Todd Daughenbaugh and his wife, Leigh, have recipes they hold close to their hearts that you won’t find in their bakery, but they are happy to share. “We do have a special-order focaccia at our shop, but our family Christmas focaccia is pared down for the home cook, and it comes out beautifully every time,” Leigh says. The couple recommends adorning the bread with basil and pomegranate arils to resemble holly.

Christmas Focaccia
Courtesy of Fresh Start Cafe and Bakery in Delaware

Makes a 9-by-13-inch pan

INGREDIENTS
1 3/4 cups lukewarm water
2 teaspoons yeast
4 cups bread flour
1 teaspoon table salt
2 tablespoons olive oil
Fresh basil leaves
Pomegranate arils
1/3 tablespoon sea salt

DIRECTIONS
Combine flour and salt in a bowl and set aside. Combine yeast and water in a mixing bowl. Let sit for 5 minutes to get frothy. Add the flour and salt mixture and combine well. (The dough will be very sticky.)

Form into a rough ball. Drizzle with 1/2 tablespoon olive oil and cover with plastic wrap. Let rise in a warm space until doubled in size (about an hour, depending on room temperature).

Coat your 9-by-13-inch baking dish with 1/2 tablespoon olive oil. Pour the dough into the baking dish and stretch it into the corners, making it as even as possible. Cover the dough with 1 tablespoon olive oil and spread with a spatula or your fingers. Cover with plastic wrap and let it rise in a warm space until doubled in size, about an hour.

Preheat oven to 400 F. Remove plastic wrap. Use your fingers to make dimples all over the dough. (Press down until touching the bottom of the pan.) Arrange your basil leaves and pomegranate arils to look like holly bunches. Sprinkle with sea salt. Bake for 22 to 25 minutes.