Potato focaccia with burrata and zucchini flowers
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focacciainferred from the title
DietVegetarian. Not vegan: burrata cheese 1.3 cups.
Against 5,130 pizza recipes
Focaccia style, one of 397 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration · 425 to 475°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
392°F / 200°C
Bake time
2 to 3 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- flourManitoba flour 2 ½n/a
- flourRemilled durum wheat semolina 1 ¼n/a
- waterWater at room temperature 1 ½n/a
- oilExtra virgin olive oil 4 tbspn/a
- saltFine salt 1 ¾n/a
- yeastFresh brewer's yeast 0.4 oz11.3g
- cheese otherBurrata cheese 1.3 cupsn/a
- oilExtra virgin olive oil to tasten/a
- oilExtra virgin olive oil 1 ½n/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePotatoes 3.5 oz99.2g
- over cheeseZucchini ½
- over cheeseZucchini flowers 2.1 oz59.5g
- over cheeseFleur de sel to taste
- over cheeseMixed peppers to taste
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