Salmon focaccia

Total time: 1hr 15m
Preparation Time: 45m

For 8 piece

Nutritional Information

Contains 408 Kcal, 21g Protein, 46g Carbohydrates, 15g Fat


  • Dough
  • 500 g white flour
  • 1.5 tsp salt
  • 3.25 dl lukewarm water
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp olive oil
  • 1 tbsp thyme leaf
  • 250 g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 150 g mozzarella, torn
  • 400 g salmon fillet (organic), cubed
  • 1 spring onions, cut into thin rings
  • 0.5 tsp lemon pepper
  • 0.5 tsp sea salt

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  • Dough

    Mix together the flour, salt and yeast in a bowl, add the water, oil and thyme and knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • Lightly dust the dough with flour, flatten a little and place on a baking tray lined with baking paper. Arrange the tomatoes on the dough.
  • Bake

    for approx. 30 mins. in the bottom half of an oven preheated to 200°C, remove.
  • Heat the oil in a non-stick frying pan, fry for approx. 1/2 min. each side, arrange on the focaccia with the mozzarella and spring onions, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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