Description
A vibrant and healthy savory dinner featuring a high-hydration sourdough focaccia topped with cherry tomatoes onion rings fresh rosemary and a center ball of creamy oozing burrata cheese pesto and balsamic glaze.
Ingredients
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350 g bread flour.
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260 g cold water.
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70 g active levain.
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10 cherry tomatoes.
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1 yellow onion.
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1 ball burrata cheese.
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1 tbsp basil pesto.
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12 g olive oil.
Instructions
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Build the active levain 8 hours ahead using sourdough starter bread flour and water until doubled in size.
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Combine levain cold water and bread flour in a large bowl then rest for 30 minutes to complete the autolyse.
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Knead in the salt and olive oil then perform structural stretch and folds every hour for 3 hours before refrigerating overnight.
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Transfer the cold dough into a greased baking pan then cover and let proof for 5 hours until bubbly to ensure an artisanal finish.
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Dimple the surface using oiled fingertips then scatter halved cherry tomatoes onion rings and fresh rosemary over the dough for your Caprese Focaccia.
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Bake at 460F (237C) for 23 minutes until golden brown top with grated cheese a torn whole burrata ball pesto and balsamic glaze before serving.
Notes
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Allowing the dough to proof for a full 5 hours in the pan is the secret to a professional-grade bubbly structure for this Caprese Focaccia.
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Protein-rich bread flour provides a sophisticated and high-hydration foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: ~ 25 mins.
- Cook Time: ~ 23 mins.
- Category: Dinner
- Method: Folding/Baking.
- Cuisine: Italian Artisan Bakery.
Nutrition
- Serving Size: ~ 1 square slab piece.
- Calories: ~ 285 kcal.
- Sugar: ~ 3 g.
- Sodium: ~ 340 mg.
- Fat: ~ 12 g.
- Saturated Fat: ~ 4 g.
- Unsaturated Fat: ~ 8 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 36 g.
- Fiber: ~ 2 g.
- Protein: ~ 9 g.
- Cholesterol: ~ 15 mg.
Keywords: Caprese Focaccia, Sourdough Breads, Healthy Dinner Ideas, Baked Burrata Platters, Olive Oil Flatbreads, New York Recipe.