- Make dough
- Prepare tomato mixture
- Prepare salad dressing
- Prepare toppings for focaccia
- Prepare salad
- Finish Focaccia
- 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…
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Ingredients:
- 3 cups whole wheat flour or spelt flour
- 2 teaspoons yeast
- 2 1/2 teaspoons salt pink Himalayan
- 1 cup warm water
- 5 tablespoons extra virgin olive oil
- 1/2 chili pepper chopped
- 4 tomatoes chopped
- 1/2 cup fire roasted peppers chopped (optional)
- 1 tablespoon honey
- 1 cup Halloumi cheese cut into cubes
- 1/2 cup fresh basil chopped
- 4 ounces lox thinly sliced
Directions:
- 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.
- Remove dough and make it into a large round pizza shape that will fit your skillet. Put oven on broil.
- 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.
- 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.
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Ingredients:
- 4 ounces frisee lettuce
- 1 papaya skin and seeds removed, cut into cubes
- 2 cucumbers sliced
- 3 scallions chopped
- 1/2 cup Balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3/4 teaspoon salt pink Himalayan
Directions:
- In a salad serving bowl add the lettuce, papaya, cucumbers and scallions.
- 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!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
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!
Leftovers never seemed so fancy!
Hi Zissie, which kind of yeast do you use? Is it the instant dry yeast or the fresh granules?
Thanks!
Both work! This is a full proof recipe where everything goes:)
cool thanks!