Delicious Christmas Focaccia with Festive Toppings Galore

Delight in this Christmas Focaccia, a festive centerpiece with vibrant toppings, perfect for your holiday gatherings.

Scale

500 grams Strong White Bread Flour (All-purpose flour can be used as a substitute.)
300 ml Warm Water (Ensure it’s around 100°F (38°C).)
7 grams Active Dried Yeast (Instant yeast can be used as well.)
1 teaspoon Cinnamon (Can substitute with nutmeg or allspice.)
50 ml Extra Virgin Olive Oil (Vegetable or avocado oil can be used.)
1 teaspoon Salt
2 tablespoons Fresh Rosemary (Thyme or other dried herbs can be substitutes.)
2 tablespoons Fresh Parsley (Basil or cilantro can be used as alternatives.)
100 grams Pomegranate Seeds (Dried cranberries or halved red grapes work as substitutes.)

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In a large mixing bowl, combine warm water, yeast, cinnamon, olive oil, and salt. Gradually add the strong white bread flour until it forms a rough dough. Cover this mixture and let it rest for 30 minutes.
Transfer the dough onto a floured surface and gently perform a stretch-and-fold technique. Place it back in a bowl, cover, and let it rise in a warm environment for 1.5 hours.
Line a 12×18 inch baking tray with parchment paper and drizzle a bit of olive oil. Shape your risen dough neatly into the tray, then allow it to rise for an additional 2 hours.
Preheat your oven to 400°F (200°C) about 30 minutes before baking.
Use your fingers to create dimples all over the dough’s surface. Scatter rosemary, parsley, and pomegranate seeds, then drizzle with olive oil.
Sprinkle some sea salt over the top and bake for 25-30 minutes until golden brown. Allow to cool completely before slicing.