Four Seasons Focaccia with Burrata

Ingredients:

• 6 cups premium flour
• 2 teaspoons of sugar
• 2 tsp. instant yeast
• 2.5 cups of warm water (30°C)
• 11 tablespoons extra-virgin olive oil
• 1.5 cups coarsely chopped oyster mushrooms (about 100 g)
• 1 cup thinly sliced ​​delicata squash (about 90g)
• 1 tbsp chopped fresh rosemary leaves
• 1 and 1/4 cups pitted green olives (about 150 g)
• 2 tablespoons finely chopped pancetta
• 1 cup marinated artichoke hearts (about 150g), drained
• 1 cup frozen green peas, defrosted (about 100 g)
• 1/4 cup chopped fresh basil leaves
• 1 cup mixed cherry tomatoes, halved (about 150g)
• Two 220g containers of burrata (4 balls of 110g), patted dry
• Flaked sea salt, for serving

Preparation:

1. In the bowl of a stand mixer, combine the flour, sugar, and yeast. Using a mixer fitted with a dough hook, mix on low speed, adding warm water and 2 tablespoons of butter, until the flour is completely moistened. Let sit for 5 minutes.
2. Add 2 tablespoons of coarse salt and knead on medium speed for 5 minutes. The dough will tighten, then begin to relax. After 5 minutes, it will be very wet and will stick only to the bottom of the bowl, not the sides.
3. Grease the inside of a bowl large enough to hold at least twice the dough with 2 tablespoons of oil. Using a bench scraper or spatula, transfer the dough to the bowl, turning it once to coat it completely with oil. Cover with plastic wrap and let rise until doubled in size, about 2 hours.
4. Pour 1/4 cup oil into a 18 x 13-inch (45 x 32 cm) rimmed baking sheet. Grease the bottom and sides with your hands. Transfer the dough to the baking sheet and smooth it lightly with your hands. Flip the dough over once and gently stretch it so that it lays in an even layer on the baking sheet (at this point, the dough may not stretch all the way to the edges; if it starts to spring back, let it rest for 10 minutes and then stretch it again, making sure to stretch from the center as well as the edges to ensure an even thickness). Use your fingertips to make dimples in the surface of the dough, pressing firmly without piercing it all the way through.
5. In a medium bowl, combine the mushrooms, pumpkin, rosemary, 1 tablespoon oil, and 1/2 teaspoon coarse salt. Spread the mushroom mixture over one quarter of the dough. Add olives to the next quarter and sprinkle with pancetta. Add artichokes to the third quarter and sprinkle with green peas. Sprinkle basil over the final quarter and top with tomatoes, cut side up. Gently press the toppings into the dough. Let the dough rise until slightly puffed, about 45 minutes.
6. Meanwhile, preheat oven to 230°C.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag with a measuring cup will compact the flour, resulting in dry baked goods.
7. Bake the focaccia, rotating the baking sheet halfway through, until the top and bottom are deep golden brown, 35–40 minutes. Remove the baking sheet, place a burrata ball in the center of each quadrant, and return to the oven to warm through, about 5 minutes. Then drizzle the focaccia with the remaining 2 tablespoons of oil and sprinkle with sea salt. Using a spatula, transfer the focaccia to a cutting board or serving platter, slice the burrata, and serve.