Foccacia with smoked salmon

Method

1. 1

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

2. 2

   Form a ball, cover with a towel and let rise at room temperature to double the volume (about 1 hour).

3. 3

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

4. 4

   For the cooking of the foccacia: preheat the oven to 230°C rotating heat, the grill placed at the bottom of the oven and a baking plate placed on it to heat at the same time.

5. 5

   Peel, wash and chisel leek white into thin slices.

6. 6

   Mix the water, the salt flower and the 2 tablespoons of oil.

7. 7

   Push fingers into the foccacia paste to create a multitude of small holes.

8. 8

   Sprinkle with leeks and sprinkle with water, salt and olive oil.

9. 9

   Place the foccacia in the oven, on the hot plate, lower the temperature and cook the foccacia for 20 minutes. It must be golden.

10. 10

    Prepare the foccacia topping: wash and chisel the aneth.

11. 11

    Mount the cream well cold and the mascarpone with the whisk like a chantilly. Season with salt, pepper and add 1 tablespoon of chiseled dineth.

12. 12

    Remove the salmon slices and cut into strips.

13. 13

    Grate the grenade.

14. 14

    When serving, sprinkle the focaccia with touches of cream whipped with aneth and strips of salmon wrapped on themselves. Sprinkle with pomegranate seeds and chiseled dineth.

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