for 8 pieces

Dough

500 g	white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), finely crumbled
3 ¼ dl	lukewarm water
2 tbsp	olive oil
1 tbsp	thyme leaf

250 g

cherry tomatoes, cut in half

Bake

1 tbsp	olive oil
400 g	salmon fillet (organic), cut into cubes
150 g	mozzarella, torn into pieces
1	spring onion, cut into thin rings
½ tsp	lemon pepper
½ tsp	sea salt

How it's done

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.

Show complete recipe