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Christmas Tree Focaccia

This festive bread not only tastes great but also adds a beautiful touch to your holiday table, making it a perfect centerpiece for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 cups bread flour For the best texture
  • 1/4 tsp active dry yeast Quick rising
  • 1 1/4 tsp coarse salt For flavor
  • 1 2/3 cups warm water Should be warm to the touch
Toppings
  • 1 Pear, diced Adds sweetness
  • 1/2 Pearl onions, peeled and halved For decoration
  • 1 cup Cherry tomatoes, halved Brightens the dish
  • 1 Thinly sliced red onion Adds color and flavor
  • 3 sprigs Fresh rosemary For flavor and decoration
  • to taste Coarse salt for sprinkling To enhance the flavor
  • a few tbsp olive oil For drizzling and greasing

Method
 

Preparation
  1. In a large mixing bowl, combine the bread flour, active dry yeast, and coarse salt. Mix them well.
  2. Slowly add the warm water to the dry ingredients while mixing. Stir until all elements come together and form a sticky dough.
  3. Cover the bowl with a clean kitchen towel or plastic wrap. Leave the bowl at room temperature overnight.
Baking
  1. The next day, lightly oil a casserole dish and transfer the risen dough into it. Shape the dough gently to fill the dish.
  2. Use your fingers to make dimples all over the top of the dough. Drizzle a generous amount of olive oil over the surface and sprinkle with coarse salt.
  3. Let the dough rest for another two hours.
  4. Preheat your oven to 400°F (200°C) about 30 minutes before baking.
  5. Decorate your focaccia with diced pear, halved pearl onions, halved cherry tomatoes, and sliced red onion arranged to resemble a Christmas tree, adding fresh rosemary sprigs for decoration.
  6. Bake for about 25 minutes or until the focaccia turns golden brown.
  7. Let the focaccia cool slightly before slicing.

Notes

Serve warm or at room temperature. Pairs well with olive oil for dipping. For storage, wrap in plastic wrap or aluminum foil after cooling and keep at room temperature for up to two days. Refrigerate for up to a week or freeze for longer storage.