The focaccia with tomatoes and burrata is a very soft and delicious leavened bread that I often prepare at home as an appetizer for our friends, who are fond of it!
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 3/4 cups all-purpose flour
- 1 3/4 cups lukewarm water
- 2 1/4 tsp instant yeast
- 1 tsp sugar
- 1 tbsp salt
- 2 tbsp extra virgin olive oil
- 14 oz tomatoes
- 9 oz burrata
- 3 tbsp Grana Padano DOP
- salt
- extra virgin olive oil
- basil
Steps
In the bowl, pour the lukewarm water, add the yeast with the sugar, stirring with a teaspoon and let it rest for 5 minutes. Pour the water with the yeast into a larger bowl, add the sifted flour a little at a time and start working with the fork. Pour in the oil and salt, continue working with the fork or with a spatula until you obtain a very soft and sticky dough. Cover the bowl with plastic wrap and let it rest overnight
The next day you will notice that you have obtained a nice puffy and soft dough, take it with hands moistened with some water and spread it in the baking tray lined with parchment paper and brushed with a little extra virgin olive oil. Let it rise for another hour covered with a cloth. After that, prick the dough with your fingertips.
Slice the tomatoes and insert them into the dough, then add the grated Grana Padano, a pinch of salt with a drizzle of extra virgin olive oil. Bake in the oven at 392°F for about 25 minutes until it is puffy and golden.
Remove the focaccia from the oven and garnish with the burrata and basil leaves.
Enjoy your meal! And, if you want, you’ll find the video recipe on the Instagram profile @isaporidicasa HERE
