Christmas tree lagana bread

In the mixer bowl combine a quarter cup of flour, one and a half teaspoons of active dry yeast, two teaspoons of sugar and two cups of lukewarm water; do not mix.

Let sit about eight minutes, until a cloudy foam forms on top, to check the yeast is alive.

Mix 520 grams of flour with two teaspoons of salt.

Add a quarter cup of olive oil to the foamy yeast, then the flour and salt.

Knead with the dough hook 10 to 12 minutes on low speed.

Toss the very wet, sticky dough in a bowl greased with a couple of tablespoons of olive oil and cover with plastic wrap.

Rise in a warm place until doubled; a dryer run five minutes with clean towels, then switched off, works as a warm spot. It took an hour and a half; it can also rise overnight in the fridge.

Drizzle olive oil into a cast iron pan, sprinkle fine semolina over the bottom, and spread the dough evenly in it.

Rise uncovered in a warm place, such as on top of the oven while it preheats to 425F, until almost doubled; it took 25 to 30 minutes.

Drizzle more olive oil over the top and dimple with the fingers as for focaccia.

Lay a rosemary sprig down the centre and form branches like a Christmas tree; place cherry tomatoes under each branch and scatter leftover sprigs around.

Sprinkle with a little salt and bake at 425F for 30 to 35 minutes; it baked 30 minutes, golden brown.

Rest about 15 minutes before serving.

variation: for less colour on top, bake at 400F for 30 minutes and keep an eye on it.