Rosemary sprigs and cherry tomatoes arranged into a whimsical tree make this No-Knead Christmas Focaccia a beautiful holiday centerpiece.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Rising Time: 2 hourshours
Total Time 2 hourshours35 minutesminutes
Servings 12servings
Ingredients
For the focaccia:
2teaspoonsyeast(one 1/4-ounce packet)
1tablespoonsugar
1cupwarm water
2 ½cupsflour
1teaspoonsalt
6tablespoonsolive oil
1tablespoonMaldon salt(or other flaky salt)
For decorating:
fresh rosemary sprigs
whole cherry tomatoes
Instructions
In a medium bowl, combine the warm water, sugar, yeast, and 1 tablespoon of flour. Mix well. Cover the bowl with plastic wrap and let it sit for ten minutes.
After 10 minutes the yeast should be bubbly and active.
To the bubbly yeast and water mixture, add the flour and salt. Stir together to form a dough. Cover the bowl with plastic wrap and set it aside in a warm place (75 to 78 degrees F) to rise for one hour until doubled in size.
Line an oven-safe skillet or a baking pan with parchment paper.
Spread half of the olive oil over the parchment paper. Turn the dough out onto the parchment paper shaping it roughly into a rectangle. Cover with a clean kitchen towel and let the dough rise for one hour.
After the dough has finished rising, drizzle the remaining olive oil on top of the dough and a little onto your hands. Press your fingers into the dough to create dimples over the surface.
Arrange the rosemary sprigs and cherry tomatoes in the shape of a Christmas tree. Sprinkle salt lightly over the surface.
Bake in a preheated 350F degree oven for 20 minutes.
Notes
Be sure to proof the yeast for the full ten minutes to ensure that it's active in order to get a good rise from the dough.
If the yeast doesn't appear bubbly and frothy after ten minutes, then either the water was the wrong temperature (too warm or too cold), or you need new yeast.
You can make this recipe gluten-free by using a gluten-free flour blend.
Store at room temperature, wrapped tightly in plastic wrap for up to 2 days.
May be frozen for up to a month. Be sure to wrap it well with plastic wrap followed by foil, and then place the wrapped bread in a zip top freezer-safe bag.