Burrata Recipe

Activate yeast & mix dough

In a small bowl combine warm water (1 cup), honey (1 tsp) and active dry yeast (2 tsp). Let sit 5–10 minutes until foamy. In a large bowl combine flour (3 cups) and salt (1 tsp). Make a well in the center, pour in the foamy yeast mixture and olive oil (1 tbsp). Mix with a wooden spoon until a rough dough forms.

Knead & first rise

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes). Form into a ball, oil a bowl lightly, place dough inside, cover with a clean cloth or plastic wrap and let rise in a warm place until doubled, about 1–1.5 hours.

Shape & second rise

Punch down the dough, shape into a loaf or two small boules, place on a baking tray lined with parchment, cover and let rise 30–45 minutes until puffy. Preheat oven to 220°C (430°F) 20 minutes before baking. For a crisper crust, place an oven-safe tray with 1 cup hot water on the bottom rack when you put the bread in.

Bake & cool

Slash the tops with a sharp knife, bake for 20–30 minutes (depending on size) until golden and hollow-sounding when tapped. Remove from oven and cool on a rack at least 20 minutes before slicing. Slice to serve alongside burrata.

Prepare tomatoes

Wash vine tomatoes. Slice into 1/4-inch rounds or into wedges if preferred (for 6 medium vine tomatoes, cut into quarters or 1/4" slices). Place in a mixing bowl.

Dress tomatoes & rocket

Add wild rocket (4 cups) to the bowl with tomatoes. Drizzle with extra-virgin olive oil (3 tbs) and balsamic vinegar (1 tsp). Season with sea salt (1 tsp) and freshly ground black pepper (1 tsp). Toss gently to combine, taking care not to bruise the burrata later.

Plate burrata

Place a bed of dressed rocket and tomatoes on a serving platter or individual plates. Gently pat the burrata dry with paper towel to remove excess moisture. Place whole burrata (2 pieces) on top of the salad. If serving one burrata per two people, you can tear one open at the table; otherwise, keep whole and cut through the center before serving so the creamy interior spills out.

Finish & garnish

Drizzle a little extra-virgin olive oil (reserve about 1 tsp from the 3 tbs if desired) over each burrata and scatter torn fresh basil leaves (8 leaves) over the top. Finish with a light sprinkle of flaky sea salt and additional black pepper to taste. Serve immediately with slices of the house-baked bread for tearing and dipping.