- Preheat the BBQ to medium-high on one side only.
- Place spinach, basil, cheese, lemon zest, and onion rounds on the cut sides of the focaccia.
- Place over the unlit burner and close the BBQ lid. Cook 10 minutes.
- Add tomatoes, sausage slices, and capers. Continue cooking for 5 minutes.
- Just before serving, add the smoked salmon and pepper to taste.
CHEF’S SECRET
Lightly grill the focaccia, crumb side down, directly on the grill before adding the toppings for an even crispier texture.
- Add a few pieces of fresh figs or sliced pears with the tomatoes for an even more intense contrast of sweet and savoury.
- Experiment with different cheeses, such as Gorgonzola or goat cheese, for a different flavour profile.
- Add a handful of fresh arugula to the focaccia just before serving for a peppery note and vibrant colour.
- Watch the focaccia closely while cooking to prevent the edges from burning, adjusting the cooking time based on the intensity of your barbecue.
The Rosemary, Sausage and Smoked Salmon Focaccia on the BBQ is a true celebration of flavours, combining rustic rosemary focaccia with carefully selected toppings. The focaccia base is crispy on the outside and soft on the inside, with a layer of fresh spinach leaves and minced basil that lends an earthy freshness. Generous amounts of Emmental and mozzarella melt to perfection, creating a rich, creamy layer. Juicy tomatoes, sliced salami and capers blend sweet with savoury and add a hint of acidity. Topped with delicate slices of smoked salmon, this focaccia is a harmony of smoky and salty tastes. Each bite is a culinary journey, ideal for a social meal or a refined outdoor appetizer.