1. Activate the Yeast

• Combine 1/4 tsp of active dry yeast with 1 2/3 cups of warm water in a small bowl. Let it sit for 5 minutes until foamy.

2. Mix the Dough

• In a large mixing bowl, stir together 3 cups of bread flour, 1 1/4 tsp coarse salt, and the activated yeast mixture. Mix until the dough is sticky and shaggy.
• Drizzle olive oil generously over the dough to prevent sticking.

3. Rest the Dough

• Cover the bowl with a clean kitchen towel and let it rise at room temperature for 8–12 hours (overnight is ideal). The dough should double in size.

4. Shape the Dough

• Preheat your oven to 425°F (220°C).
• Lightly oil a baking sheet. Transfer the dough onto the sheet and use your hands to press and shape it into a triangular tree shape.

5. Decorate the Tree

• Arrange pear slices as ornaments on the tree.
• Add fresh rosemary sprigs to resemble tree branches.
• Sprinkle the dough with coarse salt for added texture and flavor.

6. Bake the Focaccia

• Drizzle plenty of olive oil over the decorated dough.
• Bake in the preheated oven for 20–25 minutes until golden brown and crispy on the edges.

7. Serve and Enjoy

• Allow the focaccia to cool slightly before slicing.
• Serve warm or at room temperature as part of your holiday spread.