Christmas Focaccia

Bring the holiday spirit into your kitchen with this colorful, herb-scented Christmas focaccia - not only delicious, but a feast for your guests' eyes, too!

Ingredients

For the dough

Czelli Country Bread Flour Blend 500 g

Water 300 g

For the topping

Olive oil about 3 tbsp

Rosemary sprigs a few

Sage leaves a few

Cherry tomatoes 4–5

Small red onions 2–3

Salt a large pinch

Instructions

1. For the dough, mix the ingredients and knead into a glossy, elastic dough in a few minutes.

2. Cover (ideally airtight, so the surface doesn't dry out) and let it rise for 30 minutes.

3. Then fold it over, round it, and let it rest, covered, for another 5 minutes.

4. Press it into a parchment-lined baking sheet (about 35×25 cm / 14×10 in), cover (airtight again), and give it another 60–70 minutes.

5. Drizzle with a little olive oil and gently dimple it with your fingers, taking care to keep the bubbles intact.

6. Create the Christmas tree: first lay the base with the rosemary sprigs, then fill it in a bit with the sage. Decorate with the halved tomatoes and the sliced red onion.

7. Spritz it with a little water and, covered with aluminum foil (so the herbs don't burn), place it in a convection oven preheated to 200 °C (390 °F).

8. After 20 minutes, remove the foil and bake for another 5 minutes.

9. Sprinkle with a good pinch of salt and, before cutting, let it cool until lukewarm.

10. Finally, all that's left to do is enjoy the wonderful, incomparable aroma and flavor of homemade bread.

Festive focaccia Country bread base Christmas-tree design 200 °C (390 °F) convection

Christmas Focaccia