Focaccia with Anchovies, Zucchini Flowers, and Burrata

Name: Focaccia with Anchovies, Zucchini Flowers, and Burrata
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Yield: 4
Ingredients: Manitoba flour 5 cups; Water at room temperature 1.9 cups; Extra virgin olive oil 3 ½ tbsp; Fresh brewer's yeast 0.875 oz; Malt 1 tsp; Fine salt 2.7 tsp; Zucchini flowers 3.5 oz; Burrata cheese 8.8 oz; Anchovies 1.4 tbsp; Extra virgin olive oil ½ tbsp; Lemon peel 1; Oregano fresh to taste; Extra virgin olive oil 0.7 tbsp

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829

Calories per serving

Energy Kcal 829
Carbohydrates g 104.2
of which sugars g 4.6
Protein g 29.2
Fats g 32.8
of which saturated fat g 11.96
Fiber g 4.6
Cholesterol mg 47
Sodium mg 1564

Difficulty: Average
Prep time: 30 min
Cook time: 19 min
Makes: 4 pieces
Cost: Average
Note + the rising time (3 h 15 min.)

PRESENTATION

From the beautiful coastal region of Liguria, anchovy focaccia gets a special update with a mix of local ingredients that taste like summer by the sea. Really, this isn’t just your regular Italian focaccia—it’s a fresh spin. I mean, it brings together tender zucchini flowers, rich burrata, and the punchy flavor of anchovies. And listen, all topped off with a bit of lemon zest for a tangy pop. People in Liguria, they love using what’s in season, so you’ll often see things like prosciutto and figs, or peaches and apricots making their way onto focaccia.

But the combination of zucchini flower focaccia with anchovies and burrata really really stands out. It is a mix of creamy, salty, and fresh that’s hard to beat. The classic focaccia base—soft and a little crispy on the edges—soaks up all the flavors. And seriously good—making every bite extra special.

Imagine sitting down on a sunny day. Nothing calls you to the table faster than the sight of this burrata focaccia. The zucchini flowers melt into the dough, and you know what? The burrata stays cool and moist, and the anchovies bring in that real Mediterranean vibe. And it’s what you find in traditional Ligurian cooking. Lemon zest and fresh basil finish it off, adding an extra layer of bright flavor.

You get a dish that feels both old-school and totally new—something folks in Liguria have been doing forever—mixing local produce with ingredients from the sea. Here’s the deal, this focaccia recipe is made for sharing at big tables. Which is great with friends who appreciate good food and simple things done well. Every slice shows off why Italian focaccia keeps winning people over.

Honestly, it’s about fresh stuff, good bread, and a little twist that makes the whole thing. Whether you call it focaccia with cheese or just the best bread you’ve had in a while, this version brings a golden, savory burst of Ligurian sunshine right to your kitchen. Pretty much like a slice of Italian coastal living, pair it with a glass of wine or a refreshing lemonade, and you’ve got yourself something special.

INGREDIENTS

829

Calories per serving

Ingredients for the Dough: Manitoba flour 5 cups (600 g); Water 1.9 cups (440 g) - at room temperature; Extra virgin olive oil 3 ½ tbsp (50 g); Fresh brewer's yeast 0.875 oz (25 g); Malt 1 tsp; Fine salt 2.7 tsp (15 g)

For Topping: Zucchini flowers 3.5 oz (100 g); Burrata cheese 8.8 oz (250 g); Anchovies 1.4 tbsp (20 g); Extra virgin olive oil ½ tbsp (10 g); Lemon peel 1; Oregano to taste - fresh

For the Pan: Extra virgin olive oil 0.7 tbsp (10 g)

Preparation

How to prepare Focaccia with Anchovies, Zucchini Flowers, and Burrata

To make the focaccia with anchovies, zucchini flowers, and burrata, start by preparing the dough: pour the flour into the bowl of a stand mixer with a dough hook and crumble in the fresh yeast 1. Add half of the water 2 and turn on the mixer. As soon as the water has been absorbed (it will take about 3 minutes), slowly add the remaining half while keeping the mixer running. When the liquid is completely absorbed, add the malt 3.

and the salt 4 and continue to mix until the dough is smooth. Finally, drizzle in the olive oil 5. When the dough is well-hooked to the mixer 6, turn off the mixer.

Transfer the dough to a slightly oiled work surface using wet hands 7. Use a dough scraper to form it into a ball 8 and place it in a slightly oiled bowl 9. Cover with plastic wrap and let it rise for 3 hours.

After the rising time 10, transfer the dough back to the oiled work surface and divide it into two parts 11. Form into loaves and let them rest for another 15 minutes, covered with plastic wrap.

After this time, divide the loaves in half again and stretch them directly on an oiled baking sheet, giving them an elongated shape 13: we used 2 baking sheets measuring 10.5x15.75 inches. Brush the surface with olive oil 14 and bake in a preheated convection oven at 410°F for 12 minutes. Meanwhile, clean the zucchini flowers by removing both the pistil and the stem 15.

Place the anchovies in a mortar, add the olive oil 16 and the grated lemon zest 17, and pound to combine everything 18.

After 12 minutes of baking, remove the tray from the oven and place some of the zucchini flowers on the hot focaccia 19, then bake for another 7 minutes. After this time, top the focaccia with the anchovy mixture 20 and let it cool slightly, then you can add the burrata dollops, more zucchini flowers, and a few fresh oregano leaves. Your focaccia with anchovies, zucchini flowers, and burrata is ready to be enjoyed 21!

Storage

It's recommended to consume the focaccia with anchovies, zucchini flowers, and burrata immediately. Alternatively, you can store it for up to 2 days. It can be frozen after baking.