FOUR-FLAVOR FOCACCIA WITH BURRATA

Four-Flavor Focaccia with Burrata image

This recipe is sponsored by Wisconsin Cheese. Inspired by the flavors of pizza quattro stagioni, this elegant focaccia represents a different season in each of its quadrants: peas and artichokes for spring, tomatoes and basil for summer, mushrooms and squash for fall and pancetta and olives for winter. Topped with warm, creamy burrata, it is the perfect appetizer for any season.

Provided by Food Network Kitchen

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

6 cups all-purpose flour (see Cook's Note)
2 teaspoons sugar
2 teaspoons instant yeast
2 1/2 cups warm water (80 to 85 degrees F)
11 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 cups oyster mushrooms, roughly chopped (about 4 ounces)
1 cup thinly sliced delicata squash (about 3 ounces)
1 tablespoon fresh rosemary leaves, chopped
1 1/4 cups pitted green olives (about 5 ounces)
2 tablespoons finely diced pancetta
1 cup drained marinated artichoke hearts (about 5 ounces)
1 cup frozen peas, thawed (about 4 ounces)
1/4 cup fresh basil leaves, chopped
1 cup mixed-color cherry tomatoes, halved (about 5 ounces)
Two 8-ounce containers BelGioioso Burrata (four 4-ounce balls), drained and patted dry
Flaky salt, for finishing

Steps:

Whisk the flour, sugar and yeast in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the oil, mixing until the flour is completely moistened. Let stand 5 minutes.
Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes, it will be very wet and stick to the bottom of the mixer but not the sides.)
Rub 2 tablespoons oil around the bottom and sides of a mixing bowl large enough to hold at least double the volume of dough. Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
Pour 1/4 cup oil into an 18-by-13-inch rimmed baking sheet. Use your hands to coat the bottom and sides. Transfer the dough to the baking sheet and flatten it slightly with your hands. Flip the dough once and gently stretch it to fit in an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the dough, pressing firmly without making holes.
Toss together the mushrooms, squash, rosemary, 1 tablespoon oil and 1/2 teaspoon kosher salt in a medium bowl. Spread the mushroom mixture on one quadrant of the dough. Top the next quadrant with the olives and sprinkle with the pancetta. Top the third quadrant with the artichoke hearts and sprinkle with the peas. Sprinkle the basil over the last quadrant and arrange the tomatoes cut-side up. Gently press the toppings into the dough so they stay in place. Let the dough rise until slightly puffy, about 45 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35 to 40 minutes. Remove the baking sheet, place a ball of BelGioioso Burrata in the middle of each quadrant and return to the oven to slightly warm the cheese, about 5 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with flaky salt. Use a spatula to transfer the focaccia to a cutting board or serving platter, then cut open the BelGioioso Burrata and serve.