Burrata on Roasted Pepper Cream with Arugula with homemade bread

👨‍🍳 Method

For the homemade bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5. 5
   Cover and Let rise 30 minutes, until the loaf has risen.

   Plastic wraporKitchen towel
6. 6
   Preheat the oven to 190°C (375°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   OvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

For the Roasted Pepper Spread

1. 9
   Arrange the peppers and tomatoes on a baking sheet.

   Baking pan
2. 10
   Roast the peppers and tomatoes whole in a hot oven (230°C / 445°F) 25 minutes, turning, until the skin is blackened and the flesh completely soft.

   OvenBakeware

   💡Give it room in the pan: crowded vegetables steam instead of browning.
3. 11
   Transfer to a bowl, cover tightly and leave 10 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4. 12
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander
5. 13
   Grind the roasted vegetables in a food processor with the garlic, olive oil, vinegar and paprika, to a coarse spread, not completely smooth, and season with salt.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6. 14
   Serve at room temperature with a little olive oil on top.

For the Salad Dressing

1. 15
   In a small bowl, whisk the oil, lemon juice and salt until smooth.

   Bowl

To assemble

1. 16
   Take the burrata out of the fridge 20 minutes before serving.

   💡Cold burrata straight from the fridge loses its creamy center. 20 minutes out of the fridge brings it back.
2. 17
   Pour a circle of pepper cream onto each plate and place half a burrata in the center.
3. 18
   Toss the arugula with the dressing and place it next to the burrata.
4. 19
   Finish with black pepper and the grissini sticks.