Star Focaccia is an easy and tasty recipe to serve as an appetizer for the Christmas holidays.
If you don’t have many ideas, I suggest you also prepare the bacon and Philadelphia snacks and the trio of savory pastries.
Alternatively, if you don’t have a star mold or don’t want to purchase one, you can make the focaccia in a 20x30cm mold.
The sandwich focaccia is a spectacular appetizer, much loved during the holidays.
Unlike the Nutella star brioche, this version is based on a savory dough that, once baked, is filled with cold cuts and cheeses. It’s super tasty and very soft, and if you try it, let me know. As usual, I remind you to stay updated through my social channels on Facebook and Instagram
Other appetizers for the Christmas holidays that may be useful to you:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 2 tsp sugar
- 2 cups milk
- 1 tsp dry yeast
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 5 tbsps vegetable oil
- 2 tsp salt
- to taste sesame seeds (for garnishing)
- 1/2 cup spreadable cheese
- 2 cups arugula
- 7 oz prosciutto
Tools
- 1 Mold
- Whisks
How to Make Star Focaccia
In a large bowl, pour the milk, yeast, sugar, and oil, and mix vigorously. Gradually, incorporate the salt and flours, continuing to mix.
At this point, transfer the mixture into the star mold, previously buttered and floured. Let it rise in the oven turned off with only the light on for at least an hour.
After the resting time, garnish with sesame and poppy seeds. Bake in a preheated oven at 356°F for 30-35 minutes.
Remove from the oven and let it cool, then cut it in half. Spread the base with the spreadable cheese, prosciutto, arugula, and sliced tomatoes, then season with a pinch of salt and extra virgin olive oil. Close with the top part of the focaccia, press well, and serve.
Storage and Tips for Star Focaccia
You can store the sandwich cake at room temperature for up to two days. I recommend filling it only right before serving. You can also choose a slightly different filling, for example with tuna sauce, or with salmon, arugula, and mayonnaise.
