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Focaccia with Burrata
2 Std. 30 Min.Für 6Nutri-Score C€€
C
2 Std. 30 Min.
2 Std. 30 Min.Focaccia with Burrata
was Sie brauchen
Zutaten
bread flourGetreide500 g
water (lukewarm)Getränke400 ml
fresh yeast (crumbled)Vorräte10 g
saltGewürze10 g
olive oilVorräte60 ml
burrata (at room temperature)Milchprodukte250 g
cherry tomatoes (halved)Obst & Gemüse200 g
basil (fresh leaves)Obst & Gemüse10 g
flaky saltGewürze3 g
pro Portion
Nährwerte
452kcal
- Kohlenhydrate
- 67 g
- Eiweiß
- 13 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Rührschüssel
Auflaufform
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the dough
- Dissolve the yeast in the lukewarm water in a bowl.
- Add the flour and salt and mix until a shaggy dough forms.
- Knead until smooth and elastic.
- Schritt 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Schritt 3
Shape and proof
- Oil the baking dish and spread the dough into it with your fingertips.
- Drizzle with olive oil and press dimples all over the surface.
- Cover and let it proof again.
- Schritt 4
Bake the focaccia
- Bake in a preheated oven at 220 °C until golden and crisp.
- Schritt 5
Top with burrata and serve
- Tear the burrata over the warm focaccia.
- Scatter the cherry tomatoes and basil leaves on top.
- Finish with a drizzle of olive oil and flaky salt.