Here’s the perfect one-and-done meal-or a great accompaniment to a light entree. This is like a very doughy but still light pizza because sometimes we still want pizza but not drowned in sauce, cheese and pepperoni. Salty prosciutto, sweet and intense sun-dried tomatoes, and creamy burrata pair up on focaccia and are topped with a lemon-y arugula salad to cut through some of the richness. Do you hear that? The angels are singing.
This recipe comes from one of my favorite magazines, Bake from Scratch. They put out a cookbook (last year/recipe source: Bake from Scratch: Artisan Recipes for the Home Baker)* every year with all of the recipes AND EACH ONE HAS A PHOTO. I love that so much. These are some of my favorite ingredient pairings because they work so well together, are filling and a perfect balance of flavors. And we’re approaching the time of year when I attempt to eat tomatoes, burrata and arugula for 90% of my meals, so this is a great twist when I need to change it up.
Focaccia is one of the best breads around. Anyone with me on that? It’s chewy and airy, but still the flavor and richness of copious amounts of olive oil, which help it get a golden-brown and slightly crispy crust. And it’s so customizable-meat, caramelized onions, cheese, herbs, or this baby right here that has just about all of it.
Before I was relegated to buying my focaccia from Panera. Don’t get me wrong, Panera’s bread is actually my go-to: partly because it’s consistent and convenient and partly because we still don’t have great bread available where I live. Panera made me fall in love with focaccia, so it will always hold a special place in my heart. But what happens if, God forbid, Panera is out of my beloved focaccia?! Or I need the focaccia in a certain shape for a recipe?! Or I’m craving certain flavors?! I had to know I could make it myself. Now you can too!
Salty prosciutto, sun-dried tomatoes and creamy burrata atop golden-brown homemade focaccia…and a lemon-y arugula salad on top for some green!
- 2-1/2 cups (349 grams) bread flour
- 1 cup (192 grams) semolina flour
- 2 cups warm water (105 to 110°)
- 1 tablespoon plus 1 teaspoon (12 grams) instant yeast
- 1-1/4 teaspoons (3.75 grams) kosher salt
- 1/4 cup (56 grams) olive oil
- One 8- to 9-ounce ball burrata cheese
- 3 ounces (about 7 to 9 slices) prosciutto
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 2 large handfuls of baby arugula
- Juice of 1/2 lemon
- 1 to 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- In the bowl of a stand mixer fitted with the dough hook, mix bread flour, semolina flour, and water at low speed until combined, about 1 minute. Add the yeast and salt and mix at low speed until combined. Increase the speed to medium-high and knead until the dough becomes smooth and elastic, 2 to 3 minutes. Reduce the speed to low and slowly drizzle in the olive oil, continuing to knead until the oil is incorporated, 1 to 2 minutes more. If the oil is not fully incorporating, sprinkle in a little more flour until the dough comes together. Turn the dough onto a lightly floured surface and bring the dough together until smooth. Transfer to a lightly oiled bowl, turning the dough to coat both sides. Cover loosely and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Preheat the oven to 400°. Line a large baking sheet with parchment paper and lightly brush with olive oil. Turn the dough onto the prepared pan and pat into an approximate 14 x 12-inch rectangle. Use your fingertips to dimple the top of the dough.
- Bake the focaccia for 10 minutes. Remove from the oven and tear the burrata and prosciutto over the top. Sprinkle the chopped sun-dried tomatoes on top and return to the oven for an additional 10 minutes until the bread is lightly golden brown and the cheese is melted. Brush the exposed bread with olive oil. Allow to cool for 10 minutes before topping with the arugula.
- In a small bowl, combine the lemon juice, enough olive oil to slightly thicken the dressing and remove some of the bite of the lemon and salt and pepper to taste. Add the arugula, tossing to coat. Top the focaccia with the arugula salad just before serving.
Inspiration: Focaccia with Burrata, Prosciutto, and Arugula, Bake From Scratch by Brian Hart Hoffman
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