Burrata with Prosciutto, Arugula and Warm Focaccia

Burrata with Prosciutto, Arugula and Warm Focaccia

This recipe delivers a balanced plate of creamy, salty, and bitter flavours that echo classic Italian antipasti. Burrata provides rich, milky contrast to the dry-aged prosciutto, while fresh arugula adds brightness and crunch. Homemade focaccia, brushed with olive oil and baked until golden, serves as both edible plate and textural counterpoint. The dish suits casual dinners, summer gatherings, or as a first course before pasta. Difficulty is beginner to intermediate; no special equipment beyond a standard oven and mixing bowl is required. It works year-round but shines in warmer months when arugula is at its peak. Choose burrata the day you plan to serve it and keep it refrigerated until plating to maintain its signature ooze.

Ingredients

• 2 balls burrata cheese (room temperature 15 minutes before serving)
• 8 thin slices prosciutto di Parma (kept chilled until plating)
• 100 g baby arugula (washed and dried)
• 400 g focaccia dough (prepared or store-bought)
• 60 ml extra-virgin olive oil (divided)
• 1 tsp sea salt (flaky)
• 2 tbsp balsamic glaze (for drizzling) (optional)
• 0.5 tsp freshly ground black pepper

Method

1. Preheat oven to 220°C fan. Stretch the focaccia dough onto a 25 cm by 35 cm baking tray, dimple the surface with fingertips, then drizzle with 30 ml olive oil and sprinkle with half the sea salt.
2. Bake the focaccia for 20-25 minutes until the top is deep golden and the edges pull away from the tray; rotate once halfway for even browning.
3. Remove focaccia from oven and immediately brush with remaining 30 ml olive oil while still hot so the crust absorbs flavour and stays crisp.
4. Let focaccia rest 10 minutes on a wire rack; this prevents steam from softening the bottom crust before slicing.
5. While bread rests, place washed arugula in a bowl and toss lightly with a pinch of sea salt and 1 teaspoon olive oil to coat leaves evenly without wilting them.
6. Slice each burrata ball in half and arrange cut-side up on four plates so the creamy interior is visible and ready to spill when cut.
7. Drape two slices of prosciutto beside each burrata half, allowing the meat to fold naturally for visual height and easy eating.
8. Pile a generous handful of dressed arugula over the prosciutto, then cut warm focaccia into wedges and place two pieces on each plate.
9. Finish with a light drizzle of balsamic glaze if using and a final pinch of flaky salt; serve immediately while the bread is still warm.