Focaccia Sandwich with Burrata & Pesto

Ingredients

Focaccia Sandwich Ingredients:
• Focaccia bread (recipe below)
• 4 tosp (60 ml) basil pesto
• 1 cup (150 g) cherry tomatoes, halved
• 8 oz (225 g) burrata cheese
• 1 cup (20 g) arugula
• 1 tbsp (15 ml) extra virgin olive oil
• 1 tsp (5 ml) balsamic vinegar
• Salt to taste
Focaccia Bread Recipe: Ingredients (for one 9x13-inch/23x33-cm pan):
• 1⅓ cups (320 ml) lukewarm water
• 1 tsp (7 g) fine sea salt
• 1 tsp (4 g) active dry yeast
• 1½ tbsp (20 ml) extra virgin olive oil (+ extra for tray)
• 3⅓ cups (400 g) "tipo 00" flour (or all-purpose flour)
• ½ cup (75 g) pitted green olives, halved
• 1 tbsp fresh rosemary, chopped
• Coarse sea salt, for sprinkling

Cooking Instructions

In a large bowl, mix flour, yeast, water, and salt. Stir until combined.
Cover and let rest for 30 min.

(Optional but recommended) Do 3 sets of stretch-and-fold or coil folds, resting 30 min between each set.

Lightly oil a 9x13-inch (23x33-cm) baking tray. Transfer dough to tray, cover, and refrigerate for 12 hours (overnight).

Next morning, preheat oven to 425°F (220°C).

Dimple the dough with your fingers. Top with olives, rosemary, and a
sprinkle of coarse salt. Drizzle with olive oil.

Bake for 25-35 min until golden. Cool slightly.

To Assemble Sandwich:

1. Slice focaccia into squares. Spread pesto on one side.

2. Add halved cherry tomatoes, a generous scoop of burrata, and arugula.

3. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt to taste.

4. Top with another focaccia slice and enjoy!

Chef's Note

Happy baking & brunching!