Festive Focaccia

Serves 4-6 Prep Time 30 minutes   Cook Time 25 minutes   Rated:

Focaccia, a popular Italian flatbread, has ancient origins dating back to Roman times. It is thought it evolved from ancient Etruscan flatbreads and became a staple in the Liguria region of Italy. The name 'focaccia' is derived from the Latin word 'panis focacius', meaning hearth bread, reflecting its traditional baking method on hot stones or in the hearth. I am always going to call it focacius from now on!

Whilst the ancient Romans probably didn't celebrate Christmas that often, (!!) we thought it was time we trotted out our inner artist to bring you a completely non authentic focacius sporting some of our artwork with sticks and twigs. (All completely edible herbs of course) and a little jewel of pomegranate just finished it off nicely, we hope you agree.

What we are sure you will agree on, is that this is a very delicious flat bread to serve any time of year, but also makes a gorgeous gift wrapped in a new tea towel for a friend who appreciates your cooking!

Merry Christmas 2023.

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Place the flour and salt into the Thermomix bowl and blend 5 sec/speed 5.


Add yeast and water and knead 4 min/Interval/dough setting.


Pour EVOO into a large bowl and tip the dough into the bowl. Using a silicone spatula, turn the dough by folding in from the edges, bringing some of the EVOO into the dough as you fold.


Cover with cling film and allow to rest for 30 minutes. Repeat this process 2 more times. The oil will incorporate into the dough, but not fully. This is OK. Cover and rest until doubled and bubbly. Transfer to the tray you will use on the last fold and gently push into rectangle shape. Allow to rise until bubbly and well proved. Dimple with your fingers gently, (do not pop the bubbles) and leave it longer than you think you should to get nice and airy.


Preheat the oven to 200°C.


Place sage and rosemary leaves in a Christmas tree shape on the dough. Add pomegranate arils for the "baubles" or you could use frozen cranberries. Let your inner artist out!


Let rest for 30 minutes, uncovered. Sprinkle with salt flakes.


Bake for 20-25 minutes until browned. Serve hot.

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