Ingredients
FOR THE FOCACCIA
- 300g wheat flour
- 50g semolina
- 250ml water
- 10g dry yeast
- 7g salt
- 10g sugar
- 150g leek
- 40ml olive oil
FOR THE MACKEREL PATE
- 2 pcs hot smoked mackerel
- 200g cream cheese
- 50g red onion
- 20g leek
- Lemon zest
1. Pre-heat your oven to 180° C. In a bowl mix the flour, semolina, water, yeast, sugar and salt, then knead the dough. Don’t worry if the dough sticks to your hands. Before baking leave the dough to rise for about 2 hours at room temperature. With your hands form 1 cm thick flat pieces from the dough. Top with the leeks and leave to prove for one more hour. Just before putting the bread into the oven use your fingers to dimple the entire top of the dough and fill the dimples with olive oil. Place the dough in the oven and bake for around 15-20 minutes.
2. Remove the bones from the mackerel. Chop the onion and leek into small cubes. Grate the lemon zest and combine all the required pâté ingredients.
3. Top the homemade focaccia with dollops of mackerel pâté. As a garnish, you can use the sorrel leaves.
