Description
A generous amount of salty prosciutto slices, fresh burrata cheese and peppery vinaigrette-tossed arugula, sandwiched between two slices of rosemary focaccia bread. Delish!!
Ingredients
Scale
1 loaf of focaccia bread
2 cups arugula
8 oz prosciutto
16 oz burrata
Simple vinaigrette
2 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp lemon juice
Salt and pepper to taste
Instructions
- Make homemade focaccia (See notes for a simple focaccia bread) or pick up a loaf from your local bakery. Slice focaccia into 6 large squares, then slice each square into triangles. Slice each triangle piece in half to fill with your sandwich fillings.
- Add arugula to a medium bowl. Next make your vinaigrette. In a small bowl, add vinaigrette ingredients to a small bowl and whisk together to blend. Pour over arugula and toss to coat.
- Split burrata in half and shred the outer mozzarella layer to mix into the creamy stracciatella inside.
- Make your sandwich. Start with 3-4 slices of prosciutto on your focaccia. Spread about 2-3 spoonfuls of burrata on the prosciutto. Lastly, top with the vinaigrette-tossed arugula. Enjoy!
Notes
Easy Homemade Focaccia
3 cups bread flour
1 package of active dry yeast
1 tsp salt
2 cups warm water
6 tbsp of olive oil
1 sprig fresh rosemary, chopped
Flakey salt
- In an electric mixer with the hook attachment, add flour, yeast and salt. Mix to blend together. Add in warm water ( it should be about 95°F, a bit warmer than lukewarm). Mix on low speed for 5 minutes. Scrape edges to bottom to make sure all the flour is evenly mixed in. If you have loose bits of flour, after scraping edges, mix for 1 more minute to blend.
- Remove bowl from mixer and cover with plastic wrap. Place in a warm dry place to rise for 30 minutes.
- Wet you hands (so the dough doesn’t stick to your hands) scrape the edge of the bowl with your hand and fold into center. Turn the bowl and continue to scrape around the entire edge of the bowl folding into the center of the dough. Cover again with plastic wrap and let it sit in a warm place to rise for an additional 30 minutes.
- Drizzle a couple tbsp of olive oil on a 9×13 inch sheet pan and spread around with your hands to cover all surfaces. Pour dough onto pan, and gently spread out with your hands. Let the focaccia rise for a final 30 minutes on the pan. Preheat oven to 400°F.
- After the final rise, lightly press fingers into dough to make indentions, careful not to pop air bubbles in dough. Drizzle with rest of olive oil, sprinkle with flakey salt and fresh rosemary.
- Cook in preheated oven for 35-40 minutes until crunchy on top. Let it cool before slicing.