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!
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.
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.
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.
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).
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?
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).
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
inspired by the dish at La Goletta Ristorante at The Grand Hotel Villa Serbelloni in Bellagio, Italy
- one recipe of no knead bread dough (make it the night before)
- 1 lb of good quality burrata
- 1 package of DOP Prosciutto di Parma (Costco carries it)
- extra virgin olive oil to drizzle
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.
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 one slice of prosciutto and serve immediately, while still warm.
For information regarding the outstanding Grand Hotel Villa Serbelloni please click on the photo below (re-opens April 8th, 2017). Or for information on the restaurant, click here: La Goletta (open to the public).
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!~~PREHEAT THE OVEN TO 495°F (257°C)~~
!~~PREHEAT THE OVEN TO 495°F (257°C)~~
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