Smoked Salmon & Herbed Cream Cheese Focaccia
Recipe type: Brunch, Pizza, Breads
Prep time: 
Cook time: 
Total time: 
Serves: 1 focaccia, approx. 9"x13", 8 pieces
Make this for your next brunch with friends or family. Or better yet, plan a brunch as an occasion to serve this unique and delicious lox-and-bagel inspired focaccia.
For the focaccia dough:
  • 1 package dry yeast
  • 1 cup warm water, 100-110 degrees
  • 1 t honey
  • 3.5 c all-purpose flour
  • .5 c extra virgin olive oil (divided – you will use it at a few different times, and may not use it all)
  • 1 t kosher salt
For the toppings:
  • 2 small tomatoes (like campari), sliced thinly
  • .25 of a very small red onion, sliced thinly, or just a few thin slices from a larger red onion (you may find the smaller, inner rings easier to use)
  • .25 of a seedless cucumber, sliced very thinly, or shaved with a vegetable peeler
  • huge spoonful of whipped cream cheese, a third to a half of a cup
  • dill
  • chives
  • 8 oz smoked salmon
For the focaccia dough:
  1. In a mixer bowl, stir together yeast, warm water, and honey. Let rest until bubbles form on top and you can smell the yeast, about 5-10 minutes.
  2. Stir in 3 c flour, .25 c olive oil and 1 t kosher salt.
  3. Turn the dough onto a well-floured surface and knead until dough is smooth, about 5 to 10 minutes. Add flour if the dough gets sticky {it’s ok if you don’t use the full 3.5 c!}. Or use the dough hook on a stand mixer.
  4. Place the dough in a clean, lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour. Don’t worry if it doesn’t completely double! Not a big deal.
When you are ready to bake it:
  1. Lightly oil a 9″ x 13″ rimmed baking sheet, or metal baking pan.
  2. Divide the dough in half, and press and flatten it into the pan until it gets as close to touching the edges as you can get. Don't get frustrated - it's ok if it doesn't reach the edges - just keep flattening it and pushing it out farther. Using your fingers, make dimples all over the dough.
  3. Save the other half of the dough for another use.
  4. Drizzle the dough with 1 – 2 T olive oil and spread it around using your fingers or a pastry brush.
  5. Let the dough rest 20-30 minutes, until it becomes a little puffy.
  6. While it is resting, place a rack in the top third of the oven, and heat the oven to 450.
For the toppings:
  1. Arrange the sliced tomatoes and red onions evenly around the dough.
  2. Stir 1-2 T chopped dill and 1 T snipped chives into the whipped cream cheese.
  3. Drop dollops of the cream cheese (about 1-2 teaspoons worth in each dollop) evenly around the dough.
  4. Bake for 15 minutes, or until the cream cheese starts to brown.
When you are ready to serve it:
  1. Separate the lox and tear it into bite-sized pieces, and evenly space them on the baked focaccia.
  2. Evenly distribute the cucumber slices as well.
  3. Finally, top with additional chopped dill and snipped chives - don't skip this step, it really adds color and flavor to this already gorgeous and delicious dish.
  4. To serve, cut into 8 pieces using a pizza cutter.
Recipe by My Utensil Crock at