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Burrata and Prosciutto Focaccia: Perfect as a Shared Appetizer, Snack or Delicious Lunch

Burrata and prosciutto focaccia is a wonderful creation which I discovered at La Goletta at the Grand Hotel Villa Serbelloni in Bellagio on Lake Como. You can re-create this in your home with my recipe!

burrata and prosciutto focaccia
“La focaccia con mozzarella burrata e prosciutto crudo di Parma riserva Sant’Ilario”

Are you salivating? Want to make this Burrata and Prosciutto Focaccia at home?

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The super simple recipe follows below, but first let me tell you where these gorgeous pictures were taken.

Grand Hotel Villa Serbelloni panoramic view

Last May, during our European trip, I surprised my mother with an overnight stay at the exquisite Grand Hotel Villa Serbelloni on Lake Como in Bellagio. Soon after our arrival, we went for lunch at the casual, poolside restaurant, La Goletta. After perusing their regional Italian menu, my mother chose a pasta dish with sundried tomatoes, olives, capers and broccoli, while I chose the focaccia.

Another light Italian meal that’s perfect for lunch: spaghetti aglio e olio.

aglio, olio e peperoncino

This particular focaccia was a bit different than a typical focaccia that you would probably think of, and it was filled with melted burrata cheese and topped with slices of lovely prosciutto! After my first bite, I knew I’d have to make it when I returned home; it was just heavenly.

burrata and prosciutto focaccia

I did a little research as I wasn’t convinced that this was actually focaccia. A lot of googling brought me to a bread from the Puglia region called “puccia” which looks much more like this filled bread than focaccia.  I’m sure my friend Amy Riolo, or online friend, Frank, from Memorie di Angelina would know (please chime in in the comments below if you read this).

Try this easy bresaola appetizer when you’re short on time.

Bresaola, Arugula and Parmigiano Reggiano appetizers

I did make it at home and it’s super easy, especially if you make the recipe for no knead bread. This is my version of the La Goletta’s Burrata and Prosciutto Focaccia. Not bad, right?

burrata and prosciutto focaccia

I’m sorry if you tire of me saying this, but I promise you, this gorgeous creation will taste “blah” (or worse) if you do not use top quality ingredients! I use organic flour for the dough, fabulous Angelo and Franco Burrata, and authentic, Prosciutto di Parma DOP (I get it at Costco).

Try this easy antipasto: prosciutto and melon.

prosciutto and melon on a tray

If you can’t get similar quality ingredients, I would suggest not making this burrata and prosciutto focaccia, it truly will make that much of a difference.

burrata and prosciutto focaccia
Burrata and Prosciutto Focaccia

inspired by the dish at La Goletta Ristorante at The Grand Hotel Villa Serbelloni in Bellagio, Italy  serves 4

FULL PRINTABLE RECIPE BELOW

Ingredients

  • no knead bread dough (make it the night before)
  • good quality burrata
  • Prosciutto di Parma DOP (Costco carries it)
  • extra virgin olive oil

Cut the dough into about 4 to 6 equal sized pieces, shape each into a ball. Let them rest, covered, for about 15 minutes.

~~PREHEAT THE OVEN TO 495°F (257°C)~~

Take one ball and knock it down with your fingers, as if you’re making a pizza, but this will be much thicker. Repeat with each ball of dough.

Making focaccia bread for burrata and prosciutto focaccia

Place the dough onto a silicone mat lined (or corn meal/semolina sprinkled) baking tray and drizzle with a little extra virgin olive oil. Use a pastry brush to lightly cover the dough with the oil.

Oiling focaccia dough for burrata and prosciutto focaccia

Place the tray in the middle of the preheated oven (when using two trays, switch them half-way through baking). Bake for about 5 minutes then quickly flatten them as they puff up, and return to the oven. Bake another 5 minutes and check them again.

Remove from the oven once they are golden brown on top (and underneath). TURN THE OVEN OFF. Place on cooling rack, and allow to cool until you are able to cut them in half without burning your hands.

burrata and prosciutto focaccia

Spread some burrata on one half of each focaccia, then top with the other part of the bread. Place back into the oven, with the heat off, and allow the burrata to start to melt (just a couple of minutes). Remove from the oven and cut into six equal pieces.

burrata and prosciutto focaccia

Put the burrata filled focaccia on plates and top each of the 6 pieces with half a slice of prosciutto and serve immediately, while still warm.

burrata and prosciutto focaccia

Buon appetito!

burrata and prosciutto focaccia

For information regarding the outstanding Grand Hotel Villa Serbelloni please click on the photo below for opening times. For information on the restaurant, click here: La Goletta (open to the public).

The elegant Grand Hotel Villa Serbelloni on Lake Como

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Focaccia with burrata and prosciutto

Burrata and Prosciutto Focaccia: Perfect for Lunch, a Snack or a Delicious Lunch

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
A wonderful lunch or light dinner using prosciutto, burrata and homemade bread!
5 from 22 votes

Ingredients

  • 1 recipe of no-knead bread dough (make it the night before)
  • 1 lb burrata
  • 2 packages DOP Prosciutto di Parma (Costco carries it)
  • 1 Tbsp extra virgin olive oil (as needed to drizzle)

Instructions

  • PREHEAT THE OVEN TO 495°F (257°C)
  • Following the no knead dough recipe (below) after it has risen for 12-18 hours and been knocked down into a ball with a spatula. Place it onto a floured workspace or counter.
  • Cut the dough into about 4 to 6 equal sized pieces, shape each into a ball. Let them rest, covered, for about 15 minutes.
  • Take one ball and knock it down with your fingers, as if you're making a pizza, but this will be much thicker. Repeat with each ball of dough.
  • Place the dough onto a silicone mat lined (or corn meal/semolina sprinkled) baking tray and drizzle with a little extra virgin olive oil. Use a pastry brush to lightly cover the dough with the oil.
  • Place the tray in the middle of the preheated oven (when using two trays, switch them half-way through baking). Bake for about 5 minutes then quickly flatten them as they puff up, and return to the oven. Bake another 5 minutes and check them again. Remove from the oven once they are golden brown on top (and underneath). TURN THE OVEN OFF. Place on cooling rack, and allow to cool until you are able to cut them in half without burning your hands.
  • Spread some burrata on one half of each focaccia, then top with the other part of the bread. Place back into the oven, with the heat off, and allow the burrata to start to melt (just a couple of minutes). Remove from the oven and cut into six equal pieces.
  • Put the burrata filled focaccia on plates and top each of the 6 pieces with ½ slice of prosciutto and serve immediately.

Notes

  • Use the best quality ingredients for the best results.

Nutrition

Serving: 1 focaccia | Calories: 668kcal | Carbohydrates: 53g | Protein: 28g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 635mg | Potassium: 32mg | Fiber: 2g | Vitamin A: 800IU | Calcium: 602mg | Iron: 0.1mg

No Knead Bread: Unbelievably Easy, Incredibly Delicious!

Servings: 1 loaf
Prep Time: 5 minutes
Cook Time: 40 minutes
Inactive Time: 12 hours 12 minutes
Total Time: 12 hours 57 minutes
PLEASE NOTE: THIS RECIPE REQUIRES THAT YOU PLAN AHEAD! I usually mix my dough in the evening (9 pm or later) then when it is ready in the morning or afternoon, I put it on the cloth to rise for 2 hours and bake it. If you cannot be home for 3 hours during the time that the bread is risen, plan to make it at a different time.
4.9 from 82 votes

Special Equipment

  • 1 five quart cast iron dutch oven

Ingredients

  • 4 cups all-purpose flour (good quality, like King Arthur)
  • ½ cups whole wheat (or omit the wheat and replace it with ½ cup / 70 gram more all purpose flour)
  • 18 oz water
  • 2 ½ tsp Maldon salt (salt varies in saltiness, so taste your salt)
  • ¼ tsp dried yeast (or 3 g fresh yeast, preferably not instant or quick-rise)
  • 1 Tbsp wheat germ (optional, or crushed flaxseed)

Instructions

  • (See my tips in the notes section below): Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.
  • Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it's risen (about 4 times in mass and is soft and bubbly.)
  • Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.
  • Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don't be shy or the loaf will stick.
  • Using the spatula, dump the dough onto the floured cloth, put the edges of the cloth over the top and allow to rise for 2 hours.

Baking:

  • Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on convection, 495 °F (260°C) for 30 mins., then lower to 465°F (240°C),
  • When the oven is at the 495 temperature for about 10 minutes, carefully remove the pot from the oven and put it on the counter near the dough. Lift both sides of the tea towel and dump the loaf into the hot pan. Place the lid onto the pot and put into the oven and bake for 30 minutes. After half an hour, REMOVE THE LID, and bake for 8-11 minutes longer, depending on your preference of color and crustiness.)
  • If you don't have a convection oven: 500°F (260°C) or as hot as your oven will go, then lower to about 475°F (245°C); adjust according to your own oven.
  • Carefully, remove the pot from the oven, and the loaf from the pot immediately, and place on a cooling rack.
  • Cool for at least 3 hours before slicing.

Notes

  • PLEASE NOTE: THIS RECIPE REQUIRES THAT YOU PLAN AHEAD! I usually mix my dough in the evening (9 pm or later) then when it is ready in the morning or afternoon, I put it on the cloth to rise for 2 hours and bake it. If you cannot be home for 3 hours during the time that the bread is risen, plan to make it at a different time.
  • The ingredients above make a loaf 50% larger than Jim Lahey's recipe. It will be a cross between batter & dough.
  • Use a spatula instead of your hand--much easier, and less messy.
  • After the 12-18 hrs. just work the dough into a loaf shape right in the bowl.
  • Drop the dough onto the cloth--again, less mess; then sprinkle with more flour and oat/wheat bran.
  • MAKE SURE TO LET THE LOAF COOL AT LEAST 3 HOURS BEFORE SLICING!

Nutrition

Serving: 2 slices | Calories: 1947kcal | Carbohydrates: 407g | Protein: 58g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 5853mg | Potassium: 657mg | Fiber: 14g | Sugar: 1g | Vitamin A: 10IU | Calcium: 108mg | Iron: 25mg

bread and meat and cheese dish on a plate

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4.96 from 22 votes (22 ratings without comment)

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43 Comments

  1. I found your recipe because I had that same focaccia in the same place in Bellaggio and I can’t stop thinking about it ever since! For the dough, you link to another recipe but you didn’t specify how far to follow it – until after the first 12 hour raise or until after the second 2 hour raise? Thanks.

    1. Oh lovely, Judi! Sorry, didn’t realize that, will have to update the recipe, but in the meantime follow it until it’s risen and ready to punch down. Then start with this recipe. Let me know how it turns out!

      1. Sorry but there is no punching down part in the other recipe? I’m still not sure I understand how far to follow it before switching to this recipe. Do I need to do the additional 2 hour raise from the other recipe or not? Given that this recipe includes a 15 min raise of its own?

        1. Hi Judi, sorry, I meant the knocking down with the spatula for “punching down”. Essentially, removing the air from the dough making it workable. I have edited the recipe to make it more clear and the bread dough recipe is now on the same page. Hope that helps.

          1. Thanks so much. I’ll have to try again. It didn’t work out so well for me this time – the dough was so wet I wasn’t able to really cut it / form balls from it. And then in the oven it didn’t rise very much either. I did halve all the ingredients and since my kitchen scale isn’t that sensitive it could be that I ended up with a different amount of fresh yeast than what I aimed for (1.5g but my scale doesn’t do half grams you see). But I must try again! Really want to nail this and relive the Bellaggio focaccia :)

          2. Oh darn, yes it’s a bit tricky halving that recipe since it’s not a lot of dough in the first place. You could always make the full amount and keep the rest of the dough in the fridge for a day or too and then make fried bread or pizza!

  2. Fabulous! I recently made this and we thoroughly enjoyed it. This recipe is one to keep. Thanks for introducing me to Burrata. I agree that the best ingredients should be sourced to ensure the best outcome.

      1. Christina, hello from NYC!
        I am on a foccacia binge trying all added ingredient combinations and methods.
        One question: when the overnight dough is ready to shape and let rest…is 15 minutes the time before popping in the oven?
        I ususlly as per recipes let the dough second rise for a few hours. Would love to be sure this isn’t required.
        I can’t wait to try this recipe. I’ve put the dough in the fridge, ready to roll tomorrow (no pun intended).
        Thank you!

        1. Hi Judy, yes, after shaping into balls, rest for 15 minutes. It doesn’t need the lengthy second rise for this recipe. Just don’t roll the dough (use your fingers, never a rolling pin). Maybe you already know that, but just wanted to be sure. Enjoy! :)

  3. Hi Christina, I tried the focaccia burratta. It was delicious with local wine. Thank you for the simple and elegant receipe. I am looking forward to interesting travel and good ideas. I appreciate your honesty about emails use.
    Best

    1. Oh, that’s wonderful, Gus! So glad you enjoyed it! Thank you so much for your comment and I am happy you’ve signed up for my emails! :) Christina