This Christmas focaccia is not just a delicious homemade bread, but also a festive centrepiece! Decorated with rosemary, cherry tomatoes, and bell peppers to mimic a Christmas tree focaccia, it’s both beautiful and delicious for your holiday table. Homemade focaccia is also a lot easier to make than a lot of people give it credit for, so make sure you try it out!
Why you'll love this recipe
Festive and Fun. The beautiful Christmas tree focaccia design makes it a stunning centrepiece that’s sure to impress guests, alongside your other Christmas favourites of a Baked Ham, Whole Barramundi or a Whole Baked Cauliflower.
Easy to Make. Despite its artistic look, this homemade focaccia uses a simple Small Batch Focaccia with basic ingredients and minimal effort.
Customizable Decoration: Use your favourite vegetables to decorate, allowing you to personalize the design to match your holiday theme.
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Ingredients
Flour. Bread flour or all-purpose flour are best for a focaccia bread recipe. I used Lighthouse Bread & Pizza from Woolworths, you could also use a "OO" variation which is softer and more plush.
Yeast. Instant dry yeast is best for easy focaccia as it can be mixed directly into the dry ingredients.
I used Lowan Whole Foods Instant Dried Yeast , but you could use Tandaco Dry Yeast which comes in 7g sachets (it just costs more for the convenience). The 7g sachets can be used if you double my recipe.
Salt. Salt is essential for bread. I recommend using 5g (1 teaspoon) per 250g (2 cups) of flour. Any good quality salt will work in the mixture, but I recommend good, flaky sea salt for sprinkling on top.
Water. To get the water to the right temperature, I use a 3:1 ratio with tap water and boiled water.
Olive Oil. Olive oil is used in the dough and on top of the dough. Make sure to use a good-quality extra virgin olive oil. As there's not many ingredients in a focaccia, having good-quality is recommended.
Focaccia art toppings. For this Focaccia Christmas Tree, I use fresh rosemary (still on their stems) and shape them into a Christmas Tree, I then (sometimes, when I'm not lazy), decorate the tree with cherry tomatoes and a pepper star (using Sugar Cookie cutters)
How to make small batch focaccia
- Dry ingredients. Using a kitchen scale to measure, mix the flour, salt and yeast with a fork in a large bowl.
- Wet ingredients. Add water and oil to the flour mixture.
- Mix wet & dry. Mix with a wooden spoon until the dough becomes sticky.
- First rest. Once combined, cover it with a dry tea towel and let it rest for 30 minutes.
- Knead. Once rested for the first time, wet your hands and fold the dough from the outside to inside up to a dozen times (like a clockface).
- Second rest. Let the focaccia dough rest for a further 30-60 minutes until it grows in size 150%.
7. Grease Pan. Grease a small non-stick pan well with butter. I use a piece of parchment paper and use it like a paintbrush against the pan.
8. Pour the focaccia dough directly into the pan. If it sticks, use a wet spatula. Fold the dough vertically then horizontally and gently stretch to fit the pan.
9. Third Rest. Cover and rest for a further 30-60 minutes. Once rested and risen, the dough should wobble inside the dish.
10. Dimple. Wet your fingers and gently dimple the dough.
11. Decorate. Arrange your rosemary sticks into a Christmas tree by starting with two large pieces for the base, a triangle to the top, then decorate with cherry tomatoes and topped with a capsicum star on top.
Alternatively, you could decorate with just the rosemary leaves to create something like this:
Make Ahead
Christmas focaccia is a perfect make-ahead recipe for the busy holiday season. You can prepare the dough a day in advance and let it rise slowly in the refrigerator overnight. This enhances the flavour and ensures it’s ready to bake fresh on the day.
Alternatively, bake the focaccia a day before and reheat it briefly in the oven before serving to restore its soft texture and crispy edges.
Leftovers
Leftover homemade focaccia is incredibly versatile. Slice it into strips for dipping in olive oil or hummus, use it as a base for sandwiches, or toast it for a delicious crunchy snack. Leftover focaccia can also be cubed and transformed into croutons for salads or soups. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage, reheating as needed.
If you do choose to freeze focaccia, the texture may change because of the airy quality of the bread. This encourages ice to penetrate which can make the bread soggy.
FAQs
Yes, focaccia freezes well. Allow it to cool completely, wrap it tightly in plastic wrap, and store it in a freezer-safe bag. Reheat in the oven before serving.
However, freezing can cause the texture to change because of how airy the bread is. It's best to have it cooked fresh or keep at room temperature to ensure it doesn't have any moisture that could make it soggy.
Reheat focaccia in the oven at 180°C (350°F) for 5–10 minutes to restore its soft interior and crisp edges. Avoid microwaving, as it can make the bread chewy.
Yes, you can substitute whole wheat flour, but the texture may be denser. Consider using a mix of whole wheat and all-purpose flour for better results.
Yes, focaccia dough can be left out overnight, but only if kept in a cool environment (around 18–20°C or 64–68°F). For warmer climates, it's better to refrigerate the dough to prevent overproofing. Refrigerating the dough overnight not only controls the rise but also enhances the flavour.
f your focaccia didn’t rise, it could be due to expired yeast, water that was too hot or too cold, or insufficient proofing time. Always ensure your yeast is fresh, the water is lukewarm (around 37°C or 98°F), and the dough is left in a warm, draft-free spot to rise adequately.
Dense focaccia can result from overmixing the dough, insufficient proofing time, or using too much flour. Avoid adding excess flour while kneading, allow enough time for the dough to rise properly, and handle the dough gently during shaping to maintain its airy texture.
What to serve Christmas Tree Focaccia with?
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Recipe
Christmas Focaccia
Ingredients
- 250 g Bread flour See Note 1
- 4 g Instant dried yeast See Note 2
- 4 g Salt
- 230 ml Luke warm water See Note 3
- 60 ml (30ml + 30ml) Olive Oil See Note 4
- 15 g Butter
Decoration
- Rosemary sticks with leaves
- Cherry tomatoes
- Yellow pepper star
- Rock salt
Instructions
- Mix flour, salt and yeast with a fork. Add water and 2 tablespoon oil to the flour mixture. Mix with a wooden spoon until combined and sticky.
- Cover with a tea towel and let rest for 30 minutes.
- Once rested, wet your fingers and fold the dough from the outside to the inside up to a dozen times. Turn the dough slightly each time so you fold a new section.
- Rest for a further 30-60 minutes (this depends on the humidity. It should grow in size at least 150%
- Grease a small non-stick pan well with the butter (See Note 5). Pour the rested dough into the pan. Fold the dough vertically then horizontally and gently stretch to fit the pan.
- Cover and rest for 30-60 minutes (it should rise again). Once rested and risen, the dough should wobble inside the dish
- Wet fingers and gently dimple the dough. Spread the remaining olive oil over the top and then decorate with rosemary sprigs in the shape of a tree by layering the larger sticks first for the base, all the way up to the smaller leaves to fan out at the top.
- Bake for 20min @180C or until risen and golden brown.
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