Caprese Focaccia

Servings: 2-4

Ingredients:
Levain:

25 g active sourdough starter
50 g water
50 g bread flour

Dough:
350 g bread flour
260 g water cold
70 g levain (if you don’t have a sourdough starter replace the levain with 9g active dry yeast)
8 g salt
12 g olive oil extra virgin

For topping:
8-10 cherry tomatoes
1 medium size yellow onion- cut into rings
Rosemary
Roasted and sweetened pecan (optional)
Salt
Burrata
Parmigiano Reggiano
1 tbsp. pesto (*You can find a recipe for homemade pesto in my Caprese toast recipe)
Balsamic glaze
Chili flakes
Microgreens

Instructions:

First step: levain

Mix all the ingredients for the levain in a small bowl until combined. Move into a jar to proof in a warm spot for 8 hours or until the levain has doubled or more in size.

Main Dough- 1st day

1. Approximately 8 hours after you made the levain: In a large bowl, add levain and water, then mix. Add flour and mix until combined. 2
Let it rest for 30 minutes.

2. Add salt, and knead for 5 minutes. Then, add 1/2 of the olive oil, mix for 1 minute, add the remaining olive oil, and mix for 2 minutes until the dough is smooth.

3. Stretch and fold the dough every 1 hour for the first 3 hours, then leave to proof for 2 hours.

4. After 5 hours transfer it to the fridge to proof overnight (or up to 24 hours).

Second day:

1. Take the dough out of the fridge. Grease a baking pan and transfer the dough to it.
Place the dough gently in the pan.

2. Cover and proof until doubled in size. This proof should approximately take 4-5 hours.

3. Preheat the oven to 460F.

4. When the focaccia has doubled in size, add olive oil over the dough's surface. Gently poke the dough with your fingers.

5. Add tomatoes, onion, rosemary, and salt on top.

6. Bake for 18-23 minutes or until golden brown.

7. Remove the rosemary, add Parmigiano Reggiano and place burrata in the middle, and gently open it. Add pesto, chili flakes, black pepper, and balsamic glaze on top of the burrata.

Serve with microgreens.