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1
Preheat the oven to 450 degrees F. Lightly grease a large baking sheet and set aside.
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2
Remove the dough from the bowl.
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3
On a lightly floured surface, knead briefly.
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4
Let rest for 10 minutes.
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5
Roll out into a rectangle, about 16 by 10 inches, and cut into six squares, about 5 inches each.
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6
Lightly brush each square with olive oil, leaving a 1/4-inch border.
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7
Bake until starting to turn light golden brown, about 6 minutes.
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8
Evenly cover each square with goat cheese and return to the oven until the crust is golden brown and slightly crisp and the cheese is melted, 2 to 4 minutes.
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9
Remove from the oven and let cool slightly.
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10
Cut each square in half diagonally.
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11
Arrange smoked salmon on each pieces and top with a dollop of salmon roe.
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12
Sprinkle with shallots, garnish with a small sprig of dill, and serve immediately.
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13
1 cup warm (110 degrees F) water
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14
1 (1/4-ounce) envelope active dry yeast
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15
1 teaspoon sugar
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16
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
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17
3 cups bleached all-purpose flour
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18
1 teaspoon salt
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19
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.
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20
Let sit until the mixture is foamy, about 5 minutes.
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21
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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22
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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23
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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24
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
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25
Place the dough in the bowl and turn to oil all sides.
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26
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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27
Use as directed.
