Focaccia with nduja and burrata

Focaccia with nduja and burrata

Tags: Snack Antipasti

1 focaccia in teglia (6 persone)


350 g
350 g
sparkling mineral water
10 g
brewers' yeast
90 ml
sunflower seed oil
8 g
4 g
70 g
boiled, peeled and puréed potatoes
For the filling:
60 g
250 g
Burrata (fresh Italian cheese – a special kind of Mozzarella)
70 g
red onion


Dissolve the yeast in water. Add the flour and mashed potato. Mix the ingredients together, and in the following order, add the sugar, salt and vegetable oil. Knead until the dough is soft, smooth and homogeneous. When the dough is ready, place it in a lightly greased bowl and cover with cling film.  Put the bowl in the refrigerator for around 8 hours.


At the end of the 8 hours, remove the dough from the refrigerator and leave to soften for around 30 minutes, then roll out in a greased dish or on greaseproof paper. Leave to rise for about 2 hours, then bake.


At the end of the baking time, leave to rest for around 10 minutes before topping with the raw ingredients.



Chef's Tip:

Leave to mature in the refrigerator for 8 hours at 5°C, and proof directly in the baking tin for 2 hours at room temperature, covered with cling film.