Jul 14 2026
Restaurants›De La Nonna›Burrata & Focaccia Recipe

Burrata & Focaccia Recipe

Inspired by De La Nonna
Time1h 30m
Serves4

CITRUS SALAD W/ CALABRIAN CHILI VINAIGRETTE & FENNEL POLLEN

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Ingredients

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Focaccia

Citrus & Salad

Calabrian Chili Vinaigrette

Finish & Garnish

Method

Focaccia

  1. 1

    Activate yeast and mix dough

    In a large bowl or the bowl of a stand mixer, combine warm water, sugar (or honey) and active dry yeast. Let sit 5–7 minutes until foamy. Add flour, fine sea salt and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a loose, slightly sticky dough forms, about 2–3 minutes of mixing.

  2. 2

    First rise

    Lightly oil a clean bowl, transfer the dough, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

  3. 3

    Shape and second rise

    Generously oil a 9x13-inch (or similar) baking pan. Transfer the dough to the pan and gently press and stretch it to fit, leaving dimples by pressing fingertips into the surface. Cover and let rise 20–30 minutes while you preheat the oven to 425°F (220°C).

  4. 4

    Bake

    Before baking, drizzle remaining 1 tablespoon olive oil over the dough and sprinkle with coarse sea or flaky salt. Bake on the middle rack until golden brown and puffed, 15–18 minutes. Remove and let cool slightly, then cut into rustic pieces for serving.

Citrus & Salad

  1. 5

    Prepare citrus segments

    Using a sharp knife, cut away the peel and pith from the oranges and grapefruit. Over a bowl to catch juices, segment each citrus by cutting between the membranes to release clean supremes. Reserve any collected juice for the vinaigrette if desired.

  2. 6

    Slice fennel

    Trim core of the fennel bulb and very thinly slice the bulb on a mandoline or with a sharp knife. Reserve fronds for garnish.

  3. 7

    Assemble salad base

    On a large platter or individual plates, arrange the arugula or baby greens. Scatter fennel slices and citrus supremes over the greens. Add microgreens or basil if using.

Calabrian Chili Vinaigrette

  1. 8

    Make the vinaigrette

    In a small bowl or jar, whisk together Calabrian chili paste, minced shallot, sherry vinegar, lemon juice, Dijon mustard and honey. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with fine sea salt and freshly ground black pepper to taste. If you reserved citrus juice, add up to 1 teaspoon to adjust acidity and flavor.

  2. 9

    Dress salad

    Lightly dress the citrus-fennel salad with about half the vinaigrette, tossing gently to coat the fruit and greens without bruising. Reserve remaining vinaigrette to finish the burrata and bread as desired.

Finish & Serve

  1. 10

    Plate burrata

    Place the drained burrata in the center of the salad or on a separate small board. Gently tear the top to expose the creamy interior so it can mingle with the dressing.

  2. 11

    Add vinaigrette and finishing touches

    Drizzle the remaining vinaigrette over the exposed burrata and around the salad. Sprinkle fennel pollen evenly over the burrata and citrus. Add lemon zest and a few pinches of flaky Maldon salt across the burrata and salad. Finish with a tablespoon of very good extra-virgin olive oil drizzled over the burrata and focaccia pieces.

  3. 12

    Serve with focaccia

    Cut warm focaccia into rustic pieces and serve alongside the burrata and citrus salad. Encourage guests to tear pieces of focaccia, spread creamy burrata and top with citrus, fennel and a little vinaigrette. Serve immediately.

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