Focaccia tomato burrata

Instructions

1. Combine the flour, yeast, sugar and salt in a large bowl. Add 450 ml warm water. Stir together with a spatula to incorporate the flour and water (no need to knead). Add the olive oil and turn to coat the dough. Cover the bowl and refrigerate overnight, or at room temperature for 4 hours.
2. Generously oil a 26 cm oven-proof frying pan. Punch down the risen dough and press into the pan. Cover with a tea towel and allow to proof for 1 hour in a warm place, or until doubled in size. You want to overproof the dough so it is really light and fluffy.
3. Preheat the oven to 220˚C/200˚C fan-forced. Press firmly into the dough with all your fingers, creating deep imprints in the dough. Drizzle with a little more oil and scatter generously with extra sea salt.
4. Just before baking, take a second 26 cm oven-proof frying pan and line with baking paper. Add the tomatoes (halving any large ones). Drizzle the tomatoes generously with oil and season with salt and pepper.
5. Bake the focaccia and tomatoes in the oven (focaccia on top, tomatoes on the bottom) for 25 minutes, or until golden brown and cooked through.
6. Serve the focaccia and tomatoes together with the burrata, basil leaves and even more olive oil.