Bakery
Focaccia with Burrata
2 h 30 minServes 6Nutri-Score C€€
C
2 h 30 min
2 h 30 minFocaccia with Burrata
what you need
Ingredients
bread flourGrains500 g
water (lukewarm)Beverages400 ml
fresh yeast (crumbled)Pantry10 g
saltSpices10 g
olive oilPantry60 ml
burrata (at room temperature)Dairy250 g
cherry tomatoes (halved)Produce200 g
basil (fresh leaves)Produce10 g
flaky saltSpices3 g
per serving
Nutrition
452kcal
- Carbs
- 67 g
- Proteins
- 13 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 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.
- Step 2
Let the dough rise
- Cover the bowl and leave the dough to rise until doubled in size.
- Step 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.
- Step 4
Bake the focaccia
- Bake in a preheated oven at 220 °C until golden and crisp.
- Step 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.