Focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata)

AT A GLANCE

  • Serves 6 people

  • 12 gm dried yeast
  • 1 tbsp caster sugar
  • 500 gm (3 1/3 cups) plain flour
  • 1 sebago potato (about 200gm), scrubbed
  • 50 ml extra-virgin olive oil, plus extra to serve
  • 2 tbsp olive oil
  • 2 white onions, thinly sliced
  • 20 Ligurian olives, pitted
  • 2 burrata (see note)
01   Combine yeast, sugar, 50gm flour and 50ml lukewarm water in a bowl, cover and set aside until foamy (20 minutes).
02   Meanwhile, cook potato in boiling salted water until tender (30-40 minutes), drain and, when cool enough to handle, peel. Scatter remaining flour over a work surface, pass potato through a ricer, evenly scattering over flour as you go, then rub with fingertips until mixture resembles fine crumbs (1-2 minutes). Add yeast mixture, extra-virgin olive oil and 225ml warm water and knead to form a smooth dough (5-6 minutes). Place in a lightly oiled bowl, cover with a damp tea towel and set aside until doubled in size (45 minutes-1 hour).
03   Meanwhile, heat olive oil in a saucepan over medium heat, add onion and stir occasionally until tender (20-25 minutes), season to taste and set aside.
04   Knock back dough and press evenly into an oiled 30cm x 40cm baking tray, spread over onion, gently push in olives, cover with a damp tea towel and set aside until doubled in size (45 minutes-1 hour).
05   Preheat oven to 200C. Bake focaccia until golden and cooked through (20-25 minutes). Cool slightly in tray, then turn out and cool to room temperature. Slice focaccia and serve with burrata drizzled with extra-virgin olive oil.
Note Burrata is a stretched-curd cow's milk cheese with a runny centre, and is from the same family as mozzarella. It's available from select delicatessens. If unavailable, substitute buffalo mozzarella or fior di latte.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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