Name: Christmas Tree Focaccia Recipe
Prep time: 12 h 20 min
Cook time: 25 min
Total time: 12 h 45 min
Cuisine: Italian
Ingredients: 3 cups bread flour; 1/4 tsp active dry yeast; 1 1/4 tsp coarse salt; 1 2/3 cups warm water; Olive oil (a few tablespoons for mixing and drizzling); Fresh rosemary sprigs; Pear slices (for tree base and topper); Pearl onions, peeled and halved; Cherry tomatoes, halved; Thinly sliced red onion (optional); Coarse salt for sprinkling

Ingredients

3 cups bread flour

1/4 tsp active dry yeast

1 1/4 tsp coarse salt

1 2/3 cup warm water

Olive oil (a few tablespoons for mixing and drizzling)

Fresh rosemary sprigs

Pear slices (for tree base and topper)

Pearl onions, peeled and halved

Cherry tomatoes, halved

Thinly sliced red onion (optional)

Coarse salt for sprinkling

Instructions

Step 1: In a large mixing bowl, whisk together the bread flour, active dry yeast, and coarse salt until combined. Add the warm water and stir with a wooden spoon until the dough forms a shaggy, wet mass. Cover the bowl with plastic wrap and a clean kitchen towel, then let it rest on the counter overnight for at least 12 hours.

Step 2: Drizzle a generous amount of olive oil into a 7 x 12 inch casserole dish. Uncover the rested dough; it should be risen, bubbly, and fragrant. Tip the dough into the dish and use your hands to spread it snugly. Press your fingers into the dough to create dimples, drizzle more olive oil over the surface, cover lightly, and let it proof for another 2 hours.

Step 3: Preheat your oven to 400°F (200°C). Decorate the dough to resemble a Christmas tree by arranging fresh rosemary sprigs as branches, pear slices as the tree trunk and topper, and halved cherry tomatoes and pearl onions as colorful ornaments. Add thinly sliced red onion if desired.

Step 4: Sprinkle a bit of coarse salt over the decorated dough and bake for about 25 minutes, until the bread is puffed, golden brown, and the toppings are set.

Step 5: Remove from the oven and let cool for a few minutes. Slice and serve warm or at room temperature as a festive appetizer or snack.

Tips & Variations

Use different herbs like thyme or sage if you prefer a different flavor profile.

Try other toppings such as olives, bell pepper slices, or pine nuts for added color and texture.

Make sure the water is warm but not hot to properly activate the yeast without killing it.

For a fluffier focaccia, you can fold the dough gently halfway through the overnight rest.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a preheated oven at 350°F (175°C) for about 5-7 minutes. You can also freeze the focaccia wrapped tightly in plastic wrap and foil for up to 1 month; thaw at room temperature before reheating.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, but bread flour yields a chewier texture with better gluten development, resulting in a more traditional focaccia crumb.

Do I have to let the dough rest overnight?

Allowing the dough to rest overnight develops flavor and improves texture, but if short on time, you can let it rise for 1-2 hours. The focaccia will be less flavorful and less airy without the long fermentation.