Focaccia Pull-Apart Christmas Tree Bread is the herbed bread that can be prepared during holidays. I tried to make a soft herbed bread, but I over-baked the bread as I did for German Chocolate Cake. Mine turned out a little hard compared to the focaccia. The focaccia will be crisp on top and soft in the middle.
Since I baked for the holiday menu, I rolled them into the Christmas tree. If you don’t like to make a tree, bake them in a square or rectangular pan. The mistake I did was if you bake as a whole dough it takes a little longer than you make them into individual rolls. You can use any type of herbs in the oil that you prefer. The bread flour will be perfect for the focaccia bread. All-purpose flour also works equally well.
I have never tried second proofing in the refrigerator for more than a day. Many websites/books have mentioned while proofing for the second time refrigerate overnight and bake in the morning or the dough stays good and nice after a day or two. If you are preparing for a party or for any holidays you can prove a little earlier and you can bake at the right time.
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Food for the thought
“Stress makes you believe that everything has to happen right now.
Unknown
Faith reminds you that everything will happen at the right and perfect time”
Benefits of the ingredients (source)
Herbs: Herbs boost Psychological health, are rich in antioxidants, antibacterial and anti-fungal, and fight Infections.
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Steps for preparing Focaccia Bread
- Prepare herb oil: In a bowl add cilantro, Italian seasoning, pepper, salt, and crushed garlic. Warm the oil and pour it on the herbs and allow the flavors to steep into the oil.
- Prepare Bread: Combine yeast, sugar in the lukewarm water and allow to rest for 10 minutes.
- Add flour and salt. Stir in yeast mixture and oil.
- Transfer into a bowl and cover with plastic wrap and let it rest for an hour or till it doubles.
- After it doubles, then roll the dough into 25 small balls. Place them like a Christmas tree on a baking sheet.
- Use your fingertip to dimple the dough. Pour herb oil evenly over the top.
- Bake at 350 deg F for 15 minutes or till the toothpick inserted in the middle comes out clean.
Variations
- Mix any fresh herbs as you like.
- The store-bought infused oil can also be mixed together.
- I used a combination of whole wheat flour and all-purpose flour. Use bread flour or all-purpose flour for lighter bread.
- Whole wheat bread yields dense bread.
- If baking on a normal day, place them in a rectangular tray and make dimples and pour herb oil on them.
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Questions/Tips
What flour should I use for Focaccia bread?
I have used a combination of whole wheat flour and all-purpose flour. Bread flour will be idle for this bread. The Whole wheat bread flour or regular bread flour.
How to shape a focaccia bread?
Roll the dough into 25 small balls. Place them as a christmas tree or transfer the whole dough to a greased rectangular pan of 9″ by 12″ baking tray.
Why should I dimple the focaccia bread?
The dimple allows the bread to absorb the oil and allows like a pot to hold the olive oil and makes the bread soft.
Can I store the dough in the refrigerator?
Yes. The dough can be stored for 2 days in the fridge. allow it to bring to room temperature and bake in the oven.
How long can you keep the bread?
The bread stays well for 2-3 days at room temperature.
What to eat with focaccia?
Olive oil can be used as a dip. It can be served as an appetizer or served with mashed potatoes, soup, or salad.
Should I use dry or fresh herbs for focaccia?
You can use both dry and fresh herbs. Personally, I love fresh herbs. While using dry herbs the herbs become drier when baked.
How long should I infuse the herbs in oil?
Soak the herbs in warm oil to infuse. You can infuse until the dough is set for proofing.
Meal prep/ How to store
To store focaccia, Wrap them and store them in the refrigerator for a week. To freeze, slice the focaccia and wrap each slice individually in aluminum foil or cling wrap. Frozen focaccia will stay good for about 3 months.
To thaw frozen focaccia, remove from the freezer and allow to sit at room temperature for about 30 minutes. Then unwrap the focaccia and keep them in the oven till warm.
Recipe card for Focaccia Pull-Apart Christmas Tree Bread
Focaccia Bread
Ingredients
- 3 cups All purpose flour or bread flour
- 2 tsp instant yeast
- 2 tbsp olive oil
- 1.5 cups lukewarm water
- 2 tsp salt
- 1 tbsp sugar
Herb oil
- 1/4 + 1/8 cup olive oil
- 1/4 cup mixed fresh herbs cilantro, parsley
- 1/4 tsp dried basil
- 1/4 tsp Italian seasoning
- 2 tbsp crushed garlic
- 1 tsp crushed red pepper
- salt to taste
Instructions
Herb oil
- In a bowl add cilantro, Italian seasoning, pepper, salt, and crushed garlic. Warm the oil and pour it on the herbs and allow the flavors to steep into the oil.
For bread
- Combine yeast, sugar in the lukewarm water and allow to rest for 10 minutes.
- In the stand mixer or food processor add flour and salt. Stir in yeast mixture and oil. Use the dough hook and mix for 5 to 7 minutes.
- Transfer into a bowl and cover with a plastic wrap and let it rest for an hour or till it doubles.
- After it doubles, then roll the dough into 25 small balls. Place them as a christmas tree or transfer to a greased rectangular pan of 9" by 12" baking tray.
- Use your fingertip to dimple the dough leaving equally spaced. Pour herb oil evenly over the top.
- Bake at 350 deg F for 15 minutes or till the toothpick inserted in the middle comes out clean.
Notes
- I used 1.5 cups whole wheat flour and 1.5 cups all-purpose flour.
- If using whole wheat flour, you may need to add 1/4 cup water.
- After shaping, or placing it in the rectangular pan, you may allow to proof it one more time.