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Festive Focaccia

with Chicken Bone Broth Garden Herb
No Dairy Added
recipe-difficulty
Not too tricky
recipe-serves
8
ready-in
4hrs 30mins + overnight proving
Festive Focaccia

Say hello to the fluffiest Festive Focaccia your mouth has ever met! Decorated in some Christmas coloured nutrition and tied in a cherry tomato and cucumber bow for good measure. Focaccia is one of those housewarming sides that really levels up the entire festive spread, and this one also just happens to have energy, immunity and gut wellbeing benefits thanks to Chicken Bone Broth, Garden Herb.

This recipe was inspired by Lace Bakes

Sides & Snacks
Mediterranean inspired
Pantry Items
View in metric
  • 4 cups bread flour
  • 2 cups lukewarm water
  • 0.35 oz (about 1/3 tsp) salt
  • 0.25 oz (about 1 tsp) dry yeast
  • 2 tbsp olive oil

Toppings:

  • 2 tbsp extra virgin olive oil
  • 2 sprigs fresh rosemary leaves
  • 1 tbsp Chicken Bone Broth Garden Herb
  • 5 tbsp olive oil for finishing
  • Flaky sea salt (to taste)
  • 1 pint cherry tomatoes, halved
  • 1-2 cucumbers, peeled into 5 ‘ribbons’
  • 1 sprig of rosemary
  • Basil micro herbs (or 1 bunch of basil, using all the small leaves)

Day 1

  1. Mix water, and instant yeast with lukewarm water and set aside for 10 mins to ‘come alive’. The yeast should start to bubble up in that time. 
  2. Meanwhile combine the bread flour and salt in a large bowl. Add the enlived yeasty water and mix well until fully combined - will be sticky. 
  3. Cover with 2 tbsp olive oil and make sure is it coated on top
  4. Cover with plastic wrap or a damp tea towel and place in the fridge overnight for a long slow prove

Day 2

  1. Transfer the dough to a well-oiled or non-stick baking dish.
  2. Proof for 2-4 hours (depending on how warm the day is - the dough should have doubled in size and be light and ‘puffy’
  3. Preheat oven at 390F for at least 30 min
  4. Dimple and add halved cherry tomatoes and rosemary leaves to make it look like little cherries, sprinkle with salt.
  5. Bake for 25-35 min.
  6. Mean while, mix olive oil and broth together, and arrange the sliced cucumber ribbons into a bow shape - one ribbon per loop, one ribbon per tail, one ribbon in the middle.
  7. Remove from the oven and move the focaccia out of the dish straight away. Brush with olive oil and broth mixture. Let it cool for about 10 minutes on a cooling rack. Add the little basil micro leaves to the top of the cherry stems (rosemary), and add your cucumber bow to the centre.