How To Make Piadina with Tomato, Burrata, & Arugula - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. extra-virgin olive oil, plus extra to wipe the bowl
• 1 cup of warm water, 100-120°F
• 1 cup bread flour, plus extra to flour the work surface
• 1 1/2 tsp. table salt
• 1 tsp. sugar
• 1 tsp. SAF instant yeast
• 4 summer tomatoes, about 2 lbs.
• 4 cloves garlic, sliced
• Herbs of your choice, washed, picked, and chopped
• Fleur de sel
• Freshly ground black pepper
• Extra-virgin olive oil
• 4 oz. piece of Parmesan
• 1 (8-oz.) burrata, drained (fresh ricotta may be substituted)
• 1/2 lb. arugula, washed and dried
• Red chili flakes to your taste