it slightly to fit the corners without deflating it too much.
5. Drizzle the dough with the remaining 1 tbsp olive oil and sprinkle with 0.5 tsp flaky sea salt. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes, or until noticeably puffy.
6. Preheat your oven to 425°F (220°C) during the last 15 minutes of the second proof. Once risen, gently dimple the focaccia dough all over with your fingertips, creating small indentations.
7. Spoon 1/2 cup crème fraîche onto the dough in small dollops and gently spread it across the surface with the back of a spoon, leaving some gaps for the dough to show through.
8. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The internal temperature should reach 200-210°F (93-99°C).
9. Remove the focaccia from the oven and let it cool on a wire rack for at least 15 minutes. Once slightly cooled, arrange 6 oz sliced smoked salmon artfully over the top.
10. Garnish generously with 1/4 cup fresh chopped dill and 1 tsp lemon zest (if using). Slice into squares or strips and serve warm or at room temperature.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.