Christmas Focaccia
A soft, aromatic focaccia infused with cinnamon and olive oil, topped with rosemary, parsley, and sparkling pomegranate seeds—a festive centerpiece perfect for your Christmas table.
Calories:
Ingredients
For the dough:
- 500 g strong white bread flour
- 450 ml warm water about 100°F / 38°C
- Pinch of salt
- 7 g active dried yeast
- 1 teaspoon cinnamon
- 1 teaspoon olive oil
For the topping:
- 3 tablespoons olive oil
- 20 g rosemary a few sprigs
- 20 g parsley
- 30 g pomegranate seeds
Instructions
- In a large bowl, combine warm water, yeast, cinnamon, olive oil, and salt. Gradually mix in the bread flour until a soft, slightly sticky dough forms.
- Cover with a tea towel and rest for 30 minutes. Gently stretch and fold the dough 4–5 times, turning the bowl as you go.
- Rest for another 30 minutes, repeat the process, then cover and let rise for 1½ hours or refrigerate overnight.
- Line a baking tray with parchment paper and spread 2 tablespoons of olive oil across the base. Transfer the dough, fold the sides inward, and flip it smooth side up. Coat lightly with oil, cover, and let rise for another 2 hours.
- Preheat the oven to 400°F (200°C). Drizzle the dough with olive oil and press your fingers all over to create dimples.
- Decorate with pomegranate seeds, parsley leaves, and rosemary sprigs, brushing lightly with olive oil to prevent burning.
- Sprinkle with flaky sea salt and bake for 25–30 minutes, until golden and crisp. Cool for at least 10 minutes before slicing.