Round Rosemary Focaccia with salmon, tomato, onion, cress
How to make Round Rosemary Focaccia with salmon, tomato, onion, cress
Defrost the Round Rosemary Focaccia for at least 60 minutes and cook for 4 to 6 minutes in an oven that is preheated to 200°C.
Cut the Round Rosemary Focaccia into 3 slices and fill it with salmon 'gravad lax', green herbs, cress, chopped scallion, and mini truss tomatoes.
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