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Chef Megan Mitchell

Online Cookbook

Roasted Tomato and Burrata Focaccia

Roasted Tomato and Burrata Focaccia


  • 2 cups warm water
  • 1 package active dry yeast (about 2 1/4 tsp.)
  • 1 tsp. granulated sugar
  • 4 1/2 - 5 cups AP flour
  • 1 tsp. fine sea salt
  • Extra virgin olive oil, for coating and drizzling
  • 1 1/2 pounds baby heirloom tomatoes
  • 1 cup packed basil leaves, plus more for garnish
  • Flaked sea salt, such as Maldon
  • Freshly cracked black pepper
  • 2 large balls burrata cheese


  1. Add the water, yeast and sugar to the bowl of a stand mixer fitted with a dough hook. Let sit for 10 minutes or until bubbly.

  2. Add in 4 1/2 cups of the flour and the salt. Starting on low, slowly mix the dough together, raising the speed as it comes together. If it looks too wet add a tablespoon or two of the remaining flour. Knead for 10 minutes or until the dough is smooth, elastic and not sticking to the bowl.

    Remove from the mixer and place in a lightly oiled bowl. Cover with a clean dish towel and place somewhere warm for 1 hour or until doubled in size.

  3. Drizzle a good amount of EVOO into a high sided, 9x13 cake pan. Place the proofed dough into oiled pan. Using your fingertips spread the dough out making sure it reaches the sides and edges. If it springs back give it a few minutes and try again. Let sit for another 20-30 minutes then sprinkle with the flaked sea salt and black pepper.

  4. Preheat oven to 425℉.

  5. On a sheet tray place the tomatoes and basil leaves. Drizzle with a little EVOO and sprinkle with the salt and pepper.

    Place both the focaccia pan and the tomato tray into the oven. Bake for 25-30 minutes or until the focaccia is puffed and golden brown and the tomatoes have softened and begun to burst and breakdown.

  6. To serve tear the burrata and place it all over the focaccia followed by the roasted tomatoes and basil. Finish with fresh basil leaves, a drizzle of EVOO and a sprinkling of flaked sea salt.

    Recipe Courtesy of Megan Mitchell

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