Focaccia with Anchovies, Zucchini Flowers, and Burrata
Category: Yeast Breads
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 600g |
| Water | 440g |
| Extra Virgin Olive Oil | 50g |
| Fresh Brewerโs Yeast | 25g |
| Malt | 1 teaspoon |
| Fine Salt | 15g |
| Zucchini Flowers | 100g |
| Burrata Cheese | 250g |
| Anchovies (in oil) | 20g |
| Extra Virgin Olive Oil (for topping) | 10g |
| Lemon Zest | 1 |
| Oregano | to taste |
| Extra Virgin Olive Oil (for drizzling) | 10g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 9g |
| Carbohydrates | 40g |
| Fats | 17g |
| Fiber | 2g |
| Sodium | 600mg |
Instructions
1. Preparing the Dough:
Begin by preparing the focaccia dough. In the bowl of a stand mixer, add the Manitoba flour, fresh yeast, and malt. Mix to combine. Gradually pour in half of the water and the fine salt, stirring as you go. Start mixing on low speed and increase the speed as the dough begins to come together. Continue mixing until the dough becomes smooth and cohesive, forming a strong “cord” around the hook. Once the dough has fully incorporated and is nicely elastic, turn off the mixer.
2. Resting the Dough:
Lightly oil a clean work surface, and transfer the dough onto it. Using wet hands, gently form the dough into a round ball. Cover the dough with plastic wrap and let it rise at room temperature for about 3 hours, or until it has doubled in size.
3. Shaping the Dough:
After the dough has risen, transfer it back onto the oiled surface. Divide the dough into two equal portions. Roll each portion into logs, and let them rest for another 15 minutes, covered with plastic wrap.
4. Stretching and Shaping:
After the resting period, cut each log into two, and stretch them out into an elongated shape directly on a lightly oiled baking sheet. The dough should spread naturally and evenly across the pan. Cover the dough once again with plastic wrap and allow it to rest for another 10 minutes while you prepare the toppings.
5. Preparing the Anchovy Sauce:
In a mortar, place the anchovies along with 10g of extra virgin olive oil. Using a pestle, grind them into a smooth paste. This will create a flavorful anchovy oil that will be drizzled over the focaccia later.
6. Baking the Focaccia:
Preheat the oven to 200ยฐC (390ยฐF). Once the dough has rested, bake the focaccia for 12 minutes or until it begins to rise and turn golden brown.
7. Topping with Zucchini Flowers:
After the initial 12 minutes of baking, remove the focaccia from the oven. Gently place the zucchini flowers on top of the dough, arranging them evenly. Return the focaccia to the oven and bake for an additional 7 minutes, allowing the flowers to soften and the dough to crisp up.
8. Finishing Touches:
Once the focaccia is done, remove it from the oven. Immediately drizzle the focaccia with the prepared anchovy oil and sprinkle with lemon zest and a pinch of oregano for an extra burst of flavor.
9. Serving:
Allow the focaccia to cool for a few minutes, then top with torn pieces of creamy burrata. Slice into portions and serve warm, allowing the burrata to melt slightly into the dough, creating a rich, satisfying combination of textures and flavors.
Enjoy this fragrant, savory focaccia as a delightful appetizer, snack, or side dish at your next gathering. The combination of briny anchovies, delicate zucchini flowers, and creamy burrata makes this an unforgettable dish!
Cooking Tips:
- Dough Hydration: If the dough feels too sticky, you can add a bit more flour. Conversely, if itโs too stiff, add a bit more water.
- Zucchini Flowers: If zucchini flowers are unavailable, consider using arugula or spinach as an alternative topping for a similar freshness.
- Storage: This focaccia is best enjoyed fresh, but you can store leftovers wrapped in foil at room temperature for up to 2 days. Reheat briefly in the oven before serving.
Perfect for pairing with:
A crisp white wine such as Pinot Grigio or a light rosรฉ will complement the fresh flavors of this focaccia beautifully. Enjoy the burst of Italian goodness with each bite!
