Festive Focaccia

Ingredients:

For the Dough:

• 2 1/2 cups (600 ml) lukewarm water
• 1/2 teaspoon active dry yeast
• 2 1/2 teaspoons (15 grams) honey
• 5 1/3 cups (800 grams) all-purpose flour
• 2 tablespoons (18 grams) Kosher salt (or 1 tablespoon fine sea salt)
• 1/4 cup (50 ml) extra-virgin olive oil (and extra to grease the pan and drizzle on top)
• Flaky salt for finishing

For the Brine:

• 1 1/2 teaspoons (5 grams) Kosher salt
• 1/3 cup (80 ml) lukewarm water

Decorative Toppings:

• Fresh rosemary sprigs (for branches)
• Halved cherry tomatoes (for ornaments)

Directions:

1. In a medium bowl, stir together water, yeast, and honey until dissolved.
2. In a large bowl, whisk flour and salt together. Add the yeast mixture and olive oil to the dry ingredients. Stir with a rubber spatula until just combined, scraping down the sides of the bowl. Cover with plastic wrap and leave at room temperature to ferment for 12-14 hours, until the dough has at least doubled in size.
3. Spread 2-3 tablespoons of olive oil evenly onto an 18x13-inch rimmed baking sheet. Transfer the dough into the baking sheet.
4. Pour 2 tablespoons of olive oil over the dough and gently stretch it toward the edges of the pan. Allow the dough to rest for 30 minutes, stretching it again if needed to reach the edges.
5. Dimple the dough by pressing your fingertips into it. Mix the brine ingredients until the salt dissolves and pour it over the dough, ensuring it fills the dimples. Proof for 45 minutes, until the dough is light and bubbly.
6. Preheat the oven to 450°F (235°C) 30 minutes into the proofing time. Place a baking stone or an inverted baking sheet on the oven rack to preheat.
7. Before baking, arrange rosemary sprigs, halved cherry tomatoes, and any other desired toppings in the shape of a Christmas tree. Sprinkle the dough with flaky salt.
8. Bake directly on the stone or inverted pan for 25-30 minutes, until the bottom crust is golden and crisp. Move the pan to the upper rack and bake for an additional 5-7 minutes to brown the top.
9. Remove from the oven and brush or drizzle with 2-3 tablespoons of olive oil. Let cool for 5 minutes, then transfer to a cooling rack to cool completely.