Spring Focaccia with Spring Onions, Peas, Rocket, and Burrata

Method

1. Blend the blanched peas with the amount of water for the focaccia.
2. In a stand mixer, combine the flour, fresh yeast, and the pea water.
3. Knead on medium speed.
4. Add the olive oil in a stream and the salt.
5. Transfer the dough to the counter and, with wet hands, give it a few folds.
6. Wait 5 minutes, then give it two more folds. Place in a bowl, cover with plastic wrap, and let it rise for about 2 hours.
7. Transfer the well-risen dough to a well-oiled baking pan. With slightly greasy hands, stretch it evenly. Let it rise again for about 30 minutes.
8. Meanwhile, cut the spring onions into rings.
9. Prepare the brine: mix olive oil, water, and salt.
10. Press the spring onion rings into the dough, pour the brine evenly over the top, and bake in a static oven preheated to 200°C for 40 minutes.
11. Once baked, let it cool slightly, then cut into pieces.
12. Finish by topping with stracciatella and fresh rocket.