Burrata Recipe
tomato jam, basil, roasted garlic and rosemary focaccia
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Ingredients
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For Tomato Jam
For Roasted Garlic
For Focaccia
For Serving
Method
For Tomato Jam
- 1
Prepare the Tomatoes
Chop the tomatoes into small pieces and place them in a saucepan.
- 2
Cook the Jam
Add sugar, lemon juice, salt, and black pepper to the tomatoes. Cook over medium heat, stirring frequently, until the mixture thickens, about 30-40 minutes.
- 3
Add Basil
Once thickened, stir in the fresh basil leaves and remove from heat. Let it cool.
For Roasted Garlic
- 4
Prepare the Garlic
Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves.
- 5
Roast the Garlic
Drizzle olive oil over the exposed cloves, wrap in aluminum foil, and roast in the oven for about 30-35 minutes until soft.
For Focaccia
- 6
Combine Ingredients
In a large bowl, combine warm water and yeast. Let it sit for 5 minutes. Add flour, salt, and olive oil, and mix until a dough forms.
- 7
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- 8
Shape the Focaccia
After rising, punch down the dough, shape it into a rectangle, and place it on a greased baking sheet. Dimple the surface with your fingers.
- 9
Add Toppings
Sprinkle with fresh rosemary and drizzle with olive oil. Let it rise again for 20 minutes.
- 10
Bake
Preheat oven to 425°F (220°C) and bake for 20-25 minutes or until golden brown.
For Serving
- 11
Assemble the Dish
Serve the burrata cheese on a plate, topped with tomato jam, roasted garlic cloves, and fresh basil. Accompany with warm focaccia.