Ingredients
- 3 cups bread flour
- 1/4 tsp active dry yeast
- 1 1/4 tsp coarse salt
- 1 2/3rd cup warm water
- Pear, pearl onions, cherry tomatoes, thinly sliced red onion
- Fresh rosemary sprigs
- Coarse salt
- Olive oil (a few Tbs.)
Directions
- In a large mixing bowl combine the flour, yeast and salt. Whisk until combined, then add the warm water. Using a wooden spoon, stir the dough together until it’s shaggy and wet. Cover it with plastic wrap and a clean kitchen towel and let it sit on the counter overnight. At least 12 hours.
- Next day: Grab a casserole dish (7x12ish) and drizzle a decent amount of oil on the bottom. The bread bowl should be risen, bubbly and beautiful. Tip the dough into the casserole dish. Spread it with your hands to fit the dish snuggly, then dimple it with your fingers and drizzle with more oil. Let this sit, lightly covered for two more hours. Then it’s time to decorate!
- Preheat your oven to 400.
- So, we’re building a tree. I used the rosemary as the tree branches, fanned out in places. Slice a small piece of pear and use it as the tree base. Slice cherry tomatoes in half, creating little “ornaments.” Do the same with the pearl onions. Peel and slice in half. Maybe sliced pear for the tree topper? Get creative!
- Once you’ve decorated your tree, sprinkle with a little bit of coarse salt and bake for 25 minutes, until the bread is puffed and golden, and the toppings have set.
- Let it rest a few minutes, then slice and serve!
- Makes one focaccia loaf.
Bev Weidner is a local food blogger, an obsessed photo-taker of her twins, a wife, a cheese lover, a musician, a runner, a singer of The Sound of Music lyrics, and a continual hair changer.
Instagram: @bevcooks
Blog: bevcooks.com