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Burrata with fruity oil and herbed focaccia
Serves 6 Starters and mains
Ingredients
- 350g burrata
- a few fresh herbs, such as chives and marjoram
- a few micro herbs, such as beetroot shoots and cress
- 2tbsp fruity extra virgin olive oil
For the focaccia
- 500g strong plain flour, plus extra for dusting
- 2tsp fast-acting yeast
- 2tsp sea salt, plus extra for topping and serving
- 1tbsp chopped fresh thyme
- 1tbsp chopped fresh rosemary
- 6tbsp extra virgin olive oil, plus extra for oiling
- 275ml warmed water
Method
Make the focaccia. Sift flour into an electric food mixer bowl with a dough hook attachment, stir in yeast, salt and herbs. Make a well in the middle and slowly work in 4tbsp of the oil and enough water to form a soft dough. Knead for 5 minutes. Transfer dough to an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 hour until doubled in size.
Knock back the dough on a floured surface and roll out to a rectangle 1cm thick. Transfer to an oiled baking sheet, cover loosely with oiled cling film and leave to rise for a further 30 minutes.
Preheat oven to 200C/400F/ Gas 6. Press thumbprints into the bread surface, drizzle over the remaining oil and leave to rise for 30 minutes. Bake dough for about 25 minutes until golden and the base sounds hollow when tapped. Cool on wire rack.
Place burrata on a platter, break it open to allow the creamy centre to ooze. Season. Add the herbs and micro herbs and drizzle over the olive oil. Thinly slice focaccia and serve with the burrata.
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