Truffle Focaccia Bread and Burrata Salad
Ingredients:
- 1 ¼ cups lukewarm water
- ½ cup of milk
- ½ tsp of instant yeast
- 1 tbsp of honey
- ¼ cup of Olive oil
- 3 1/3 cups of bread flour or type 00 flour
- 1 tsp of fine sea salt
For the Salad:- A handful of rocket
- 1 burrata
Directions:
- In a bowl, mix together the water, milk, instant yeast, honey, and olive oil.
- In a separate bowl, place the flour and add the salt. Mix well.
- Gradually add the liquid mixture to the flour mixture, mixing until a smooth, uniform dough forms.
- Place the dough in a bowl. Cover with a towel or plastic wrap. Put the bowl in a turned- off oven with the light on. Let rest for 30 minutes.
- After 30 minutes, keep the dough in the bowl and perform stretch-and-folds to develop the gluten. Take one side of the dough, stretch it, and fold it over itself. Rotate the bowl and repeat this movement on the other sides (a total of 4 times). Place the bowl in the refrigerator for 30 minutes, then perform 2 more stretch-and-folds every 30 minutes.
- After completing 3 rounds of stretching and folding, leave the dough in the refrigerator for 8 to 12 hours.
- Transfer the dough to a rectangular pan drizzled with truffle oil. Stretch it out gently with your fingers. Cover with a towel or plastic wrap and let rest for 1.5 hours, or until the dough has doubled in size.
- Preheat the oven to 375°F (190°C).
- Wet your fingers and dimple the dough. Drizzle generously with truffe oil. Sprinkle with truffle dust and salt.
- Bake for 30–35 minutes. Remove from the oven and let cool for 15–20 minutes before serving.
- Serve with the rocket and the burrata. Drizzle with more truffle oil and a sprinkle of truffle dust.
Golden, pillowy focaccia. Creamy burrata. A drizzle of truffle magic. This is the kind of recipe you clear your diary for and it’s easier than you think
- 1 ¼ cups lukewarm water
- ½ cup of milk
- ½ tsp of instant yeast
- 1 tbsp of honey
- ¼ cup of Olive oil
- 3 1/3 cups of bread flour or type 00 flour
- 1 tsp of fine sea salt
For the Salad:- A handful of rocket
- 1 burrata
- In a bowl, mix together the water, milk, instant yeast, honey, and olive oil.
- In a separate bowl, place the flour and add the salt. Mix well.
- Gradually add the liquid mixture to the flour mixture, mixing until a smooth, uniform dough forms.
- Place the dough in a bowl. Cover with a towel or plastic wrap. Put the bowl in a turned- off oven with the light on. Let rest for 30 minutes.
- After 30 minutes, keep the dough in the bowl and perform stretch-and-folds to develop the gluten. Take one side of the dough, stretch it, and fold it over itself. Rotate the bowl and repeat this movement on the other sides (a total of 4 times). Place the bowl in the refrigerator for 30 minutes, then perform 2 more stretch-and-folds every 30 minutes.
- After completing 3 rounds of stretching and folding, leave the dough in the refrigerator for 8 to 12 hours.
- Transfer the dough to a rectangular pan drizzled with truffle oil. Stretch it out gently with your fingers. Cover with a towel or plastic wrap and let rest for 1.5 hours, or until the dough has doubled in size.
- Preheat the oven to 375°F (190°C).
- Wet your fingers and dimple the dough. Drizzle generously with truffe oil. Sprinkle with truffle dust and salt.
- Bake for 30–35 minutes. Remove from the oven and let cool for 15–20 minutes before serving.
- Serve with the rocket and the burrata. Drizzle with more truffle oil and a sprinkle of truffle dust.
