Recipe for 4 people
Focaccia dough
| 500g | white flour |
| 1 pc | cube fresh yeast |
| 3 dl | lukewarm water |
| 2 TBSP. | olive oil |
| 1½ TSP | salt |
| 1 | pinch of sugar |
milk
Flour for the baking tray
Filling
| 1 | burrata |
| 8-12 | anchovies |
| ½ | Cucumber (diced, approx. 6x6 mm) |
| 8 leaves | Chcorino Rosso lettuce |
olive oil
fresh herbs
pepper from the mill
fresh onion, finely sliced
Focaccia dough
- Work all the ingredients into a smooth, soft dough.
- Cover the dough and leave to rise in the oven for 1 hour with the light on.
- Then knead well again.
- Press flat on a square baking tray and leave to rise again for 1 hour at room temperature.
- Brush with milk and sprinkle lightly with the Fleur.
- Bake in a preheated oven (240 °C) for approx. 12 mins. Leave to cool on a wire rack.
- Cut into the desired size and cut a crosswise pocket (approx. ⅔ deep).
Filling
- Cut the burrata into pieces of any size. Fill the pocket with burrata, anchovies, diced cucumber and lettuce. Finish with olive oil, onion rings and spices. Serve.
