Focaccia with honey tomatoes, burrata, basil and watercress
Focaccia is an excellent sharing bread. And it’s really easy to make!
For 1 focaccia
- 500 g Mix for focaccia
- 400 ml water (room temperature)
- 20 ml olive oil
For the topping
- 300 g honey tomatoes on the vine
- coarsely ground pepper
- coarsely ground sea salt
- 1 buffalo burrata
- fresh basil
- olive oil
Make the focaccia
Combine the Mix, water and oil. Knead 6 minutes with a kitchen robot or 10 minutes with a hand mixer into a runny dough.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes.
Pour the dough into a greased baking tray or rectangular baking tin.
Rub your hands in oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil. Let it rise, uncovered, at room temperature for 30 minutes.
Make the topping
Right before baking, dress the focaccia with the honey tomatoes and with the sea salt and pepper. Bake the focaccia for 20-25 minutes in a preheated oven at 215°C.
Allow the bread to cool off somewhat. Cut the burrata and place the pieces on the focaccia. Garnish with basil and watercress. Dress with olive oil.