Pistachio, Mortadella & Burrata Focaccia

Pistachio, Mortadella & Burrata Focaccia ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Warm water (105-115°F)
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 6 oz Mortadella, thinly sliced
• 8 oz Burrata cheese, drained
• 1/2 cup Pistachios, shelled and roughly chopped
• 1/4 cup Fresh basil leaves, torn
• 1/2 tsp Flaky sea salt (optional, for finishing)

How to make Pistachio, Mortadella & Burrata Focaccia

1. Prepare the Dough: In a large bowl, combine the 1.5 cups of warm water, 2.25 tsp of active dry yeast, and 1 tsp of granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in the 1/4 cup of olive oil and 1.5 tsp of fine sea salt. Gradually add the 3.5 cups of all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms.
2. First Proof: Drizzle a clean, large bowl with olive oil. Transfer the dough to the oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
3. Prepare Pan: Drizzle a generous 2 tablespoons of olive oil into a 9x13-inch baking pan. Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, being careful not to deflate it completely. If it springs back, let it rest for 10 minutes, then continue stretching.
4. Second Proof & Dimpling: Cover the pan loosely with plastic wrap and let the dough rise for another 30-60 minutes, or until noticeably puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of proofing.
5. Add Toppings (Pre-bake): Gently press your fingertips all over the dough to create deep dimples. Arrange the 6 oz of thin slices of mortadella evenly across the dimpled dough. Drizzle with a little more olive oil if desired.
6. Bake: Bake for 20-25 minutes, or until the focaccia is golden brown on the edges and cooked through. The internal temperature should be around 200-210°F (93-99°C).
7. Add Toppings (Post-bake): Remove the focaccia from the oven. Immediately tear pieces of the drained 8 oz burrata cheese and scatter them generously over the hot focaccia. The residual heat will gently melt the burrata.
8. Finish and Serve: Sprinkle the 1/2 cup of chopped pistachios and 1/4 cup of torn fresh basil leaves over the burrata. If desired, finish with a sprinkle of 1/2 tsp flaky sea salt. Let the focaccia cool slightly in the pan for 10 minutes before transferring it to a cutting board and slicing into squares or rectangles. Serve warm or at room temperature.

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