Festive No-knead Focaccia

9 Ingredients

Number of servings

2teaspoons dried yeast
5 cups Woolworths plain flour
1tablespoons sea salt flakes
1/3 cup extra virgin olive oil
1 punnet rosemary
1/2 punnet sage, leaves picked
160grams Mix-a-Mato® tomatoes
1 small French shallot, thinly sliced
60grams green olives, sliced

Description

Decorated with rosemary and Mix-a-Mato tomatoes in the shape of a Christmas tree, this tasty, aromatic no-knead focaccia adds a lovely touch to any festive spread. It's perfectly crisp on the outside and soft in the middle.

Prepping tip:

You can make this recipe a day ahead. Store cooled focaccia in an airtight container in a cool, dark place.

Method

Step 1 of 4

Whisk together yeast and 3 cups lukewarm water. Add flour and salt and mix until dough just comes together. Coat the inside of a large clean bowl with 1 tbs oil. Transfer dough to oiled bowl and cover. Refrigerate for 8 hours or overnight.

Step 2 of 4

Preheat oven to 220°C/200°C fan-forced. Line a large shallow baking tray with baking paper. Carefully transfer dough to tray and drizzle with 2 tbs remaining oil. Use oiled hands to gently stretch the dough to fit the shape of the tin, if required.

Step 3 of 4

Leave dough to proof at room temperature for 1 hour or until almost doubled in size. Drizzle with remaining oil. Dimple focaccia with fingers.

Step 4 of 4

Using the image as a guide, decorate focaccia with herbs, tomatoes, shallots and olives in a Christmas tree shape. Bake focaccia for 25 minutes or until golden, covering focaccia with foil if toppings begin to brown too quickly. Drizzle with remaining oil to serve.