Roasted Persimmon-Burrata Focaccia

01Method

1. 1

   Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.

2. 2

   Arrange the persimmon rounds in a single layer on the prepared sheet. Drizzle with half the olive oil, season with salt, and scatter half the rosemary leaves over the top.

3. 3

   Roast for 20 minutes, then flip each slice and continue roasting for another 10 minutes.

4. 4

   Transfer the persimmon slices to a plate and raise the oven temperature to 200°C. Place the focaccia on the baking sheet.

5. 5

   Warm the focaccia in the oven for about 5 minutes. Arrange the roasted persimmon slices over the surface, then tear the burrata into chunks and distribute it across the focaccia, leaving the persimmon exposed. Scatter most of the remaining rosemary on top, reserving a small amount.

6. 6

   Return the focaccia to the oven and bake until the burrata softens slightly, about 5 minutes. Finish with the reserved rosemary and a drizzle of the remaining olive oil. Cut into pieces and serve immediately while hot.