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Rosemary Christmas Focaccia

  • 15 minutes - Rise: 1.5 hours - Bake: 30 minutes
  • Intermediate
  • Starter
Ingredients
FOR THE FOCACCIA
  • 2 teaspoons active dry yeast
  • 1 tablespoon cane sugar
  • 1 cup lukewarm filtered water (240ml)
  • 2 1⁄2 cups flour (350g)
  • 1 teaspoon salt
  • 1 tablespoon Monini Originale Extra Virgin Olive Oil
  • 6 tablespoons Monini Rosemary Flavored Extra Virgin Olive Oil
  • 1 tablespoon sea salt, to sprinkle on top
  • salt and pepper
FOR DECORATING
  • fresh rosemary sprigs
  • whole cherry tomatoes
Preparation
  • In a medium bowl, combine the warm water, sugar, yeast, extra virgin olive
    oil, and 1 tablespoon of flour. Mix to combine. Cover the bowl and let it sit
    for ten minutes to bloom.
  • After 10 minutes the yeast should be bubbly and active.
  • To the bubbly yeast mixture, add the flour and salt. Stir together to form a
    shaggy dough. Grease the sides of the dough lightly with olive oil. Cover
    the bowl and set it aside in a warm and non-drafty place to rise for one
    hour until doubled in size. I like to place the bowl into the oven with just the
    light on.
  • Drizzle 4-5 tablespoons of rosemary-flavored olive oil into a 9×13-inch
    baking tray. Once risen, turn the dough out onto the tray. Grease your
    hands with more oil and shape it roughly into a rectangle. Cover and let the
    dough rise for 30 minutes.
  • Then, drizzle the remaining olive oil on top of the dough and a little onto
    your hands. Press your fingers into the dough to create dimples over the
    surface.
  • Arrange the rosemary sprigs and cherry tomatoes in the shape of a
    Christmas tree.
  • Bake in a preheated oven at 355F/180C for 30 to 40 minutes. Sprinkle with
    sea salt.

Serve with more olive oil drizzled on top or a small bowl with olive
oil to dip into.

Add an extra touch
Rosemary Flavored Extra Virgin Olive Oil
CHEF
Jacqueline Wormington
Vegan food blogger who loves baking and home cooking