Smoked salmon focaccia

Ingredients

6 servings

• 4 slices of La Petite Fabrique du Saumon Fumé® smoked salmon
• 10 cl of very cold heavy cream
• 1 tablespoon of mascarpone
• 1 small bunch of fresh dill
• 1/4 fresh pomegranate
• salt
• pepper
• 500 g of T55 wheat flour
• 5 g of dehydrated baker's yeast
• 300 g of lukewarm water
• 7 g of fleur de sel
• 17 g of olive oil
• 1/2 leek whites
• 1 tablespoon of oil for the mold
• 2 tablespoons of olive oil for the brine
• 1/2 teaspoon of fleur de sel
• 4 tablespoons of water

Steps

1. 1

   Prepare the focaccia dough: pour the flour, water, and yeast into a bowl and start mixing. Add the oil and salt and knead for 10 minutes until the dough no longer sticks to your fingers.

2. 2

   Form a ball, cover with a cloth, and let it rise at room temperature until it doubles in volume (about 1 hour).

3. 3

   Oil a round or rectangular metal mold. Pour the dough into the mold and spread it with your fingertips from the center to the edges. Cover the dough and let it double in volume at room temperature.

4. 4

   For baking the focaccia: preheat the oven to 230°C (446°F) fan-assisted, with the rack placed at the lowest level of the oven and a baking sheet placed on top so that it heats up at the same time.

5. 5

   Peel, wash, and finely slice the leek white.

6. 6

   Mix the water, fleur de sel, and the 2 tablespoons of oil.

7. 7

   Press your fingers into the focaccia dough to create a multitude of small holes.

8. 8

   Sprinkle with leek rings and drizzle with the mixture of water, salt, and olive oil.

9. 9

   Place the focaccia in the oven, on the hot baking sheet, lower the temperature, and bake the focaccia for 20 minutes. It should be golden brown.

10. 10

    Prepare the focaccia topping: wash and chop the dill.

11. 11

    Whip the very cold cream and mascarpone with a whisk like whipped cream. Season with salt and pepper and add 1 tablespoon of chopped dill.

12. 12

    Separate the salmon slices and cut them into strips.

13. 13

    Seed the pomegranate.

14. 14

    When ready to serve, dot the focaccia with touches of whipped dill cream and strips of salmon rolled up on themselves. Sprinkle with pomegranate seeds and chopped dill.