It's past your bread time!

Rockin’ around the breadstick tree! Get the party started with this festive feast by Siúcra and Catherine Fulvio.

Served with some delicious dips, this will make the perfect pairing with some festive drinks when entertaining this season.

For the breadstick tree:

400g 00 flour

1 tsp salt

2 tbsp Siúcra Caster Sugar

1½ tsp fast action dried yeast

3 tbsp olive oil

200ml warm water

Approx. 60g of basil pesto or flavour of choice

Oil, to glaze

Egg wash, to glaze

 

Method:

Place the flour, salt, caster sugar, yeast and olive oil in the bowl of a mixer fitted with a dough hook.

Mix in enough of the warm water to form a soft dough.

Run the machine for four to five minutes, until the dough is spongy and smooth, and has come away from the sides of the bowl.

Add a little more flour if the dough is too sticky.

Generously brush a large bowl for proving the dough with olive oil. Shape the dough into a ball and place it in the oiled bowl. Cover with plastic wrap, leave to rise in a rising oven or warm place for about 1½ hours or until it has doubled in size.

Ensure that the pesto is spreadable - if too thick, add a teaspoon of oil.

Take the dough out of the bowl and knead for two minutes on a lightly floured surface.

Roll out the dough, and place on a lined baking tray. Cut out a basic Christmas tree shape (a clean pair of scissors is ideal), then cut in from both sides leaving an uncut four cm space in the centre to resemble the trunk of the tree.

Spread over the pesto, twist the dough without stretching it too much.

Ensure that it is a neat Christmas tree shape.

Brush with oil and cover with plastic wrap loosely and leave for 20 to 25 minutes until about doubled in size.

Preheat the oven to 200°C/fan 180°C/gas 6.

Brush the dough with egg wash and bake for 20 to 25 minutes until cooked and golden.

Serve warm.