The Only Appetizer You Need This Year: Tear & Share Focaccia Wreath

Stop everything you are doing right now. Furthermore, clear your calendar and prepare to become the undisputed champion of holiday entertaining. This Tear & Share Focaccia Wreath is not just another appetizer; it is a show-stopping centerpiece that will have your guests talking for weeks. Imagine a soft, airy focaccia dough, infused with rich olive oil and fragrant rosemary, baked into a beautiful wreath shape. Consequently, each piece pulls away effortlessly, revealing a tender, cloud-like crumb perfect for dipping and sharing.

This recipe transforms simple ingredients into pure magic. The dough is surprisingly forgiving, making it an excellent project for bakers of all levels. As it bakes, your kitchen will fill with an aroma so inviting it could sell a house. Ultimately, this Tear & Share Focaccia Wreath is more than food; it is an experience. It encourages conversation, laughter, and that wonderful feeling of gathering around something truly special. This year, elevate your appetizer game with the only recipe you will truly need.

Quick Recipe Highlights

• Flavor Profile: This focaccia wreath boasts a savory, herbaceous flavor with a deep, satisfying saltiness from a flaky sea salt finish. The olive oil creates a rich base, while the fresh rosemary adds a classic, aromatic note that is both comforting and elegant.
• Texture: Expect a delightful contrast between a crisp, golden-brown exterior and an incredibly soft, open, and airy interior. The classic dimpled surface creates perfect little pockets to hold the olive oil and herbs.
• Aroma: The scent of yeast, high-quality olive oil, and fresh rosemary baking together is unmistakably warm and welcoming. It is the kind of aroma that immediately makes a house feel like a home.
• Visual Appeal: The wreath shape is stunning and festive, making it a natural centerpiece for any table. The golden-brown crust, glistening with oil and studded with green rosemary, is simply gorgeous.
• Skill Level Needed: This recipe is perfect for beginners. While it involves yeast, the process is straightforward and the dough is very forgiving. There is no complicated shaping or kneading required.
• Special Equipment: You only need a standard baking sheet and a medium-sized mixing bowl. A stand mixer with a dough hook makes mixing easier, but you can absolutely achieve great results by hand.

Recipe Overview

• Difficulty Level: We classify this as an easy recipe because it relies on simple techniques. The dough does most of the work during the rising times. There is no intricate shaping; you simply arrange dough balls in a circle. Consequently, even a novice baker can achieve professional-looking results with minimal stress.
• Category: This dish fits perfectly into the appetizer and bread categories. It is an ideal starter for a dinner party, a fantastic addition to a brunch spread, or a wonderful side for soups and salads.
• Cuisine: This recipe has its roots in Italian cuisine, specifically the Liguria region famous for focaccia. We have adapted the traditional flatbread into a shareable wreath format, making it perfect for modern entertaining.
• Cost: This is an incredibly cost-effective appetizer. The primary ingredients are flour, yeast, water, and olive oil. Fresh rosemary is the only potential splurge, but a small plant is a worthwhile investment that will keep giving.
• Season: While delicious year-round, this wreath truly shines during the fall and winter holidays. Its warm, hearty flavors and festive shape make it a natural fit for Thanksgiving, Christmas, and New Year’s Eve gatherings.
• Occasion: This is the ultimate party appetizer. It is perfect for holiday parties, potlucks, game day gatherings, or any casual get-together where sharing food is the main event.

Why You’ll Love This Tear & Share Focaccia Wreath

First and foremost, the taste and texture are utterly irresistible. The combination of a crisp, olive oil-infused crust with a soft, pillowy interior is a textural dream. Each bite delivers a savory punch from the sea salt and the earthy fragrance of fresh rosemary. Moreover, the act of tearing and sharing the bread creates a fun, interactive dining experience that breaks the ice and gets everyone involved. This is not a stuffy, formal dish; it is meant to be enjoyed with your hands, fostering a sense of community and comfort.

From a convenience standpoint, this recipe is a lifesaver for a host. You can prepare the dough hours in advance, allowing it to rise slowly in the refrigerator. This means you are not stuck in the kitchen while your guests arrive. When you are ready, simply shape the wreath, let it come to room temperature, and bake. The result is a warm, fresh-from-the-oven appetizer that looks like you spent all day slaving over it, when in reality, the yeast did most of the heavy lifting.

Nutritionally, homemade focaccia is a better choice than many store-bought appetizers. You control the quality and quantity of the oil and salt. Furthermore, using unbleached flour provides more nutrients than highly processed white flour. While it is certainly a treat, it is made from wholesome ingredients without any preservatives or artificial additives. You can feel good about serving this to your family and friends.

The social value of this Tear & Share Focaccia Wreath cannot be overstated. It serves as a beautiful centerpiece that immediately makes a table look abundant and welcoming. It encourages conversation as people lean in to tear off a piece. It is a fantastic conversation starter and sets a relaxed, joyful tone for any meal. Essentially, it is more than food; it is a tool for connection.

Finally, this recipe is incredibly cost-effective. For the price of a basic bread dough and a few sprigs of rosemary, you can create an appetizer that feeds a crowd. Compare that to the cost of a fancy cheese board or prepared hors d’oeuvres from a supermarket. This wreath delivers maximum impact for a minimal investment, making it accessible for any budget.

Historical Background and Cultural Significance

Focaccia’s history is deeply woven into the fabric of Italian culinary tradition, with its origins tracing back to ancient Rome. The name itself is derived from the Latin word ‘focus,’ meaning hearth or fireplace. Originally, this flatbread was baked directly on the hot stones of the hearth, making it one of the most primitive forms of leavened bread. Consequently, it was a staple for common people and soldiers alike due to its simple, satisfying ingredients.

The recipe evolved significantly throughout the centuries, particularly in the Liguria region of Northwestern Italy. Here, bakers perfected the art of the soft, oily dough that we recognize today. Genoa, the capital of Liguria, became the epicenter of focaccia production. Each family often had its own secret recipe, passed down through generations. The addition of olive oil was not just for flavor; it was a practical way to preserve the bread for a short time, especially in the humid coastal climate.

Over time, regional variations emerged, showcasing local ingredients. In Recco, a town near Genoa, a famous version called Focaccia di Recco is made without yeast, consisting of two thin layers of dough stuffed with stracchino cheese. In contrast, the Bari version from Puglia is topped with tomatoes and olives. Our Tear & Share Focaccia Wreath is a modern interpretation that honors the classic Ligurian style while adapting the shape for contemporary, shareable entertaining.

The cultural significance of focaccia extends beyond its taste. It represents a way of life centered around simplicity, quality ingredients, and sharing. In Italy, it is often eaten as a quick breakfast, a snack, or an accompaniment to a meal. It is rarely fancy but always deeply satisfying. By shaping it into a wreath, we tap into a universal symbol of unity and celebration, blending Italian tradition with a format perfect for today’s gatherings.

Ingredient Deep Dive

Bread Flour: Bread flour is the foundation of this Tear & Share Focaccia Wreath. Its higher protein content, typically around 12-14%, is crucial for developing a strong gluten network. This network traps the carbon dioxide produced by the yeast, resulting in those desirable large, irregular holes and a chewy, airy crumb. While all-purpose flour can be used in a pinch, bread flour provides superior structure and height. Store it in a cool, dry place in an airtight container to prevent it from absorbing moisture and odors.

Active Dry Yeast: This tiny organism is the engine of your dough. Active dry yeast needs to be proofed in warm water (around 105-115°F) with a pinch of sugar to activate it. The sugar feeds the yeast, causing it to foam and bubble, which is your visual confirmation that it is alive and ready to work. Using water that is too hot will kill the yeast, while water that is too cold will not activate it properly. Store yeast in the refrigerator or freezer to extend its shelf life.

Extra Virgin Olive Oil: This is the soul of focaccia. A high-quality extra virgin olive oil contributes fruity, peppery notes that infuse the entire bread. It is used in the dough for richness and tenderness, and it is generously drizzled on top to create that characteristic crisp crust. The oil also inhibits gluten development slightly, contributing to a more tender crumb. Do not substitute with a neutral oil; the flavor of olive oil is non-negotiable for an authentic taste.

Fresh Rosemary: Rosemary is the classic herb for focaccia, offering a pungent, pine-like aroma that pairs perfectly with olive oil. Fresh rosemary is essential here, as dried rosemary becomes woody and lacks the vibrant fragrance. When chopping, strip the leaves from the tough stem by running your fingers down the stem opposite the growth direction. You can also leave small sprigs whole for a more rustic presentation on top of the wreath.

Flaky Sea Salt: The salt does double duty. First, it is mixed into the dough to regulate yeast activity and strengthen the gluten. Second, a generous sprinkle of flaky sea salt, like Maldon, on top before baking provides bursts of salinity and a delightful crunch. The large flakes do not dissolve entirely, creating little pockets of flavor that contrast beautifully with the soft bread. Avoid using fine table salt for the topping, as it can make the bread taste overly salty.

Common Mistakes to Avoid

• Killing the Yeast: Using water that is too hot is the most common error. Always use a thermometer to ensure your water is between 105-115°F. Water that feels comfortably warm to the touch is usually a good indicator.
• Under-proofing the Dough: Rushing the rising times will result in a dense, heavy wreath. The dough should truly double in size during the first rise. Be patient; the wait is worth it for that light, airy texture.
• Over-handling the Dough Balls: When shaping the dough into balls for the wreath, handle them gently. You want to create a smooth surface without deflating all the air bubbles inside. Think of it as gently tucking the dough under itself.
• Skimping on the Olive Oil: Focaccia is an oily bread. Do not be shy with the olive oil in the pan and on top. This is what creates the signature crisp crust and rich flavor. Furthermore, it prevents the dough from sticking.
• Forgetting the Dimples: Pressing your fingertips deeply into the dough is not just for looks. This step helps create an uneven surface that catches the oil and salt, and it prevents large air bubbles from forming underneath the crust.
• Under-baking: The wreath should be a deep golden brown. A pale loaf will be gummy in the center. If you are unsure, tap the bottom; it should sound hollow.
• Slicing Immediately: It is tempting to tear in right away, but allowing the focaccia to rest for at least 10-15 minutes on a wire rack lets the steam escape and the crumb set, making it easier to tear apart.
• Using Stale Yeast: Always check the expiration date on your yeast. If your proofing mixture does not foam after 10 minutes, your yeast is likely dead, and you will need to start over with a new packet.

Essential Techniques

Proofing the Yeast: This is your first and most critical step. Proofing simply means activating the yeast by dissolving it in warm water with a bit of sugar. The water temperature is paramount; too hot and you kill the yeast, too cold and it remains dormant. When done correctly, the mixture will become frothy and cloudy, resembling a thin beer foam, within 5-10 minutes. This foam is visual proof that your yeast is alive and ready to leaven your dough. Skipping this step or failing to achieve foam means your dough will not rise.

The Windowpane Test: This is the best way to know if you have kneaded your dough enough. After kneading for several minutes, take a small piece of dough and gently stretch it between your fingers. If it can stretch thin enough to be translucent in the center without tearing, you have developed a strong gluten network. This “windowpane” indicates that the dough will trap gas effectively, leading to a light and airy crumb. If it tears easily, continue kneading for a few more minutes.

Creating the Classic Dimples: This signature focaccia technique is both functional and decorative. Using oiled fingertips, press straight down into the risen dough, almost to the bottom of the pan. This action serves several purposes. Firstly, it pops any oversized air bubbles that could create tunnels or cause uneven baking. Secondly, it creates little reservoirs for the olive oil and salt to pool, ensuring every bite is flavorful. Finally, it gives the bread its characteristic rustic appearance.

Pro Tips for Perfect Tear & Share Focaccia Wreath

For an even more flavorful dough, try a cold ferment. After the first rise, punch down the dough, place it in an oiled bowl, cover it tightly, and refrigerate it for up to 24 hours. This slow fermentation develops deeper, more complex flavors. Then, let it come to room temperature before shaping and proceeding with the second rise.

Ensure your ingredients are at room temperature. Using cold water, flour, or eggs can slow down yeast activity and result in a longer, less effective rise. Take your ingredients out about 30 minutes before you start baking for optimal results.

Do not be afraid to be generous with the olive oil. A well-oiled baking sheet is essential to prevent sticking and to achieve a crispy bottom crust. Additionally, a generous drizzle on top before baking helps the crust brown beautifully and adds immense flavor.

Let the baked wreath rest before serving. As tempting as it is to tear into it immediately, allowing it to cool on a wire rack for 10-15 minutes lets the steam escape and the internal structure set. This prevents the bread from becoming gummy and makes it easier to pull apart into clean pieces.

Experiment with toppings. While rosemary and sea salt are classic, this wreath is a fantastic canvas for other flavors. Consider adding sliced olives, sun-dried tomatoes, caramelized onions, or even a sprinkle of grated Parmesan cheese before baking for a different twist.

Use a kitchen scale for measuring flour. Measuring flour by weight (grams) is far more accurate than using cup measurements, which can vary drastically based on how you scoop the flour. Accuracy with flour is key to achieving the perfect dough consistency.

Variations and Adaptations

For a stunning sun-dried tomato and olive variation, simply chop a half-cup of sun-dried tomatoes (oil-packed, drained) and a half-cup of pitted Kalamata olives. Fold these into the dough during the final minute of mixing. You can also press a few extra pieces into the dimples along with the rosemary before baking. This creates a Mediterranean-inspired flavor profile that is incredibly popular.

To create a cheesy, garlicky pull-apart wreath, mix one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese with two cloves of minced garlic. After you have shaped the dough balls, roll each one in this cheese and garlic mixture before arranging them in the pan. The result is a decadent, cheesy, and aromatic wreath that is absolutely irresistible.

For a seasonal autumn twist, incorporate the flavors of harvest. Toss a cup of cubed butternut squash with olive oil, salt, and sage, then roast until tender. Gently press these roasted squash cubes into the dimples of the wreath before the final rise. The sweetness of the squash pairs beautifully with the savory bread and fragrant sage.

If you need a vegan version, this recipe is already nearly there. Simply ensure the sugar used for proofing the yeast is vegan (most granulated sugar is). The rest of the ingredients are plant-based. You can add nutritional yeast to the dough for a cheesy flavor without any dairy.

Serving and Presentation Guide

Presentation is key for this stunning appetizer. Place the baked wreath on a large, rustic wooden board or a beautiful platter. Fill the center of the wreath with a small bowl of high-quality olive oil mixed with balsamic glaze for dipping. This not only looks professional but also provides a practical and delicious accompaniment. Scatter a few extra fresh rosemary sprigs around the board for a touch of greenery.

Consider your accompaniments carefully. While the wreath is delicious on its own, offering a selection of dips elevates the experience. A simple marinara sauce for dipping is a classic choice. Alternatively, a whipped ricotta with lemon zest and black pepper, or a warm spinach and artichoke dip, would be phenomenal. Place these dips in small bowls around the wreath for easy access.

For the ultimate shareable spread, build an appetizer board around the Tear & Share Focaccia Wreath. Arrange an assortment of cured meats like prosciutto and salami, a variety of cheeses (both soft and hard), a mix of olives, and some roasted nuts. The wreath acts as the centerpiece, and guests can tear off bread to enjoy with the other components. This creates an interactive, feast-for-the-eyes presentation.

Wine and Beverage Pairing

The robust, herbal flavors of this focaccia wreath pair wonderfully with a variety of wines. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc is an excellent choice. Their bright acidity cuts through the richness of the olive oil and complements the herbal notes of the rosemary. Alternatively, a light-bodied red wine like a Chianti or a Barbera works beautifully. Their cherry and earthy flavors harmonize with the savory bread without overpowering it.

For a non-alcoholic option, consider a sparkling rosemary lemonade. The effervescence is refreshing, the lemon complements the olive oil, and the hint of rosemary echoes the flavor in the bread. Another fantastic pairing is a chilled, high-quality blood orange San Pelesso or a grapefruit soda. The bitterness and citrus notes provide a lovely contrast to the salty, oily bread.

If you are serving this as part of a brunch, coffee is a natural companion. A medium-roast coffee with low acidity will not clash with the flavors of the focaccia. The warmth of the coffee alongside the warm, soft bread is a comforting combination. For a special touch, offer an Italian-style latte.

Storage and Shelf Life

Focaccia is always best enjoyed the day it is made, when the crust is at its crispiest. However, you can store leftovers properly to maintain quality. First, allow the wreath to cool completely to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in a large zip-top bag. Stored at room temperature, it will remain soft for about 2 days. Be aware that the crust will soften significantly.

To recapture some of the freshness, reheating is highly recommended. Preheat your oven to 350°F. Unwrap the focaccia and place it directly on the oven rack for 5-10 minutes, or until warm and the crust re-crisps slightly. You can also warm individual pieces in a toaster oven for a few minutes. Avoid using the microwave, as it will make the bread tough and chewy.

For longer storage, freezing is an excellent option. Slice or tear the cooled focaccia into portions. Wrap each portion tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped portions in a freezer bag. The focaccia will freeze well for up to 3 months. To serve, thaw at room temperature and then reheat in the oven as described above.

Make Ahead Strategies

The dough for this Tear & Share Focaccia Wreath is incredibly make-ahead friendly. You have two excellent options. First, you can prepare the dough through the first rise (punching it down after it doubles). Then, instead of proceeding to the shaping step, place the dough in a greased bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. This slow, cold fermentation actually develops more complex flavors. When ready to bake, let the dough sit at room temperature for about an hour before shaping and doing the second rise.

Your second make-ahead option is to fully assemble the wreath and then refrigerate it before the second rise. After you have arranged the dough balls in the pan and brushed them with oil, cover the entire pan tightly with plastic wrap and place it in the refrigerator. It can rest there for up to 12 hours. This is perfect for holiday mornings or dinner parties. Simply remove the pan from the fridge about 1-2 hours before you want to bake, allowing it to come to room temperature and complete its final rise. Then, dimple, add toppings, and bake as directed.

You can also pre-measure your dry ingredients the night before. Whisk the flour, salt, and any dried herbs together in a bowl and cover it. The next day, your mise en place is ready, making the process feel quicker and more streamlined. This is a great tactic for reducing stress when entertaining.

Scaling Instructions

This recipe scales beautifully, making it perfect for any size gathering. To halve the recipe, simply divide all the ingredients by two. Use a kitchen scale for the most accuracy, especially with the flour. The baking time may be slightly reduced, so start checking for doneness around the 20-minute mark. A half-batch will make a smaller, but still lovely, wreath that is perfect for a small family.

To double or triple the recipe for a large crowd, double or triple all ingredients. Importantly, do not attempt to mix a very large batch in a standard stand mixer bowl, as it may not have the capacity. It is often easier to mix two separate batches of dough. The rising times should remain approximately the same, as yeast activity is proportional. You may need to use two baking sheets or bake in batches. Ensure there is enough space between the wreaths on the baking sheet for heat to circulate.

When scaling, pay close attention to the consistency of the dough rather than strictly adhering to flour measurements. Humidity and flour absorption can vary. The dough should be soft, slightly sticky, and manageable. Add flour a tablespoon at a time if the dough is too wet, or a tablespoon of water at a time if it is too dry.

Nutritional Deep Dive

As a baked good, this Tear & Share Focaccia Wreath is primarily a source of carbohydrates, which provide the body with essential energy. The bread flour contributes complex carbohydrates that are digested more slowly than simple sugars, offering sustained energy release. Furthermore, the olive oil provides a source of healthy monounsaturated fats, which are beneficial for heart health. These fats also aid in the absorption of fat-soluble vitamins.

While not a significant source of protein, the bread does provide a small amount from the flour. The recipe contains minimal sugar, with the small amount added solely to activate the yeast. From a micronutrient perspective, using unbleached flour retains more B vitamins than highly processed white flour. The olive oil contributes vitamin E, a powerful antioxidant. Rosemary also contains antioxidants and compounds with anti-inflammatory properties.

It is important to view this as part of a balanced diet. While it is made with wholesome ingredients, it is energy-dense. Practicing portion control is key, though the shareable nature of the wreath naturally encourages this. Enjoying it alongside vegetable-based dips or as part of a meal with lean proteins and salads creates a well-rounded nutritional profile.

Dietary Adaptations

Gluten-Free: Creating a gluten-free version requires a blend of flours to mimic the structure normally provided by gluten. Use a reputable 1:1 gluten-free bread flour blend that contains xanthan gum. Be aware that the texture will be more cake-like and less chewy than traditional focaccia. You may need to add a bit more liquid, so follow the blend’s instructions carefully. The dough will be more like a thick batter and may require spreading in the pan rather than shaping into balls.

Dairy-Free/Vegan: This recipe is naturally dairy-free and can easily be made vegan. The only ingredient to check is the sugar used for proofing the yeast. Some strict vegans avoid refined white sugar due to the bone char filtering process used by some manufacturers. To be safe, use organic cane sugar or coconut sugar. The rest of the ingredients are plant-based. This makes it an excellent inclusive option for parties with diverse dietary needs.

Low-Carb/Keto: A traditional focaccia wreath is high in carbohydrates due to the flour. For a keto-friendly version, you would need to use a base of almond flour and/or coconut flour combined with eggs, baking powder, and cheese (like mozzarella and cream cheese) to create a dough. The flavor profile can be similar with olive oil and rosemary, but the texture will be fundamentally different, more like a fathead dough. It will not have the same airy, open crumb.

Troubleshooting Guide

Dough Won’t Rise: If your dough is not rising, the culprit is almost always the yeast. The liquid may have been too hot and killed the yeast, or the yeast may have been old and inactive. Unfortunately, you will need to start over with fresh yeast. Always proof your yeast first to ensure it is active. Another factor could be the environment; dough rises best in a warm, draft-free place. If your kitchen is cold, try placing the bowl in an oven with only the light on.

Dough is Too Sticky: A slightly sticky dough is normal for focaccia, as the high hydration contributes to an open crumb. However, if it is unmanageable, flour your hands and work surface lightly. Avoid adding too much extra flour all at once, as this can make the bread dense. Add a tablespoon of flour at a time, kneading it in, until the dough is just tacky but not sticking to your hands excessively.

Bread is Dense and Gummy: This usually results from under-proofing or under-baking. Ensure the dough has truly doubled in size during the first rise. The second rise is also crucial for lightness. Additionally, make sure your oven is fully preheated and that you bake the wreath until it is a deep golden brown. Use an instant-read thermometer; the internal temperature should read between 200-210°F when fully baked.

Toppings Burning: If your rosemary or other toppings are burning before the bread is fully cooked, you can tent the wreath loosely with aluminum foil for the last 5-10 minutes of baking. This will protect the top from over-browning while allowing the interior to finish cooking.

Recipe Success Stories

We love hearing how this Tear & Share Focaccia Wreath becomes a part of your traditions. One reader, Sarah from Minnesota, shared that she made this for her family’s Christmas Eve dinner and it was such a hit that her children now request it as their “special Christmas bread” every year. She mentioned that the wreath shape made it feel so festive and that even her picky eaters couldn’t resist tearing off pieces.

Another home cook, Mark, wrote in to say that he was always intimidated by yeast breads but decided to try this recipe for a football party. He was thrilled with the results, stating that the clear instructions and visual cues (like the windowpane test) gave him the confidence he needed. His wreath was the first appetizer to disappear, and his friends couldn’t believe he had made it from scratch. This story is a perfect example of how accessible this recipe can be for beginners.

Many readers have also shared their creative variations. A group of friends had a “focaccia wreath bake-off,” each making a different flavor profile from the variations section. They reported that the sun-dried tomato and olive version was the crowd favorite, but the cheesy garlic was a close second. This shows the fantastic versatility of the base recipe and how it can be adapted to suit any taste preference.

Frequently Asked Questions

Additional Resources

If you loved making this Tear & Share Focaccia Wreath, you might enjoy exploring other Italian bread recipes on our site. Our classic Ciabatta recipe teaches you how to create an incredibly open, holey crumb, while our Olive Oil Breadsticks are a crisp and elegant alternative. For a sweet twist, our Sweet Potato Rolls are a family favorite, especially during the holidays.

To deepen your understanding of bread baking, check out our guide to “The Science of Yeast” which explains how temperature and ingredients affect fermentation. We also have a comprehensive article on “Choosing the Right Flour for Every Bake” that helps demystify the different types of wheat flour available. Understanding these fundamentals will make you a more confident and versatile baker.

For those who enjoy the interactive aspect of this recipe, our “Ultimate Guide to Charcuterie Boards” offers fantastic ideas for building a beautiful spread around your focaccia wreath. We cover everything from selecting cheeses and meats to arranging fruits and nuts for maximum visual impact. This wreath is the perfect centerpiece for such a display.

Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.