Tomato + Burrata Crostone Recipe
Basil, balsamic reduction on house-baked focaccia
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Ingredients
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Focaccia Bread
Toppings
Method
Focaccia Preparation
- 1
Mix the Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until frothy. Add the all-purpose flour, salt, and olive oil. Mix until a dough forms.
- 2
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 3
Prepare for Baking
Preheat the oven to 425°F (220°C). Once the dough has risen, punch it down and spread it onto a greased baking sheet. Use your fingers to create dimples in the dough. If using, sprinkle fresh rosemary on top.
- 4
Bake the Focaccia
Drizzle with olive oil and sprinkle with salt. Bake in the preheated oven for 20-25 minutes or until golden brown. Let it cool before slicing.
Assembly
- 5
Top the Crostone
Slice the focaccia into thick pieces. Top each slice with a generous amount of sliced ripe tomatoes and a portion of burrata cheese.
- 6
Garnish
Sprinkle fresh basil leaves over the top, drizzle with balsamic reduction, and season with salt and black pepper to taste.
- 7
Serve
Serve immediately while the focaccia is still warm. Enjoy your Tomato + Burrata Crostone!
