Panadería
Focaccia with Burrata
2 h 30 minPara 6Nutri-Score C€€
C
2 h 30 min
2 h 30 minFocaccia with Burrata
receta de
Vincent Salur
@vincentsalur
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
bread flourCereales500 g
water (lukewarm)Bebidas400 ml
fresh yeast (crumbled)Despensa10 g
saltEspecias10 g
olive oilDespensa60 ml
burrata (at room temperature)Lácteos250 g
cherry tomatoes (halved)Frutas y verduras200 g
basil (fresh leaves)Frutas y verduras10 g
flaky saltEspecias3 g
por ración
Nutrición
452kcal
- Carbohidratos
- 67 g
- Proteínas
- 13 g
- Grasas
- 15 g
lo que usará
Utensilios
Bol
Fuente de horno
Horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Paso 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.
- Paso 4
Bake the focaccia
- Bake in a preheated oven at 220 °C until golden and crisp.
- Paso 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.