Description
Salty prosciutto, sun-dried tomatoes and creamy burrata atop golden-brown homemade focaccia…and a lemon-y arugula salad on top for some green!
Ingredients
Scale
FOCACCIA DOUGH:
- 2–1/2 cups (349 grams) bread flour
- 1 cup (192 grams) semolina flour
- 2 cups warm water (105 to 110°)
- 1 tablespoon plus 1 teaspoon (12 grams) instant yeast
- 1–1/4 teaspoons (3.75 grams) kosher salt
- 1/4 cup (56 grams) olive oil
TO FINISH:
- One 8– to 9-ounce ball burrata cheese
- 3 ounces (about 7 to 9 slices) prosciutto
- 1/4 cup sun-dried tomatoes, coarsely chopped
- 2 large handfuls of baby arugula
- Juice of 1/2 lemon
- 1 to 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix bread flour, semolina flour, and water at low speed until combined, about 1 minute. Add the yeast and salt and mix at low speed until combined. Increase the speed to medium-high and knead until the dough becomes smooth and elastic, 2 to 3 minutes. Reduce the speed to low and slowly drizzle in the olive oil, continuing to knead until the oil is incorporated, 1 to 2 minutes more. If the oil is not fully incorporating, sprinkle in a little more flour until the dough comes together. Turn the dough onto a lightly floured surface and bring the dough together until smooth. Transfer to a lightly oiled bowl, turning the dough to coat both sides. Cover loosely and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Preheat the oven to 400°. Line a large baking sheet with parchment paper and lightly brush with olive oil. Turn the dough onto the prepared pan and pat into an approximate 14 x 12-inch rectangle. Use your fingertips to dimple the top of the dough.
- Bake the focaccia for 10 minutes. Remove from the oven and tear the burrata and prosciutto over the top. Sprinkle the chopped sun-dried tomatoes on top and return to the oven for an additional 10 minutes until the bread is lightly golden brown and the cheese is melted. Brush the exposed bread with olive oil. Allow to cool for 10 minutes before topping with the arugula.
- In a small bowl, combine the lemon juice, enough olive oil to slightly thicken the dressing and remove some of the bite of the lemon and salt and pepper to taste. Add the arugula, tossing to coat. Top the focaccia with the arugula salad just before serving.
Notes
Inspiration: Focaccia with Burrata, Prosciutto, and Arugula, Bake From Scratch by Brian Hart Hoffman
- Category: Bread-y Things