Christmas tree focaccia

To prepare the Christmas tree focaccia, first put the potatoes in a pot with cold water 1 and boil them for about 40 minutes from the boil (cooking time may vary depending on the size). Once cooked, let them cool and mash them with a potato masher in a bowl 2. In the meantime, pour the semolina and flour 0 into the bowl of a planetary mixer equipped with a leaf 3.

Add the crumbled yeast 4 and 200 g of cold water 5, then turn on at low speed. When a coarse mixture begins to form, add the mashed and cooled potatoes 6.

Replace the leaf with the hook and continue to knead at medium speed, also adding the salt 7. While the planetary mixer is running, pour the remaining water in a thin stream 8 and, finally, the oil 9.

When the dough is strung, grease your hands with oil and turn it over on the oiled work surface 10, then fold the edges from the outside inwards 11. Form a loaf, put it in an oiled bowl 12 and let it rise for an hour, covered with plastic wrap.

In the meantime, take care of the turnip tops: separate the most tender leaves from the stems 13. Bring a pot full of salted water to a boil and blanch the turnip tops for 5 minutes 14, then drain them in a bowl with water and ice to keep the color vivid 15. Transfer to a colander to remove excess liquid.

In a pan, flavor a drizzle of oil with a crushed clove of garlic 16. Add the turnip tops 17 and sauté them in the pan for 5 minutes over medium heat, then remove the garlic and season with salt 18.

Now take the leavened dough, turn it over on the oiled work surface and spread it from the ends by gently pulling them with your hands. Close the edges inwards 19 and form a slightly elongated loaf 20. Place the loaf inside a 30x40 cm Christmas tree-shaped mold oiled and spread it inside the mold with your fingertips until it completely covers it 21. If it should retract, let it rest for a few minutes and then continue. Let it rise for 30 minutes.

Meanwhile, prepare the flavored oil: pour the oil into a saucepan, add a clove of garlic in its skin 22 and heat it to a temperature of 60°. At this point, turn off the heat, remove the garlic and add the fresh chili pepper cut into rounds 23. Let it infuse while continuing with the recipe 24.

After the rising time, distribute the Taggiasca olives 25 and the Gaeta olives on the surface 26, then place the sun-dried tomatoes 27.

Add the turnip tops 28 and sprinkle with Maldon salt 29. Let it rise for another 10 minutes, then drizzle with the flavored oil 30.

You are ready for cooking 31: cook in a preheated static oven at 240° for 10 minutes, placing the mold on the bottom of the oven, then move it to the middle shelf and continue cooking for another 20 minutes. After the cooking time, take it out of the oven and let it cool in the mold 32, then unmold. Your Christmas tree focaccia is ready to be served 33!