Description
This festive Christmas Tree Focaccia is a visually stunning and delicious bread perfect for holiday gatherings. Soft, airy focaccia dough is shaped and decorated with fresh rosemary, pears, cherry tomatoes, pearl onions, and olive oil, creating an edible holiday centerpiece that tastes as good as it looks.
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
Toppings and Garnish
- Fresh rosemary sprigs
- 1 pear, thinly sliced
- Cherry tomatoes, halved
- Pearl onions, peeled and halved
- Thinly sliced red onion
- Coarse salt, for sprinkling
- Olive oil, several tablespoons for drizzling
Instructions
- Prepare 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 tightly with plastic wrap and a clean kitchen towel, then let it sit at room temperature overnight for at least 12 hours to rise and develop flavor.
- Shape the focaccia: The next day, generously oil the bottom of a 7×12 inch casserole dish. Uncover the risen dough, which should be bubbly and expanded. Tip the dough into the casserole dish, spreading it with your hands to fit snuggly. Use your fingers to dimple the dough’s surface, then drizzle more olive oil on top. Cover lightly and let it rest for 2 hours to rise again.
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking.
- Decorate the focaccia: Using fresh rosemary sprigs, arrange them on the dough to resemble tree branches fanned out. Place thin pear slices as the tree trunk and tree topper. Scatter halved cherry tomatoes and pearl onions like ornaments throughout the branches. Feel free to get creative with your design.
- Bake: Sprinkle a pinch of coarse salt over the decorated focaccia. Bake in the preheated oven for 25 minutes, until the bread has puffed, turned golden brown, and the toppings are set.
- Rest and serve: Remove from the oven and let the focaccia rest for a few minutes. Slice and serve warm as a festive holiday treat.
Notes
- Using bread flour gives the focaccia a chewier texture, but all-purpose flour can be used if needed.
- If fresh rosemary is unavailable, substitute with fresh thyme or oregano for a different herbal aroma.
- To make prepping easier, slice toppings the day before and store refrigerated until assembly.
- Use plenty of olive oil to ensure a crispy crust with rich flavor.
- This focaccia can be made a day ahead and reheated briefly in the oven to refresh.
- For a gluten-free variation, use a gluten-free baking mix formulated for bread.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
