Focaccione with Cherry Tomatoes, Puntarelle, Burrata and Anchovies

Method

1. Take a pre-made dough at 80% hydration and gently press it onto an oiled baking sheet, stretching to the edges.
2. Scatter cherry tomatoes over the dough.
3. Season with dried oregano, salt, and a generous drizzle of extra virgin olive oil.
4. Add pitted olives and slices of red onion.
5. Bake in a preheated oven at 260°C for 5 minutes on the bottom rack, then move to the middle rack and continue baking until golden.
6. Remove from oven, drizzle with more olive oil, and sprinkle with salt and oregano.
7. Let cool slightly.
8. Place anchovy fillets on top.
9. Top with soaked puntarelle and torn burrata.
10. Finish with a final drizzle of olive oil.