Time: 25 minuti
Difficulty: facile

If you’re craving a delicious sandwich, you have to try this focaccia-style bread; it stays soft, and the oil in the dough makes it incredibly indulgent.
Filled with wild-caught salmon, it introduces a wonderful pairing with orange and sesame—let me know what you think!

Characteristics:
Wild-caught salmon—as opposed to farmed salmon—is caught using hooks or nets.
Salmon is a fish with very flavorful flesh, rich in nutrients and unsaturated fatty acids, such as Omega-3s, which are excellent for the body.
Historical background:
Wild salmon was depicted in prehistoric rock art (such as at the Abri du Poisson in France) and served as a staple food for indigenous populations in North America and Northern Europe. The name comes from the Latin *salmo*, meaning "to leap," referring to the fish's ability to swim upstream in rivers.
Notes:
Salmon is found throughout the Northern Hemisphere, inhabiting both fresh and salt water.

Ingredients for 1 kg of dough:
500 g "Speciale Pane e Pizza" (Bread and Pizza Mix) by Molino dalla Giovanna (lactose-free)
25 g fresh yeast
450 g water
70 g sunflower seed oil
10 g fine salt
Gluten-free rice and corn flour (for dusting)

Brine:
100 g water
100 g olive oil
10 g salt

For the filling:
100 g smoked wild-caught salmon
1 orange, thinly sliced
A head of lettuce

Instructions for preparing the dough:
Place the flour mix in a bowl or a stand mixer fitted with a paddle attachment, and mix briefly for a few minutes on low speed. Dissolve the yeast in water in a separate bowl, then add it to the flours, mixing everything together carefully and very slowly.
Finish by adding the oil, seeds, and salt, kneading until they are completely incorporated.
Remove the dough from the stand mixer using a spatula or a plastic dough scraper, and shape it into a ball, using a little rice and corn flour to help.

Portioning:
Prepare an emulsion of equal parts water and extra virgin olive oil. Line a baking tray with parchment paper and coat it with the emulsion. With oiled hands, form 80g portions into small balls and place them on the tray, spaced well apart, to rise.
Rising and Baking:
Allow the dough to rise on the tray for 1 hour.
Preheat the oven to 250°C (482°F). Once it has reached the correct temperature, bake the tray for approximately 35–40 minutes.
Remove from the oven, brush the *pan focaccia* (focaccia rolls) with a brine solution, and set them to cool on a wire rack for at least 30 minutes before slicing.
Finally, assemble the sandwiches: layer a lettuce leaf, a drizzle of oil, and a pinch of salt, followed by the salmon and a slice of orange. Sprinkle with a few sesame seeds and close the sandwich.