Roasted Persimmon-Burrata Focaccia

By Buckwheat Queen

5.0 / 5

10min

40min

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1 precooked 9-inch focaccia flatbread
1 Fuyu persimmon peeled and sliced into 1/4-inch rounds
4 teaspoons olive oil divided
½ teaspoon salt
2 sprigs fresh rosemary leaves stripped
½ cup burrata cheese