Description
A festive and visually stunning Christmas Tree Focaccia bread decorated with fresh rosemary, cherry tomatoes, pearl onions, and pear slices, perfect for holiday gatherings and celebrations.
Ingredients
Scale
Dough
- 3 cups bread flour
- 1/4 tsp active dry yeast
- 1 1/4 tsp coarse salt
- 1 2/3 cup warm water
Decorations
- Pear slices, for base and topper
- Pearl onions, peeled and halved
- Cherry tomatoes, halved
- Thinly sliced red onion
- Fresh rosemary sprigs
- Coarse salt, for sprinkling
- Plenty of olive oil, a few tablespoons
Instructions
- Make the dough: 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 is shaggy and wet. Cover the bowl with plastic wrap and a clean kitchen towel and let the dough sit at room temperature for at least 12 hours, preferably overnight, to rise and develop flavor.
- Prepare the pan and shape the dough: The next day, drizzle a generous amount of olive oil into a 7×12 inch casserole dish. Uncover the risen dough; it should be bubbly and expanded. Tip the dough into the dish and use your hands to gently spread it out so it fits snugly. Use your fingertips to dimple the surface and drizzle with more olive oil. Cover lightly and let it rest for 2 hours to continue proofing.
- Preheat oven and decorate: Preheat the oven to 400 degrees Fahrenheit. Use fresh rosemary sprigs as the branches of your Christmas tree, fanning them out in desired areas on the dough. Place a small slice of pear at the base for the tree trunk and additional pear slices at the top for the tree topper. Arrange halved cherry tomatoes and pearl onions as ornaments, and add some thinly sliced red onion if desired. Sprinkle a bit of coarse salt over the decorated focaccia.
- Bake the focaccia: Place the decorated focaccia in the oven and bake for 25 minutes until the bread is puffed, golden, and toppings are set. The focaccia should look festive and appetizing.
- Cool and serve: Remove the focaccia from the oven and let it rest for a few minutes. Slice and serve warm to enjoy the festive flavors and textures.
Notes
- Use bread flour for a chewy, airy texture; all-purpose flour can be substituted but may affect the crumb.
- Olive oil is essential for flavor and to prevent sticking—don’t skimp on it in the pan and on top.
- You can customize the decorations with other fresh herbs and toppings according to your preference.
- Letting the dough rest overnight greatly improves flavor and texture due to the slow fermentation.
- If you don’t have a 7×12 casserole dish, use any similar-sized ovenproof pan or baking sheet.
- Serve warm for the best eating experience, though focaccia is also delicious at room temperature.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
