Culture

Master the art of Burrata and Focaccia

Delight in the authentic flavours of Puglia.

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Burrata with fruity oil and herbed focaccia
Serves 6

Whether you're in the comfort of your own kitchen or savouring the flavours while on holiday, crafting a traditional Puglian burrata and focaccia dish is a rewarding experience that brings a taste of Italy to your table. Alongside “Food & Travel”, we have carefully curated a recipe for you to delight in the authentic flavours of Puglia.

Ingredients 

For the burrata
  • 350g burrata
  • A few fresh herbs, such as chives and marjoram
  • A few micro herbs, such as beetroot, shoots and cress
  • 2 tbsp fruity extra virgin olive oil
For the focaccia
  • 500g strong plain flour, plus extra for dusting
  • 2 tsp fast-acting yeast
  • 2 tsp sea salt, plus extra for topping and serving
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 6 tbsp extra virgin olive oil, plus extra for oiling
  • 275ml warmed water

Step 1

Make the focaccia. 

Sift the flour into an electric food mixer bowl with a dough hook attachment, stir in the yeast, salt and herbs. 

Make a well in the middle of the bowl and slowly work in 4 tbsp 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.

Step 2

Knock back the dough on a floured surface and roll out to a rectangle 1 cm thick. 

Then, transfer to an oiled baking sheet, cover loosely with oiled cling film and leave to rise for a further 30 minutes.


Step 3

Preheat the 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 the dough for about 25 minutes until golden and the base sounds hollow when tapped.

Cool on wire rack.

Step 4

Place your burrata on a platter, break it open to allow the creamy centre to ooze and then season.

Add the herbs, micro herbs and drizzle over the olive oil.

Thinly slice the focaccia and serve with the burrata.

Take a look at Food & Travel for more inspiration. 


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