Four Flavor Focaccia with Burrata

Ingredients

• 6 cups all-purpose flour (see Cook's Note)
• 2 teaspoons sugar
• 2 teaspoons instant yeast
• 2 1/2 cups warm water (80 to 85 degrees F)
• 11 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 cups oyster mushrooms, roughly chopped (about 4 ounces)
• 1 cup thinly sliced delicata squash (about 3 ounces)
• 1 tablespoon fresh rosemary leaves, chopped
• 1 1/4 cups pitted green olives (about 5 ounces)
• 2 tablespoons finely diced pancetta
• 1 cup drained marinated artichoke hearts (about 5 ounces)
• 1 cup frozen peas, thawed (about 4 ounces)
• 1/4 cup fresh basil leaves, chopped
• 1 cup mixed-color cherry tomatoes, halved (about 5 ounces)
• Two 8-ounce containers BelGioioso Burrata (four 4-ounce balls), drained and patted dry
• Flaky salt, for finishing

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