Rosemary Sausage And Smoked Salmon Focaccia
Prep Time
Cooking Mode
1 Compliments Rosemary Focaccia, sliced open
250 mL (1 cup) cup minced fresh spinach
6 basil leaves, minced
75 g (2.5 oz.) oz Emmental, grated
75 g (2.5 oz.) oz mozzarella, grated
1 lemon, zest
¼ red onion, sliced in rounds
4 Compliments Tom-Blaka tomatoes, sliced
¼ Le Sauciflard white wine Rosette de Lyon sausage, thinly sliced
10 large capers
120 g (¼ lb.) lb smoked salmon
To taste Fresh ground pepper
1 Compliments Rosemary Focaccia, sliced open
250 mL (1 cup) cup minced fresh spinach
6 basil leaves, minced
75 g (2.5 oz.) oz Emmental, grated
75 g (2.5 oz.) oz mozzarella, grated
1 lemon, zest
¼ red onion, sliced in rounds
4 Compliments Tom-Blaka tomatoes, sliced
¼ Le Sauciflard white wine Rosette de Lyon sausage, thinly sliced
10 large capers
120 g (¼ lb.) lb smoked salmon
To taste Fresh ground pepper
Directions
1Preheat the BBQ to medium-high on one side only.
2Place spinach, basil, cheese, lemon zest, and onion rounds on the cut sides of the focaccia.
3Place over the unlit burner and close the BBQ lid. Cook 10 minutes.
4Add tomatoes, sausage slices, and capers. Continue cooking for 5 minutes.
5Just before serving, add the smoked salmon and pepper to taste.
6Lightly grill the focaccia, crumb side down, directly on the grill before adding the toppings for an even crispier texture.
7Add a few pieces of fresh figs or sliced pears with the tomatoes for an even more intense contrast of sweet and savoury.
8Experiment with different cheeses, such as Gorgonzola or goat cheese, for a different flavour profile.
9Add a handful of fresh arugula to the focaccia just before serving for a peppery note and vibrant colour.
10Watch the focaccia closely while cooking to prevent the edges from burning, adjusting the cooking time based on the intensity of your barbecue.
11The Rosemary, Sausage and Smoked Salmon Focaccia on the BBQ is a true celebration of flavours, combining rustic rosemary focaccia with carefully selected toppings. The focaccia base is crispy on the outside and soft on the inside, with a layer of fresh spinach leaves and minced basil that lends an earthy freshness. Generous amounts of Emmental and mozzarella melt to perfection, creating a rich, creamy layer. Juicy tomatoes, sliced salami and capers blend sweet with savoury and add a hint of acidity. Topped with delicate slices of smoked salmon, this focaccia is a harmony of smoky and salty tastes. Each bite is a culinary journey, ideal for a social meal or a refined outdoor appetizer.
Disclaimer
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Personal Note
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