Just before I left New York, my boss introduced me to the magic of Radio Bakery in Greenpoint, Brooklyn. It immediately became one of my favorite bakeries in the city. With phenomenal croissants, chewy focaccia, and divine earl grey morning buns, I’ve yet to encounter anything disappointing!
One of my favorites is the smoked salmon sandwich with cream cheese and pickled onion, served on an everything spice focaccia.
After waking up in Maine too many times, pining for a taste of that sandwich, I decided to recreate it at home.
Since Claire Saffitz’s perfect focaccia recipe already exists, I simply omitted the rosemary and covered the top with everything seasoning before baking.
To assemble the sandwich, I slathered scallion cream cheese between crispy/chewy focaccia squares, then added thinly sliced smoked salmon and pickled red onions.
This homemade version will definitely tide me over until I can return to Radio Bakery and order their entire menu.
Since the focaccia recipe yields a full sheet, but you only need half for the sandwiches, I like to top the other half with Kalamata olives or red seedless grapes.
The grape variation was inspired by a coworker who once told me about her Italian grandmother roasting grapes on pizza dough – a divine combination. She was right; it’s sweet and salty perfection
Enjoy!
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Everything Seasoning Focaccia Smoked Salmon Sandwich
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Ingredients
For Focaccia
- 1 batch Claire Saffitz’s Focaccia dough (prepared through step 9, omitting rosemary)
- 1/4 cup olive oil
- 1 1/2 tablespoons Everything bagel seasoning
- Flaky sea salt
For Pickled Red Onions:
- 1 medium red onion, thinly sliced
- 1 cup rice wine vinegar
- 1/3 cup water
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1/2 teaspoon red pepper flakes
For Scallion Cream Cheese:
- 8 ounces cream cheese, softened
- 2 tablespoons whole milk or heavy cream
- 1/2 teaspoon kosher salt
- 3 scallions, chopped (about 3–4 tablespoons)
For Assembly:
- 8–12 ounces thinly sliced smoked salmon
Instructions
MAKE PICKLED RED ONIONS:
- Place 1 thinly sliced medium red onion in a jar with a lid (I use a mason jar). In a small saucepan, combine 1 cup rice wine vinegar, ⅓ cup water, 1 teaspoon kosher salt, 2 teaspoons granulated sugar, and ½ teaspoon red pepper flakes.
- Bring to a simmer over medium heat, then carefully pour the hot liquid over the onions.Using a fork, press onions down to submerge fully. Cool for 10 minutes, then refrigerate for at least 30 minutes before use..
MAKE SCALLION CREAM CHEESE
- In a medium bowl, combine 8 ounces cream cheese, 2 tablespoon whole milk, and ½ teaspoon kosher salt and whip with a hand mixer until combined. Fold in 3 chopped scallions using a rubber spatula. Set aside.
MAKE THE FOCACCIA:
- Make Claire Saffitz’s Focaccia recipe through step 9 (after creating dimples on the surface). Drizzle 1/4 cup olive oil evenly over the dough. Sprinkle half the dough with 1½ tablespoons everything bagel seasoning and the other half with flakey sea salt or the topping of your choice. Continued to step 11 of Claire’s recipe: Bake and cool as instructed.
TO ASSEMBLE
- Once cooled, cut the focaccia in half, separating the everything seasoning side from the plain side. Cut the everything seasoning half into 12 even squares (approximately 3×3 inches each). For each sandwich
- Slice a focaccia square horizontally.
- Spread scallion cream cheese on the cut side of the bottom half.
- Top with smoked salmon and desired amount of pickled onions.
- Place the top half of the focaccia on the fillings.
Notes
STORE-BOUGHT IS FINE: Don’t let the idea of making your own focaccia keep you from making this. You can purchase approximately 9×12 inch plain focaccia from a store or bakery, brush the top with a thin coat of egg wash (1 large egg whisked with 1 tablespoon whole milk), sprinkle with 1½ tablespoons everything bagel seasoning and bake for 5 minutes at 350 degrees until the egg wash sets and the seasoning adheres.
MAKE IT AHEAD
- Pickled red onions can be made up to two weeks in advance and stored in the refrigerator.
- Scallion cream cheese can be prepared several days in advance, stored in an air-tight container, and refrigerated. Bring to room temperature before using.
- Focaccia dough can be made according to instructions in step 7 and refrigerated overnight.
VARIATIONS
- Burst Grape Focaccia: After step 9 of Claire’s recipe, drizzle with ¼ cup olive oil, top with seedless red grapes, and sprinkle with flaky sea salt.
- Kalamata Olive Focaccia: After step 9, drizzle with ¼ cup olive oil, top with kalamata olives, and sprinkle with flaky sea salt.
- Something for Everyone Focaccia: After step 9, drizzle with ¼ cup olive oil. Sprinkle half with everything seasoning, ¼ with olives, and ¼ with grapes. Finish with a sprinkle of sea salt.
