Focaccia Artesanal con Tomates Confitados, Burrata y Pesto de Pistache

This recipe for Artisan Focaccia with Confit Tomatoes, Burrata and Pistachio Pesto combines homemade focaccia with confit tomatoes, burrata and pistachio pesto. It is a delicious option to prepare at home and share at a special meal without overcomplicating things.

Ingredients

For the dough

• 500 g of strong flour (high protein content)
• 10 g of fine salt
• 7 g of instant dry yeast
• 400 ml of warm water
• 2 tablespoons extra virgin olive oil
• 2 teaspoons of honey

For the confit tomatoes

• 2 cups of cherry tomatoes of different colors
• 5 whole garlic cloves
• ¼ cup of extra virgin olive oil
• 2 sprigs fresh thyme
• ½ teaspoon salt
• Freshly ground black pepper

For the pistachio pesto

• 1 cup fresh basil leaves
• ½ cup of natural toasted pistachios
• ½ cup of freshly grated Parmigiano Reggiano
• 1 clove of garlic
• ½ cup extra virgin olive oil
• Juice of ½ yellow lemon
• Salt and pepper to taste

Para terminar

• 2 pieces of fresh burrata
• Fresh rosemary
• Flaky salt
• Freshly ground black pepper
• Extra virgin olive oil
• Microgreens (optional)

Step-by-step preparation

Step 1: Prepare the dough

1. In a large bowl, mix the warm water with the honey and the yeast.
2. Let it rest for 10 minutes, until the mixture looks foamy.
3. Add the flour, salt, and olive oil.
4. Mix with a spatula until a very wet dough forms.
5. Do not add more flour.
6. Cover the container and let it rest for 20 minutes.
7. Perform a series of folds bringing each side of the dough towards the center.
8. Repeat this process three times, letting the dough rest for 20 minutes between each series of folds.
9. Then cover again and let it ferment for 1½ to 2 hours, until it has doubled in volume.

Step 2: Prepare the confit tomatoes

1. Preheat the oven to 150 °C.
2. Place the tomatoes and garlic in a baking dish.
3. Add the oil, thyme, salt, and pepper.
4. Bake for 40 minutes.
5. Reserve along with part of the aromatic oil.

Step 3: Prepare the pesto

1. Place the basil, pistachios, parmesan, garlic, and lemon juice in the food processor.
2. While processing, slowly add the olive oil until a creamy consistency is obtained.
3. Season with salt and pepper.
4. Reserva.

Step 4: Shape the focaccia

1. Preheat the oven to 230 °C.
2. Generously grease a rectangular mold with olive oil.
3. Place the dough inside and gently spread it with your hands.
4. Let it rest for 30 minutes.
5. With your fingertips, form the characteristic dimples all over the surface.
6. Distribute the confit tomatoes, garlic cloves, some rosemary leaves, and a little of the aromatic oil.
7. Sprinkle flaky salt.

Paso 5: Hornear

1. Bake for 22 to 25 minutes, until the focaccia is deeply golden and has a crispy base.
2. Remove from the oven and let it rest for 10 minutes.

Paso 6: Presentación

1. Place the burratas on the warm focaccia.
2. Open them slightly with a knife.
3. Add spoonfuls of pistachio pesto around.
4. Finish with microgreens, freshly ground black pepper, and a drizzle of extra virgin olive oil.
5. Sirve inmediatamente.

¿Te animas a prepararla?

This recipe for Artisan Focaccia with Confit Tomatoes, Burrata and Pistachio Pesto is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or with what you would serve it.