🥖 Tomato-Basilic Focaccia with Burrata

Name: Tomato-Basilic Focaccia with Burrata
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g All-purpose flour (Type 405); 300 ml Water (lukewarm); 7 g Dry yeast; 4 EL Extra virgin olive oil; 10 g Salt; 300 g Cherry tomatoes; 1 Stück (125 g) Burrata cheese; 1 Bund Fresh basil; 2 Zweige Rosemary (fresh)

550 kcal · 45 min · 4 servings

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Ingredients

500 g All-purpose flour (Type 405)
300 ml Water (lukewarm)
7 g Dry yeast
4 EL Extra virgin olive oil
10 g Salt
300 g Cherry tomatoes
1 Stück (125 g) Burrata cheese
1 Bund Fresh basil
2 Zweige Rosemary (fresh)

Instructions

1. Dissolve the yeast in the lukewarm water and let it stand for 5 minutes until it foams.
2. Mix the flour and salt in a large bowl. Add the yeast water mixture and 2 tablespoons of olive oil.
3. Knead the dough for 10 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place for 30 minutes.
4. Preheat the oven to 220 degrees Celsius (top and bottom heat). Line a baking sheet with parchment paper.
5. Press the dough onto the baking sheet and stretch it into a rectangle with your fingers. Let it rise again for 10 minutes.
6. Press holes into the dough with your fingers. Spread the remaining 2 tablespoons of olive oil over it and sprinkle with coarse sea salt and chopped rosemary.
7. Halve the cherry tomatoes and arrange them flat on the focaccia.
8. Bake the focaccia for 15 to 18 minutes until it is golden brown and crispy.
9. Remove the focaccia from the oven. Crumble the burrata directly onto the hot focaccia and place fresh basil leaves on top. Serve immediately warm.

Nutrition per serving

kcal: 550
Protein: 22 g · Fett/Fat: 28 g · Carbs: 52 g