Italian Flatbread with Burrata and Tomatoes | Crispy and Creamy
(0)
30 min
Quick
Sezamo
Un flatbread italian rustic de casă, cu blat crocant și rumen, rumenit la cuptor și acoperit cu roșii cherry coapte dulci-acrișoare, burrata cremoasă ruptă fin și frunze proaspete de busuioc aromat.
Ingredients
Preparation method
Preparing the flatbread dough
In a large bowl, sift 250 g of type 000 white wheat flour and mix it with 1 teaspoon of sea salt. Pour in 130 ml of lukewarm still water and 20 ml of extra virgin olive oil (keep the remaining 10 ml for the finish).
Knead the mixture vigorously for 5-7 minutes, until you get a smooth, elastic, and non-sticky dough. Shape it into a ball, cover the bowl with a clean kitchen towel, and let the dough rest for 15 minutes at room temperature.
Baking the tomatoes and flatbread
Preheat the oven to 220°C with fan. Meanwhile, wash 250 g of plum cherry tomatoes, cut them in half, and place them on a baking sheet lined with parchment paper. Sprinkle 1 teaspoon of dried oregano over top and drizzle with a little olive oil. Bake for 12-15 minutes, until softened and lightly caramelized.
Chef's tip
For an even crispier crust, you can bake the flatbread directly on a well-preheated baking stone or in a dry cast-iron skillet, for 2-3 minutes on each side.
Burrata should be taken out of the refrigerator 20-30 minutes before serving so it reaches room temperature and reveals its full decadent creaminess.
55 min
Under an hour
