Focaccia with Pressed Caviar, Burrata & Fleur de Caviar

Focaccia with Pressed Caviar, Burrata & Fleur de Caviar

Flour, water and some yeast. If you have these ingredients in your cupboards, you can make your own focaccia! This simple recipe requires a bit of patience because it needs to be rested for several hours. Enhanced with burrata and pressed caviar, this focaccia even looks festive.


Preparation time: 15 minutes - Cooking time: 10 minutes - Resting time: 1h15

Serves 4


For the focaccia

  • 500 g flour
  • 300 g warm water
  • 10 g salt
  • 1 sachet of 5 g of dry baker's yeast
  • 30 g olive oil
  • 30 g water
  • 10 g of Petrossian Fleur de Sel (optional)



For the focaccia

  1. Mix the warm water and the yeast.
  2. Mix the salt and flour and add to the previous mixture.
  3. Cover with a damp cloth and let rest for 15 minutes at room temperature.
  4. Place on a baking sheet lined with baking paper and let stand for 10 minutes.
  5. Spread the dough on the baking sheet, cover with a damp cloth and let rest for another 20 minutes.
  6. Mix the oil, water and "fleur de sel" and spread the mixture on the dough, making holes with your fingers.
  7. Cover with a damp cloth and let it rest for 30 minutes.
  8. Remove the cloth and place the dough in a preheated oven at 200°C for 10 minutes.
  9. Let the focaccia cool.


For the rest of the recipe

  1. Crush the Fleur de Caviar with a pestle.
  2. Cut up the focaccia, then add a spoonful of burrata and a spoonful of pressed caviar.
  3. Sprinkle the Fleur de Caviar on top of the focaccia.


Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira


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