Loading...Ingredients
Scale
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.