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Tree Focaccia with Pear, Pearl Onions, Cherry Tomatoes, and Rosemary Recipe

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4.4 from 55 reviews

This festive Tree Focaccia recipe transforms a classic Italian bread into a beautifully shaped, aromatic centerpiece perfect for holiday gatherings. The dough is simple and fluffy, topped with fresh rosemary sprigs and vibrant vegetables like pears, pearl onions, cherry tomatoes, and red onions to create a delicious and visually stunning bread with a savory, herb-infused flavor.

Ingredients

Dough Ingredients

  • 3 cups bread flour
  • 1/4 tsp active dry yeast
  • 1 1/4 tsp coarse salt
  • 1 2/3 cups warm water

Toppings

  • Pear slices
  • Pearl onions
  • Cherry tomatoes
  • Thinly sliced red onion
  • Fresh rosemary sprigs
  • Coarse salt (for sprinkling)
  • Plenty of olive oil (a few tablespoons)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the bread flour, active dry yeast, and coarse salt. Gradually add the warm water while stirring until a sticky dough forms. Mix well until all the flour is hydrated.
  2. First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 1 to 2 hours, or until it has doubled in size.
  3. Shape the Dough: Once risen, transfer the dough onto a generously oiled baking sheet. Gently stretch and press the dough into the shape of a Christmas tree, starting with a triangle for the body and a smaller rectangle or triangle for the trunk.
  4. Add Toppings and Decorations: Drizzle olive oil generously over the dough. Arrange pear slices, pearl onions, cherry tomatoes, and thinly sliced red onions artistically on the dough to resemble ornaments on the tree. Insert fresh rosemary sprigs as pine needles throughout the bread. Sprinkle coarse salt evenly over the top.
  5. Second Rise: Allow the decorated dough to rest for another 30 to 45 minutes to puff slightly before baking.
  6. Bake the Focaccia: Preheat the oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes or until the crust is golden brown and crisp. The vegetables on top should be lightly roasted.
  7. Cool and Serve: Remove the focaccia from the oven and let it cool slightly on a wire rack. Drizzle a little more olive oil if desired, slice, and serve warm or at room temperature.

Notes

  • Use a bread flour for a chewier and more elastic focaccia texture.
  • Warm water should be around 100°F (38°C) to activate the yeast effectively.
  • If you prefer a more pronounced herb aroma, lightly crush rosemary sprigs before placing on the dough.
  • Feel free to substitute vegetables and toppings based on seasonality or preference.
  • The dough can be prepared a day ahead and refrigerated overnight; allow it to come to room temperature before shaping.

Find it online: https://recipethrive.com/tree-focaccia-with-pear-pearl-onions-cherry-tomatoes-and-rosemary-recipe/