Potato Focaccia with Burrata and Zucchini Flowers Recipe
This delicious Potato Focaccia with Burrata and Zucchini Flowers combines the delicate flavors of creamy burrata with the sweetness of zucchini flowers and the richness of potatoes. Perfectly soft, fluffy, and a little crispy, this focaccia is the ideal dish for a light lunch, an appetizer, or a savory snack to enjoy with friends and family. This recipe will guide you step-by-step to create a focaccia that’s full of flavor, with an irresistible combination of fresh ingredients.
Category: Bread and Yeast Baked Goods
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 300g |
| Semolina Flour (fine ground durum wheat) | 200g |
| Potatoes | 100g |
| Water | 350g |
| Extra Virgin Olive Oil | 50g |
| Salt | 10g |
| Fresh Yeast | 10g |
| Burrata Cheese | 300g |
| Zucchini | 100g |
| Zucchini Flowers | 60g |
| Extra Virgin Olive Oil (for drizzling) | to taste |
| Flower Salt (for garnish) | to taste |
| Mixed Peppercorns (for garnish) | to taste |
| Extra Virgin Olive Oil (for greasing) | 20g |
Instructions
Step 1: Preparing the Potatoes
Begin by boiling the potatoes. Place them in a pot with cold water and bring to a simmer. Cook for about 30-40 minutes, depending on their size. Once tender, check the potatoes with a fork to ensure they are fully cooked. After draining, let them cool slightly before mashing them while still warm. Set aside.
Step 2: Making the Dough
In a large mixing bowl, combine the Manitoba flour and semolina flour. Add the crumbled fresh yeast to the mixture. Gradually pour in the room temperature water and mix the ingredients together. You can do this by hand to ensure the dough comes together into a rough mixture. Knead for a few minutes until the dough becomes smooth.
Step 3: Adding Potatoes and Resting the Dough
Once the dough is smooth, add the mashed potatoes and salt. Continue kneading until the dough is elastic and smooth, and the mashed potatoes are fully incorporated. Let the dough rest at room temperature for about 5 minutes, uncovered.
Step 4: Incorporating the Olive Oil
Next, drizzle in extra virgin olive oil (50g). Knead the dough again, ensuring the oil is fully absorbed. Perform a series of “stretch and fold” motions with the dough to develop its structure. After this, let the dough rest again for about 10 minutes.
Step 5: Shaping the Focaccia
After the dough has rested, grease a 30×40 cm baking sheet with extra virgin olive oil (20g). Place the dough onto the greased baking sheet and gently stretch it with your hands to fill the pan.
Step 6: Preparing the Toppings
Wash the zucchini and slice it thinly using a mandolin or sharp knife (about 4mm thick). Lay the zucchini slices evenly over the surface of the dough, creating a beautiful layer.
Step 7: First Baking
Drizzle the surface with a little extra virgin olive oil and sprinkle lightly with salt. Preheat your oven to 200°C (392°F), ensuring it is fully heated before placing the focaccia in the middle rack. Bake for about 30 minutes, or until the focaccia is golden and crisp on the edges.
Step 8: Adding the Zucchini Flowers and Burrata
While the focaccia is baking, carefully wash and prepare the zucchini flowers, keeping them intact. Once the focaccia has baked and is ready, remove it from the oven. Arrange the zucchini flowers on top of the focaccia and distribute pieces of creamy burrata cheese over the surface.
Step 9: Final Baking
Return the focaccia to the oven and bake for another 2-3 minutes, just enough to warm the burrata and wilt the zucchini flowers slightly.
Step 10: Garnishing and Serving
After removing the focaccia from the oven, season with freshly cracked mixed peppercorns and sprinkle with flower salt for a beautiful touch of flavor. Drizzle with a little more extra virgin olive oil before serving.
Enjoy your Potato Focaccia with Burrata and Zucchini Flowers while warm, for a delightful combination of crispy, soft, creamy, and savory flavors. This focaccia makes a great accompaniment to any meal or can be served on its own as a light and fulfilling snack.
Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 4g |
| Carbohydrates | 42g |
| Fiber | 3g |
| Sugars | 2g |
| Protein | 7g |
| Sodium | 230mg |
Enjoy making this recipe and feel free to get creative with your toppings! Let me know how your focaccia turns out!
