Kurobuta Ham & Burrata Focaccia Sandwich Recipe
Crispy on the outside, chewy on the inside - the focaccia alone already wins. Then you get that creamy, juicy burrata paired with the savoury Kurobuta ham… insane combo.
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Ingredients
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Focaccia (makes 8 sandwich slices)
Sandwich filling & finishing
Method
Focaccia (makes 8 sandwich slices)
- 1
Activate yeast
In a small bowl, combine warm water (1 3/4 cups) and sugar (1 tsp). Sprinkle active dry yeast (2 1/4 tsp) over the surface, swirl gently, and let sit 5–10 minutes until foamy.
- 2
Mix and knead dough
In a large bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Add the foamy yeast mixture and 1/4 cup of the extra-virgin olive oil. Mix until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 10–12 minutes) until smooth, elastic, and slightly tacky. If dough feels very stiff, add up to 1–2 tbsp water; if too sticky, dust with a tablespoon of flour.
- 3
First rise
Lightly oil a large bowl with 1 tbsp olive oil, place dough inside, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.
- 4
Shape and second rise
Generously oil a 9x13-inch (or similar) rimmed baking sheet with 1 tbsp olive oil. Transfer the dough to the pan and gently stretch and press it out to fill the pan (it will resist — let rest 5 minutes and continue until it reaches the edges). Cover loosely with oiled plastic or a damp towel and let rise again 30–45 minutes until puffy.
- 5
Dimple and season
Preheat oven to 450°F (230°C). Using your fingertips, press deep dimples across the dough surface. Drizzle remaining 1/4 cup extra-virgin olive oil over the top, sprinkle chopped fresh rosemary (1 tbsp) and coarse sea salt (1 tsp) evenly across the dough. Let sit 10 minutes to absorb flavors.
- 6
Bake
Bake in the preheated oven 18–22 minutes until the crust is golden-brown and crisp on top. Rotate the pan halfway through if your oven has hot spots. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 30–40 minutes) before slicing for sandwiches. Cooling prevents burrata from melting into the bread.
Assemble sandwich
- 7
Prepare ingredients
While focaccia cools, drain burrata balls on paper towels for 10 minutes to remove excess liquid. Slice heirloom tomatoes about 1/4-inch thick and season lightly with flaky sea salt and freshly ground black pepper. Have Kurobuta ham, basil leaves, arugula (if using), balsamic glaze, and extra-virgin olive oil ready.
- 8
Slice focaccia
Carefully slice the cooled focaccia horizontally into sandwich-size portions. For an 8-slice yield, cut the loaf into 8 rectangular pieces (or cut into 4 sandwiches halved). If desired, split slices horizontally to make open-faced or fully enclosed sandwiches.
- 9
Layer sandwich
Lightly brush the cut interior of each focaccia piece with a little extra-virgin olive oil (about 1/2 tsp per side). On the bottom piece, layer: 2–3 slices of Kurobuta ham (approximately 1.5 oz per sandwich), a few basil leaves, a handful of arugula (if using), 2–3 slices of tomato, and then break a portion of burrata over the tomato (about 1/3 burrata ball per sandwich). The burrata should remain creamy — don’t over-press.
- 10
Finish and serve
Drizzle each sandwich with about 1/2 tsp balsamic glaze and a light drizzle (about 1/4 tsp) of extra-virgin olive oil. Sprinkle a pinch of flaky sea salt and a crack of black pepper on top of the burrata. Place the top focaccia piece and press gently. Serve immediately so the burrata is creamy and the focaccia stays crisp. For a warm variation: briefly toast assembled sandwiches in a preheated panini press or skillet 1–2 minutes per side until warm (careful not to burst the burrata too much).
