Pamela Simmons
APR, CFRE, CTT (she·her·hers)
Winnipeg, Manitoba
Holiday Recipe: Pam’s Focaccia Holiday Wreath
Making focaccia became my comfort ritual during the pandemic, as quiet times in the kitchen turned into a canvas of flour, olive oil, and imagination. What started as simple pans of bread soon evolved into full-fledged focaccia “art,” with herbs, tomatoes, and vegetables arranged into little seasonal scenes for every occasion. Now, this focaccia bread wreath has become a cherished tradition, and the best part is still seeing my guests’ faces light up when this decorated, shareable centrepiece arrives at the table.
Ingredients
Focaccia Bread
- 3 1/4 cups unbleached bread flour
- 2 cups warm water, at approximately 95°F
- 1 1/2 teaspoons active dry yeast
- 1 ¼ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
Topping for decorating
- 3 tablespoons olive oil
- Rosemary sprigs
- Dried cranberries (fresh could work)
- Pomegranate seeds
- Thinly sliced lemon, about 6 slices
Directions
- Add the bread flour, yeast, and salt to the bowl of an electric mixer fitted with a dough hook. Turn the mixer on low speed for 15-20 seconds to distribute the ingredients evenly. Add the warm water. Mix on low speed for 5 minutes, ensuring all ingredients are well incorporated. The dough will be very wet, loose, and sticky. Remove the bowl from the mixer and cover with plastic wrap.
- Let the dough rest in a dry, warm spot for 30 minutes. After resting, lightly dampen your hands to work with the dough. Lift the dough from one end and fold it into the centre – repeat this all around. Cover the bowl again with plastic wrap, then let it rest for another 30 minutes, or until it has doubled in size.
- Use a round pan with a hole, like an angel food cake pan, or a small glass covered in foil and lined with foil to mimic a round pan. Add 2 tbsp of olive oil to the centre. Thoroughly oil the pan, then place the focaccia inside. Spread with a spatula. Be careful not to trap bubbles in the dough during this process. Let the dough rest in a warm, uncovered spot for another 30 minutes. (Sometimes, I let it rise overnight).
- Preheat the oven to 400°F.
- With oiled fingers, gently stretch the dough to cover the whole pan. Make indentations in the dough with your fingers to create dimples all over. Add toppings to form a wreath. Be creative; you can use olives, cherry tomatoes, etc. Sprinkle with kosher or flaky sea salt. Finish with a generous drizzle of olive oil over the dough.
- Bake for 40-50 minutes, or until the crust is golden brown. Use a spatula along the edge of the pan. Serve and slice as needed.