How to Make a Christmas Tree Shaped Focaccia

Home 9 Festive Breads 9 How to Make a Christmas Tree Shaped Focaccia

This is a great last-minute option for a festive bake. It is extremely simple, requires almost no preparation, and you don’t have to look after it either because it ferments in the fridge while you get on with your day. The result is a delicious and arguably beautiful bread.

Make a couple because it will disappear in no time!

Watch the video down below for detailed instructions.

Ingredients

For the dough

220g (7.75oz) white bread flour

30g (1oz) whole wheat flour

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast

4g (0.14oz) salt

20g (0.7oz) olive oil

175g (6.2oz) water

To learn more about dough temperature control click here.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

 

Toppings –

50g (1.75oz) cubed pancetta

Cherry tomatoes

Picked fresh thyme leaves

Olive oil to drizzle

Sea salt to sprinkle

Method

  1. In a large bowl combine the water, yeast, salt, whole wheat flour, and olive oil. Mix well to dissolve the salt. Add the white flour and mix to a dough. *Desired dough temperature 24C – 25C (75F – 77F).
  2. Cover and chill for 30 minutes.
  3. Fold #1.
  4. Cover and chill for 30 minutes.
  5. Fold #2.
  6. Cold ferment for 12 – 24 hours.
  7. Dust the dough with flour and tip it out on the table. Flatten it and shape into a rough triangle. Trim and reshape.
  8. Place on a piece of non-stick paper, cover and leave to proof for 1 hour. *During this time pre-heat your oven to 220C (428F) fan off.
  9. Cut and shape the dough, add the toppings and finish with a drizzle of olive oil and a pinch of sea salt.
  10. Bake for 22 – 25 minutes or until nicely browned all over.

Enjoy whilst fresh!

 

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

 

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

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