Potato focaccia with burrata and zucchini flowers

Name: Potato focaccia with burrata and zucchini flowers
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6
Ingredients: Manitoba flour 2 ½ cups; Remilled durum wheat semolina 1 ¼ cup; Potatoes 3.5 oz; Water at room temperature 1 ½ cup; Extra virgin olive oil 4 tbsp; Fine salt 1 ¾ tsp; Fresh brewer's yeast 0.4 oz; Burrata cheese 1.3 cups; Zucchini ½ cup; Zucchini flowers 2.1 oz; Extra virgin olive oil to taste; Fleur de sel to taste; Mixed peppers to taste; Extra virgin olive oil 1 ½ tbsp

it fr de es br

477

Calories per serving

Vegetarian

Energy Kcal 477
Carbohydrates g 62.8
of which sugars g 2.8
Protein g 17
Fats g 17.5
of which saturated fat g 8.13
Fiber g 3.1
Cholesterol mg 34
Sodium mg 584

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 6
Note + the rising time (at least 2 h 30 min.)

PRESENTATION

If you’re craving something uniquely Italian, potato focaccia from Liguria is your go-to choice. Potato focaccia goes up a notch here by adding burrata cheese and vibrant squash blossoms. The dough is super soft—really tender—thanks to the potatoes, making every bite deliciously moist. Really, every bite. This bread is a staple along the Ligurian coast, and when you throw in fresh zucchini flowers with creamy burrata, it transforms into a genuine springtime treat. In Liguria, they seriously love using what’s in season, so these seasonal ingredients fit perfectly. The combo of a golden crust with the delicate flavors from burrata and zucchini flowers makes it feel light, kinda fancy, yet simple enough to enjoy anytime.

Picture this: sitting outside on a sunny afternoon, diving into a big piece of homemade focaccia bursting with sweet zucchini flowers and creamy cheese. And the aroma? Amazing. Some folks even use fried squash blossoms for filling, tying back to classic Italian traditions. With a drizzle of olive oil and a sprinkle of sea salt, this Italian bread becomes crispy on the outside and soft in the middle—so so good. It’s got that homemade charm everyone loves. You know the kind. When the kitchen fills with the scent of fresh bread and flowers? That's it.

This easy focaccia recipe lets you get creative too—try swapping in different cheeses or veggies if you’re feeling adventurous. Whether it’s part of dinner, packed for a picnic, or shared with friends, the flavors bring a touch of Italian spring to your table. Plus, the blend of burrata cheese and squash blossoms feels special but not over the top—just tangy, fresh, and always a crowd-pleaser. Enjoy a taste of Italy with every bite, and let those simple, fresh ingredients shine. Really, you cannot go wrong.

INGREDIENTS

477

Calories per serving

For the dough (for a 12x16 inch pan): Manitoba flour 2 ½ cups (300 g); Remilled durum wheat semolina 1 ¼ cup (200 g); Potatoes 3.5 oz (100 g); Water 1 ½ cup (350 g) - at room temperature; Extra virgin olive oil 4 tbsp (50 g); Fine salt 1 ¾ tsp (10 g); Fresh brewer's yeast 0.4 oz (10 g)

For topping: Burrata cheese 1.3 cups (300 g); Zucchini ½ cup (100 g); Zucchini flowers 2.1 oz (60 g); Extra virgin olive oil to taste; Fleur de sel to taste; Mixed peppers to taste

To grease the pan: Extra virgin olive oil 1 ½ tbsp (20 g)

Preparation

How to prepare Potato focaccia with burrata and zucchini flowers

To make the potato focaccia with burrata and zucchini flowers, first boil the potatoes starting with cold water for about 30-40 minutes depending on the size 1. Check the cooking with the prongs of a fork and mash them while still warm 2. In a large bowl, pour the manitoba flour and re-milled semolina 3.

Add the crumbled fresh yeast 4, room temperature water 5, and mashed potatoes 6.

Knead the ingredients by hand until you get a homogeneous mixture 7. Let the dough rest at room temperature for 5 minutes, without covering the bowl, then add the salt 8 and oil 9.

Work the dough until the oil has been fully absorbed 10, then make reinforcement folds by lifting the dough with your hands 11 and folding the edges underneath. Cover the bowl with plastic wrap and let it rise in the oven turned off with the light on for about 2 hours or until doubled in volume 12.

After the rising time 13, oil a 12x16 inch pan well. Turn the dough inside 14 and gently stretch it with your hands until it covers the entire surface 15.

Wash the zucchini and slice it into thin slices about 1/8 inch thick using a mandoline 16. Place the zucchinis on the dough 17 and let rise for another 30 minutes away from drafts 18

After this time, drizzle the surface with a little oil 19 and sprinkle with fleur de sel 20. Bake in a preheated static oven at 392°F on the middle rack for about 30 minutes. Meanwhile, wash and clean the zucchini flowers, leaving them whole 21.

Once cooked, take the focaccia out of the oven and garnish with the zucchini flowers, then distribute the burrata tufts on the surface 22. Bake again for 2-3 minutes, then pepper 23 and let cool slightly before enjoying your potato focaccia with burrata and zucchini flowers 34!

Storage

The potato focaccia with burrata and zucchini flowers can be stored in the refrigerator for 2 days.

The focaccia dough can be frozen after the first rise and thawed in the refrigerator; then it should be brought back to room temperature and allowed to rise in the pan as indicated in the steps. It can then be baked with the times and temperature indicated in the recipe.