Fish: Salmon focaccia

Salmon focaccia


  • 1.5 tsp. salt
  • 1 tbsp. olive oil
  • 150 g mozzarella, broken into pieces
  • 0.5 tsp. sea salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 500 g white flour
  • 250 g cherry tomatoes, cut in half
  • 1 tbsp. thyme leaves
  • 0.5 tsp. lemon pepper
  • 3.25 dl lukewarm water
  • 400 g organic salmon fillets, cut into cubes
  • 1 spring onions, cut into thin rings
Order the ingredients from COOP@home


Mix together the flour, salt and yeast in a bowl, add the oil and thyme and knead to a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double 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.

Approx. 30 mins. in the lower 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.


  • Fish
  • 1h 15 Preparation/cooking time: ca. 45m + Bake: ca. 30m
  • Servings For 8 pieces
  • Nutrition 408 Kcal