Focaccia with seasoned salmon and spinach

Ingredients

For the seasoned salmon fillets
Tip: season the salmon the day before

• fresh herbs such as basil, sage, chilli pepper, etc.
• 1 bag of rooibos tea
• 3 cloves of garlic
• 2 tbsp honey
• 1 tbsp mustard
• salt
• 300 g smoked salmon fillet

For 1 focaccia

• 500 g Mix for focaccia
• 400 ml water (room temperature)
• 20 ml olive oil

For the topping

• 75 g oats
• 100 g fresh spinach
• 50 g green or black olives, pitted
• 1 bag of rooibos tea
• olive oil
• pepper

Preparation

Season the salmon

STEP 1

Wash the herbs and chop them finely. Open the rooibos tea bag and remove the tea. Mix the rooibos tea with the herbs.

STEP 2

Press the garlic cloves through a garlic press and add them to the herbs. Add the honey and mustard and season to taste with salt.

STEP 3

Spread the herb mixture on the smoked salmon fillet and then wrap in foil. Marinate in the fridge for about 12 hours.

Make the focaccia

STEP 4

Add mix, water, and oil together and knead for 6 minutes using a hand mixer or 10 minutes using a food processor until you have a soft dough.

STEP 5

Cover the bowl with cling film. Let rise at room temperature for 30 minutes.

STEP 6

Pour the dough into a greased baking tray or greased rectangular baking tin.

STEP 7

Rub your hands in oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil. Let rise, uncovered, at room temperature for 30 minutes.

STEP 8

Bake the focaccia for 20-25 minutes in an oven preheated to 215°C. Let the focaccia cool.

Make the topping

STEP 9

Toast the oats in a pan until golden brown.

STEP 10

Cut the salmon into thin slices.

STEP 11

Cut the focaccia in half lengthwise, rub in inside with olive oil, and then grill both halves in a grill pan.

STEP 12

Rinse the spinach, drain briefly, and pat dry.

STEP 13

Cover the focaccia with fresh spinach and salmon slices. Garnish with the toasted oats and olives. Season to taste with pepper and the contents of the second bag of rooibos tea.