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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bloom yeast with warm water, olive oil and sugar for 10 minutes.
Mix flour and salt, pour in yeast mixture and combine until shaggy. Rest for 15 minutes.
First stretch and fold (6–7 folds). Rest for 30 minutes.
Second stretch and fold. Rest for 30 minutes.
Third stretch and fold until smooth, elastic and glossy. If sticky, wet your hands lightly before folding.
Cover and cold proof overnight for 12 hours.
Transfer to a lined 9x7 tray.
Proof at room temperature for 1–2 hours until doubled.
Stretch gently to fill the tray and drizzle some EVOO on top.
Dimple deeply with your fingers.
Bake at 220°C convection / 200°C fan for 20–25 minutes until deeply golden and crusty.
Cool completely on a wire rack.
Blend everything until smooth and creamy with a splash of water.
Slice focaccia in half, spread pesto generously, add torn burrata, loads of rocket and prosciutto slices. Close it up and cut into 4 thick sandwiches.
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If the dough is sticky, wet your hands lightly before folding.
Proof for 1–2 hours and bake for 20–25 minutes.
Can I use a different cheese instead of burrata?
Yes, you can substitute burrata with mozzarella or any soft cheese you prefer.
How do I know when the focaccia is done baking?
The focaccia is done when it is deeply golden and crusty on top.
Can I make the dough ahead of time?
Yes, you can cold proof the dough overnight for up to 12 hours.
What if I don't have a 9x7 tray?
You can use a similar-sized tray, just ensure the dough fills the tray evenly.
Is there a substitute for pine nuts in the pesto?
You can use walnuts or almonds as a substitute for pine nuts.
