Prosciutto & Burrata Focaccia Recipe

Activate yeast

In a small bowl combine warm water (105–115°F), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and fine sea salt. With mixer running on low, pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix until a soft, slightly sticky dough forms (about 3–5 minutes). If mixing by hand, stir until combined then knead on a lightly floured surface for 6–8 minutes.

Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Generously oil a 9x13-inch rimmed baking sheet with remaining 1 tablespoon olive oil. Gently transfer the risen dough to the sheet and press/stretch with oiled fingers to fit the pan. If dough resists, let rest 10 minutes then continue stretching.

Cover loosely with plastic wrap and let rise again until puffy, about 20–30 minutes. Preheat oven to 450°F (230°C) during the last 10 minutes of the rise.

Use oiled fingertips to dimple the dough evenly. Drizzle remaining 1 tablespoon olive oil over top, sprinkle fresh rosemary (if using) and coarse sea salt. Bake on the middle rack for 15–20 minutes until golden brown and cooked through. Remove from oven and cool slightly on rack.

In a small bowl whisk together mayonnaise, basil pesto, lemon juice, grated garlic, salt and pepper until smooth and well combined. Taste and adjust seasoning. Refrigerate until assembly; bring to room temperature for 10–15 minutes before spreading if preferred.

For quick oven fries: Preheat oven to 425°F (220°C). Toss cut potatoes with 1 tablespoon vegetable oil, cornstarch (if using) and a pinch of salt and pepper. Spread in a single layer on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. For frying: heat 2 inches oil to 350°F (175°C) and fry in batches until golden, 3–4 minutes; drain on paper towels and season with salt.

Slice the warm focaccia horizontally or leave whole and press gently to create a base for topping. If serving family-style, tear into portions.

Spread a generous layer (about 1–2 tablespoons) of pesto aioli over the top surface of the focaccia.

Arrange burrata pieces evenly across the focaccia. If using whole burrata, gently tear into 2–3 pieces and space them (8 oz total).

Drape prosciutto slices over and around the burrata, folding the slices for texture.

Scatter roasted red peppers over the focaccia, distributing evenly.

Toss arugula lightly with 1 teaspoon olive oil and a pinch of salt and pepper, then mound the arugula on top or to the side of the prosciutto and burrata.

Finish by drizzling balsamic glaze in a zigzag over the focaccia (about 3 tablespoons), and if desired, a light additional drizzle of olive oil and a sprinkle of flaky salt and cracked black pepper.

Slice into portions and serve immediately with fries on the side and any extra pesto aioli for dipping.