Christmas Wreath Sourdough Focaccia

Light airy focaccia garnished with rosemary and cherry tomatoes.

Garnish the dough with sea salt, rosemary, and cherry tomatoes before baking.

Demold the bread and serve it.

Ingredients

Dough

• 350g (1 1/2 cups) warm water

• 450g (3 3/4 cups) bread flour

• 1 tbsp sugar

• 200g (1 cup) sourdough starter

• 10g (1 tsp) salt

• 100ml (1/3 cup plus 2 tbsp) rosemary-infused olive oil

Topping

• Coarse sea salt

• Fresh rosemary

• Cherry tomatoes, halved

Instructions

1. Combine all of the dough ingredients except the oil. The dough will be extremely wet but do your best to combine it thoroughly.

2. Place the dough in a well-oiled bowl and cover it. Let it sit until puffy, about 4-12 hours, depending on how active your starter is.

3. Spread 80ml of the olive oil in a bundt pan. Place the dough in the pan and rotate it to ensure all of the dough is coated. Cover the pan and let it rise until doubled in size, about 4-12 hours, depending on how active your starter is.

4. Preheat the oven to 460 F. Spread the remaining 20ml of olive oil on top of the dough. Sprinkle sea salt on the dough, and garnish it with rosemary and cherry tomatoes.

5. Bake the loaf for 20-30 minutes, or until lightly browned on top with some darker spots. Let the loaf sit in the pan for 10 minutes before unmolding.