- 2 1/2 cups lukewarm water (567.5 ml)
- 1 package active dry yeast
- 2 teaspoons honey
- 5 cups bread flour (660 gams)
- 5 teaspoons Red Diamond kosher salt (I do not recommend regular salt)
- 4 tablespoons butter
- Kalamata Olives (30-40 approximately, depending on number of dimples)
- 9 tablespoons olive oil, divided
- Rosemary sprigs
- green olives
- Kalamata olives
- sliced purple onion
- sliced cherry tomatoes
- sliced bell pepper (whatever colors you like)
- 3 garlic cloves, minced (optional)
- 1/4 cup balsamic vinegar
- 1/4 olive oil
- 1/8 cup chopped green olives
- 1/8 chopped kalamata olives
- 2 tablespooons capers
- 2 tablespoons red bell pepper
- 2 tablespoons sun dried tomatoes
- Whisk yeast into warm water with honey. Allow to sit 5 minutes until it starts to foam and bubble around the edges.
- Add flour and kosher salt. Mix with your hands until shaggy dough is formed. (This means mix with your hands only until you can not see any flour streaks in the dough).
- Pour 3 tablespoons olive oil into bottom of stainless steel bowl.
- Add dough to bowl and use your hands or a spatula to turn dough and cover completely with oil.
- Cover the dough and place in refrigerator allow to rise overnight. This step is crucial.
- Remove dough from fridge.
- Grease a 12 inch cast iron skillet with butter.
- Pour 3 tablespoons of oil into the bottom of the skillet. Swirl olive oil around cookie sheet to cover it.
- While the dough is still in the bowl, take the left side and fold it to the right. Then take the right side and fold it to the left. Next, take the top of the dough and fold it down towards the bottom. Then pick up the bottom and fold it towards the top.
- Then, transfer dough to skillet.
- Now, you will stretch the dough into a rough round circle and make a hole in the center.
- Place a well greased oven safe bowl in the hole you made.
- Let the dough rise in a warm area until double in size – usually two to three hours.
- Once the dough has risen, preheat oven to 450 degrees.
- Dimple the focaccia with your fingers
- Sprinkle with more olive oil. (Approximately 2-3 tablespoons)
- Place olives, sliced bell pepper (whatever colors you like), sliced cherry tomatoes, and purple onion all over the dough.
- If you add rosemary, brush your rosemary sprigs with additional olive oil and place randomly on bread. Brushing with olive oil keeps the springs from burning in the oven.
- Bake the focaccia on the bottom rack on top of a cookie sheet in your oven until puffed and golden, approximately 20 minutes. By baking on the bottom rack, you get the crispiest crust.
- Remove the cast iron skillet from the baking sheet immediately so that the bottom crust does not steam in the skillet.
- Remove the bowl from the center of the baked focaccia. You now have a wreath.
- Place a large plate over the skillet, and flip the skillet over onto the plate. The skillet will be very hot so use caution and oven mitts.
- The focaccia should release easily from your well seasoned cast iron skillet. However, it will be upside down.
- Place another plate on top of the focaccia (that is upside down), and flip it again.
- By doing this, your toppings don’t fall out of the focaccia now the wreath is right side up.
- Place your dipping oil in the center of the wreath.
- You can slice the focaccia and leave in the shape of the wreath to make it easier to serve.
- Mix all ingredients together.
- You can make ahead of time and store in the fridge until ready.
- Once you flip the wreath for the final time, you may drizzle with additional melted butter and grated garlic.
- I use kosher salt, table salt is too salty.
- Prep Time: 40 minutes (plus rising time)
- Cook Time: 18-22 minutes
- Category: breads
- Cuisine: American
Keywords: wreath focaccia, holiday focaccia