Description
This festive Christmas Tree Focaccia is a delightfully soft and airy bread decorated creatively with fresh rosemary sprigs, pear slices, cherry tomatoes, pearl onions, and coarse salt. Perfect for holiday gatherings, it combines simple ingredients with a charming presentation that looks like a decorated Christmas tree. The dough is prepared overnight for maximum flavor and lightness, then baked to a golden perfection.
Ingredients
Scale
Dough
- 3 cups bread flour
- 1/4 tsp active dry yeast
- 1 1/4 tsp coarse salt
- 1 2/3 cups warm water
Decorations and Toppings
- Pear slices (for tree base and topper)
- Pearl onions, peeled and halved
- Cherry tomatoes, halved
- Thinly sliced red onion (optional for decoration)
- Fresh rosemary sprigs
- Coarse salt, for sprinkling
- Plenty of olive oil (several tablespoons for dough and drizzling)
Instructions
- Mix the Dough: In a large mixing bowl, combine the bread flour, active dry yeast, and coarse salt. Whisk well until evenly mixed. Pour in the warm water and use a wooden spoon to stir everything together until a shaggy, wet dough forms. Cover the bowl with plastic wrap and a clean kitchen towel, then let the dough rest at room temperature for at least 12 hours, allowing it to rise and ferment overnight.
- Prepare Dough for Baking: The next day, lightly oil the bottom of a casserole dish (approximately 7×12 inches). Uncover the risen dough, which should be bubbly and aerated, then carefully tip it into the casserole dish. Using your hands, gently stretch and spread the dough to fit snugly in the dish. Press your fingers into the dough to create dimples, then drizzle more olive oil over the surface. Cover lightly and let it rest for another 2 hours to puff up further.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the focaccia.
- Decorate the Focaccia: Using fresh rosemary sprigs, place them on the dough to mimic tree branches, fanning them out to create a Christmas tree shape. Use small slices of pear as the tree base and possibly a piece at the top for a tree topper. Halve cherry tomatoes and pearl onions and arrange them as colorful ornaments on the ‘branches.’ Thin slices of red onion can be added for extra texture and visual appeal. Be creative with your decoration to make it festive.
- Bake the Focaccia: Sprinkle a little coarse salt over the decorated focaccia. Place the casserole dish in the preheated oven and bake for about 25 minutes, or until the bread is puffed, golden brown, and the toppings are set.
- Rest and Serve: Remove the focaccia from the oven and let it rest for a few minutes to cool slightly. Slice and serve as a festive centerpiece or an appetizer during holiday meals.
Notes
- This recipe requires a long fermentation period (at least 12 hours) for best flavor and texture, so plan ahead.
- Use a well-oiled pan to prevent sticking and to help create a crispy bottom crust.
- Feel free to customize the decorations with other herbs, vegetables, or edible ornaments to suit your taste or holiday theme.
- Serve the focaccia warm or at room temperature for the best eating experience.
- Leftover focaccia can be stored in an airtight container for 1-2 days and toasted before serving.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
