Make Some Pizza
Topping recipe

Focaccia Pomodorini e Burrata

Salamoia, Stracciatella, Cherry tomatoes, halved, Fresh basil leaves. Scaled for 1 pan.

1 panFocaccia18×13"Salamoia

Build each pan

After the dough is shaped
1pan
Pan size
base
Salamoia
⅓ cup70 g
Cheese
StracciatellaAfter the bake
about 7 oz, 1 large burrata's worth200 g
Toppings
Cherry tomatoes, halvedPressed cut-side up into the dimples
about 1 pint, 25 tomatoes200 g
Finishing
Fresh basil leaves
10–12 leaves3 g
·
Flaky sea salt
¾ tsp3 g
·
Extra-virgin olive oil (finishing drizzle)
1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Whisk the warm water and salt together until no grains remain, then whisk in the olive oil until the mixture turns cloudy. It will separate within a minute — whisk it again right before you use it. Pour it over the dough immediately after dimpling so it pools in the wells; do not let it sit on the dough for more than 10 min before baking. Never cook this.

Extra-virgin olive oil
90 g
Warm waterBody temperature — helps the salt dissolve
55 g
Fine sea salt
5 g

Put it together

Once the sauce is made, for each pan
  1. BeforeDimple the dough, pour the salamoia over, and press the tomato halves in cut-side up.
  2. AfterLet it cool five minutes, then spoon the stracciatella over in loose puddles; it should soften, not melt away.
  3. AfterTear the basil over, scatter the flaky salt, and drizzle the oil.
Shopping list

For 1 pan

Extra-virgin olive oil90 g
Warm water55 g
Fine sea salt5 g
Stracciatella200 g
Cherry tomatoes, halved200 g
Fresh basil leaves3 g
Flaky sea salt3 g
Extra-virgin olive oil15 g
Pair with

Make a focaccia dough to match. The calculator opens with focaccia pre-selected — pick pan size and proof time next.

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