1. Make dough
  2. Prepare tomato mixture
  3. Prepare salad dressing
  4. Prepare toppings for focaccia
  5. Prepare salad
  6. Finish Focaccia
  7. Mix salad with salad dressing
Halloumi Focaccia
The trick to this recipe is to do things in larger batches and be able to pull them out of the freezer the morning of. SO if you are making this, double or triple the dough recipe and freeze it in plastic bags tied into knots and then pull it out whenever you feel like pizza, focaccia or calzones for dinner! See below for roasted pepper recipe. I keep them in my freezer in small sandwich bags and pull them out to add to a tomato sauce, salad, soup, eggs, everything really…
Cuisine: Dairy, Sandwiches
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. In a large bowl add the flour, yeast and 2 teaspoons of salt and mix. Add warm water and 3 tablespoons of olive oil and knead until becomes dough (about 1 minute).Drizzle a little olive oil on dough and rub. Place plastic wrap or a damp cloth over the bowl and put in warm place for 1 hour.
  2. Remove dough and make it into a large round pizza shape that will fit your skillet. Put oven on broil.
  3. Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the tomatoes, chili pepper, garlic and ½ teaspoon salt. Cook for 5 minutes, mixing regularly. Remove from pan and wipe pan out.
  4. Add 1 tablespoon of olive oil and add dough. Turn over after 2 minutes. Add the tomato topping and Halloumi cheese. Place in oven for 5 minutes. Remove and add smoked salmon slices and fresh basil. Add salt to taste
Notes & Tips:

You can make this recipe without the lox, I love having fresh lox in my fridge, it lasts for weeks and is so easy to make myself. Click here to find the recipe. Also click here for the fire roasted pepper recipe

Papaya salad
To me, papaya is a less exciting mango. But in Israel when mango season is nearly over we have to compromise. I love to use papayas in salad because its sweetness enhances this dish and the salt and vinegar in the dressing brings out its flavors in a more savory way.
Course: Salad
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. In a salad serving bowl add the lettuce, papaya, cucumbers and scallions.
  2. In a jar add the rest of the ingredients. Shake well and serve.

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

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Leftover tips for tomorrow’s lunch:

The focaccia will reheat beautifully! If you have leftover salad that you already dressed (and don’t feel like eating soggy salad) disgard just the lettuce and use the papaya, cucumbers and scallions as a salsa topping for your reheated focaccia!
Leftovers never seemed so fancy!

What else is for dinner this week?