Flatbread with Chilli and Fennel Sausage, Burrata and Herbs — Ooni Europe

Ingredients

• 9 ounces (250 grams) strong white bread flour, plus extra for dusting
• ½ teaspoon (5 grams) fine sea salt, plus extra for sprinkling
• ½ teaspoon (1½ grams) quick yeast
• 5 ounces (150 milliliters) water
• 1 tablespoon (14 grams) extra-virgin olive oil, plus extra for drizzling
• 1 handful fennel tops (or young basil leaves), roughly chopped, for serving
• 18 ounces (500 grams) pork sausage (about 6 sausages)
• 2 garlic cloves, thinly sliced
• 1 to 2 teaspoons fennel seeds, crushed
• 1 to 2 teaspoons chilli flakes, plus extra for sprinkling
• fine sea salt and freshly ground black pepper
• 1 tablespoon (14 grams) extra-virgin olive oil
• 2 small balls burrata