Smoked Salmon, Dill & Capers Focaccia

Smoked Salmon, Dill & Capers 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 fine sea salt
• 0.5 cup extra virgin olive oil
• 8 oz full-fat cream cheese (softened)
• 6 oz smoked salmon
• 0.25 cup fresh dill (chopped)
• 2 tbsp capers (drained)
• 0.25 small red onion (very thinly sliced)
• 0.5 tsp freshly ground black pepper
• 0.25 tsp flaky sea salt (optional)

Watch how to make Smoked Salmon, Dill & Capers Focaccia

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

How to make Smoked Salmon, Dill & Capers Focaccia

1. In a large bowl, combine 1.5 cups warm water, 1 tsp granulated sugar, and 2.25 tsp active dry yeast; stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 tsp fine sea salt to the yeast mixture. Drizzle in 2 tablespoons of the 1/2 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, transfer to a lightly floured surface.
4. Lightly oil a clean large bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Generously oil a 9x13-inch baking pan with 4 tablespoons of the remaining olive oil. Gently transfer the risen dough to the prepared pan, avoiding deflating it too much.
6. Gently stretch the dough to fit the pan, pushing it lightly towards the edges. If it resists, let it rest for 10 minutes, then stretch again. Cover loosely and let it rest for another 30 minutes for a second proof.
7. Preheat your oven to 425°F (220°C). Using oiled fingertips, gently dimple the dough all over, creating characteristic indentations. Drizzle the remaining 2 tablespoons extra virgin olive oil over the dimpled dough.
8. Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool completely.
9. Once the focaccia is completely cooled, evenly spread 8 oz softened full-fat cream cheese over the top, covering the entire surface like a canvas.
10. Arrange 6 oz smoked salmon slices artfully over the cream cheese. Scatter 1/4 cup chopped fresh dill, 2 tablespoons drained capers, and 1/4 small very thinly sliced red onion over the salmon.
11. Season with 1/2 tsp freshly ground black pepper and an optional 1/4 tsp flaky sea salt. Slice into desired portions and serve immediately for optimal freshness.

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