Burrata & Focaccia, Aged Balsamic, Volpi Olive Oil, Fresh Basil Recipe
Make Burrata & Focaccia, Aged Balsamic, Volpi Olive Oil, Fresh Basil Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Focaccia
Burrata & Topping
Method
Focaccia
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C) and sugar or honey. Sprinkle the active dry yeast over the water, stir gently, and let sit for 5–7 minutes until foamy.
- 2
Make dough
In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms; if too dry, add up to 1 tablespoon additional water, 1 tsp at a time.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). The dough should be soft and slightly tacky.
- 4
- 5
Shape and second rise
Generously oil a 9x13-inch (or similar) baking pan with 1 tablespoon olive oil. Gently transfer the risen dough to the pan, spreading it with your fingertips to the corners. If it resists, let rest 10 minutes then continue. Cover loosely and let it rise again for 20–30 minutes until puffy.
- 6
Dimple and season
Preheat oven to 425°F (220°C). Using your fingertips, press deep dimples across the surface of the dough. Drizzle remaining 1 tablespoon olive oil over the top, sprinkle coarse or flaky sea salt and chopped rosemary evenly across the surface.
- 7
Bake
Bake in the preheated oven for 15–20 minutes, until golden brown on top and the bottom sounds hollow when tapped. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
- 8
Cool and slice
Remove from oven, transfer pan to a cooling rack and let cool 10–15 minutes. Using a serrated knife, cut focaccia into 8–10 pieces or slices suitable for plating with burrata.
Burrata & Assembly
- 9
- 10
Plate focaccia
Place warm focaccia pieces on a serving platter or individual plates (two pieces per serving). Arrange a small bed of chopped or torn basil on top of each focaccia piece where the burrata will sit.
- 11
Add burrata
Place one burrata ball on each serving (or halve one ball and share if preferred). If burrata is large, tear open slightly to expose the creamy interior for a more dramatic presentation.
- 12
Dress and finish
Drizzle 1/2 to 1 tablespoon Volpi olive oil over each burrata and focaccia. Using a spoon, lightly drizzle 1/2 tablespoon aged balsamic over each burrata (adjust to taste). Sprinkle cracked black pepper, a pinch of flaky sea salt, and a small amount of lemon zest over the top. Tuck whole basil leaves around or over the burrata for color and aroma.
- 13
Serve
Serve immediately while focaccia is warm so the burrata contrasts with the bread. Provide additional aged balsamic and Volpi olive oil at the table for guests to add more if desired.