for 1 bread

Dough

500 g	light spelt flour
500 g	wholemeal flour
3 tsp	salt
1 parcel	dry yeast
8 dl	water

Focaccia

2 tbsp	olive oil
250 g	yellow cherry tomatoes, cut in half
350 g	yellow courgettes, cut lengthwise into thin strips
	olive oil, for brushing
a little	sea salt

To serve

500 g	Fine Food Burrata piccola, cut in half
5 sprig	basil, leaves torn off
a little	olive oil
	salt and pepper to taste

How it's done

Dough

Mix the flours, salt and yeast in the food processor bowl. Pour in the water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

Spread the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Make indentations with oiled fingers, top with the tomatoes and courgettes. Brush the courgettes with oil, sprinkle with salt.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, allow to cool slightly on a cooling rack.

To serve

Top the focaccia with the burrata and basil. Drizzle with oil, season.

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