Boulangerie
Focaccia with Burrata
2 h 30Pour 6Nutri-Score C€€
C
2 h 30
2 h 30Focaccia with Burrata
ce qu’il vous faut
Ingrédients
bread flourCéréales500 g
water (lukewarm)Boissons400 ml
fresh yeast (crumbled)Épicerie10 g
saltÉpices10 g
olive oilÉpicerie60 ml
burrata (at room temperature)Produits laitiers250 g
cherry tomatoes (halved)Fruits et légumes200 g
basil (fresh leaves)Fruits et légumes10 g
flaky saltÉpices3 g
par portion
Nutrition
452kcal
- Glucides
- 67 g
- Protéines
- 13 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Étape 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.
- Étape 4
Bake the focaccia
- Bake in a preheated oven at 220 °C until golden and crisp.
- Étape 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.