Potato Focaccia with Burrata and Zucchini Blossoms

17/11/2023

Potato focaccia with burrata and zucchini blossoms is a dish where the flavors of Apulia meet the delicate sweetness of zucchini blossoms, creating a blend of flavors and textures that are very pleasant. Here is the recipe to bring this tasty dish to your table.

Ingredients

500 g of ready-made pizza or focaccia dough (or 300 g of flour, 200 ml of water, 10 g of fresh yeast, 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt)
300 g of potatoes
200 g of burrata
10 zucchini blossoms
Salt and pepper to taste
Extra virgin olive oil to taste
Fresh rosemary (optional)

Preparation

Start by preparing the focaccia dough by mixing the flour with the lukewarm water in which you have dissolved the yeast. Knead adding salt and oil and work until you have a smooth dough. Then let it rise covered with a damp cloth in a warm place until it doubles in volume.
In the meantime, clean the zucchini blossoms by removing the internal pistil and the external sepals. Wash them gently and dry them carefully.
Boil the peeled potatoes in salted water until they are soft. Then let them cool and slice them thinly.
Spread the risen dough in an oiled pan to create a uniform layer about half a centimeter thick.
Distribute the potato slices over the top, creating a uniform layer, and season with a drizzle of oil, salt, pepper, and if you like, some rosemary leaves.
Bake the focaccia in a preheated oven at 200 °C for about 20 minutes or until the edges begin to turn golden brown.
Once the focaccia is cooked, remove it from the oven and let it cool slightly. Then add the crumbled burrata and zucchini blossoms on top. If the zucchini blossoms are large, you can cut them in half or into quarters.
Finally, if desired, you can give it a quick gratin in the oven for 1-2 minutes to slightly soften the zucchini blossoms and the burrata.

Serve the potato focaccia with burrata and zucchini blossoms while slightly warm or at room temperature.

Curiosity

Burrata is a fresh cheese typical of Apulia. It is similar to mozzarella but inside it contains a creamy heart of cream and mozzarella pieces (stracciatella) which makes it incredibly creamy and rich. The combination with zucchini blossoms, which have a delicate and slightly sweet flavor, creates a very pleasant contrast on the palate.