A delicious homemade focaccia with tomato and burrata: its softness - thanks to the boiled potato - will blow your mind.
Course Brunch, Dinner, lunch
Cuisine Italian, Mediterranean
Keyword burrata, focaccia, Onion, Tomatoes
Prep Time 20minutes
Cook Time 20minutes
Resting time 2hours
Total Time 40minutes
2 and ¾cupsOrganic bread flour350 g
⅓ teaspoonYeast1 g
¾cupWarm water180 g
3tablespoonsExtra virgin olive oil
Cherry tomatoes, burrata, basil
First, boil a potato until it’s soft. Let it cool down, peel and then mash it.
To make this focaccia, you can either use your hands or a stand mixer.
Put the flour and yeast into the bowl of a stand mixer then pour water, activate at low speed.
Add boiled potato and EVO oil.
Let incorporate, then add the salt. Keep kneading about 8-10 minutes.
Let it rise, in a covered bowl, until it doubles.In Summer, it’ll take a little less (around two/three hours). If you make this focaccia in Winter, place the bowl inside the oven with just the light switched on.
When the dough has doubled, gently spread it onto an oiled baking tray. You can also divide it into two smaller focaccias.
Make some holes (not too deep) on the surface, put the sliced cherry tomatoes and oil. Sprinkle with oregano and let it raise for another hour.
You can also add onions and rosemary instead of tomatoes.
Preheat the oven at 250°C. Bake the focaccia for 15/20 minutes or until golden brown. Make sure to check the bottom.